Japanese beef production

Komatsu, M., and Malau-Aduli, A.E.O. (2014) Japanese beef production. In: Cottle, David, and Kahn, Lewis, (eds.) Beef Cattle Production and Trade. CSIRO Publishing, Collingwood, VIC, Australia, pp. 143-160.

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[Extract] Unlike countries where most of the beef production systems rely heavily on pastures (e.g. Australia and New Zealand), the limitation of grazing land in Japan restricts beef production to mainly intensive management systems and long-term concentrate feeding. As a result, the relative cost of raising beef cattle in Japan from weaning to finishing is high. Beef cattle herd sizes are smaller in Japan than in many other countries and some of the beef comes as a by-product of the dairy industry where Holsteins are major contributors (-14.6% of national herd). The Wagyu, particularly the Japanese Black, is the predominant national cattle breed (-65.2% of the national herd). Wagyu cattle naturally produce beef with an unmatched level of marbling, unique taste and flavour that commands a traditional sense of pride in Japanese beef consumers.

Item ID: 35328
Item Type: Book Chapter (Research - B1)
ISBN: 978-0-643-10988-9
Date Deposited: 03 Mar 2015 06:20
FoR Codes: 07 AGRICULTURAL AND VETERINARY SCIENCES > 0702 Animal Production > 070201 Animal Breeding @ 40%
07 AGRICULTURAL AND VETERINARY SCIENCES > 0702 Animal Production > 070204 Animal Nutrition @ 30%
07 AGRICULTURAL AND VETERINARY SCIENCES > 0702 Animal Production > 070203 Animal Management @ 30%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8303 Livestock Raising > 830301 Beef Cattle @ 100%
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