How the Climate Affects the Quality of Wagyu Beef

Wagyu beef is arguably one of the best proteins in the world, so it makes sense that Wagyu beef cows must be raised in a particular environment. There are some ways climate can impact the overall quality of the Wagyu beef that ends up on your plate.

From changes in temperature to the overall decline of the environment, the feeling outside can dramatically improve or hinder Wagyu beef quality. Keep reading to learn more about climate change and its impact on Wagyu beef.

How Does Climate Impact Wagyu Beef?

Wagyu beef cattle, particularly in Japan where the most prominent varieties come from, have adapted to Japan’s specific climate. Japan typically has a climate that ranges from subarctic in the north to subtropical in the south, both regions being home to Wagyu beef. Each beef thrives in a very particular environment.

If the climate were to change drastically, as it currently is in the process of doing, it would be tricky for the cows to adapt to a sudden shift. It would harm the food resources, the ability to be outside, and other items critical for the quality of life of a standard Wagyu beef cow. 

Is Wagyu Beef Good for the Environment?

One of the biggest issues with raising cattle in general is the idea that they are bad for the environment. Many traditional cattle are raised with practices that can cause challenges for the environment if left unchecked, but that’s not the case for Wagyu beef. There are many standards to ensure Wagyu beef cattle are better for the planet than alternative types of beef.

Wagyu beef is better for the environment for the following reasons: 

• Improved soil fertility

• Reduction of need for synthetic fertilizers

• Protection of natural resources

Most producers of Wagyu beef use practices to ensure their cows are the least possible hindrance to the environment.

There is always the fact that cows produce methane and require land to raise the cows. However, most producers of quality Wagyu beef ensure they are doing everything possible to leave a small footprint while creating quality products. It’s a high-quality meat raised with high-quality farming practices.

How Do Hot Temperatures Impact Wagyu Beef?

Most Wagyu cattle do well in warm temperatures if they are acclimated to the area. However, if the heat index rises above 80, the cows can be impacted by heat stress. Cows under heat stress have a tricky time getting rid of heat in the body, which makes it very possible for the cows to overheat.

When cows overheat, they can die, undergo extreme illness, and are far more prone to more diseases. Heat stress is visible in the cattle when they begin to pant, drool, and gather together to breathe in the heat. Sudden and unexpected heat waves in a climate could be the culprit of this painful and dangerous shift impacting Wagyu cows.

How Do Cold Temperatures Impact Wagyu Beef?

Just like cows can experience intense stress when exposed to too much heat, the same is true for the colder months. Cold stress typically happens when the body lets go of heat much faster than it can create it. This can happen when the temperature significantly drops, especially when there are factors like exposure, wind chill, and wetness.

Typically, there must be precautions put in place to protect Wagyu cattle, especially if they aren’t used to colder climates. They need more bedding, especially the calves, and better nutrition options, and places to take shelter from the cold. Cows who typically live in the cold should be fine, but a sudden drop in temperature could be dangerous to these cows. 

Could Climate Change Impact Wagyu Beef?

The above situations, heat and cold stress, could impact Wagyu beef production. If there were sudden shifts in temperature, cattle could struggle to survive. However, many factors play into successfully raising Wagyu beef cattle. Climate change has a large outreach.

A few additional ways climate change could impact Wagyu beef include the following:

• Water scarcity: Climate changes can lead to droughts, which creates far less water availability for the cattle.

• Feed availability: Less water and other factors make it trickier to grow food for the cows, making it trickier to keep them full.

• Disease outbreaks: Changing conditions make it much easier for disease to spread among the cattle.

• Land use shifts: Rising water levels and other issues can make less land available for the cows.

These could cause a downward trend in the effective production of Wagyu beef.

There hasn’t been a dramatic impact on Wagyu beef production thus far thanks to climate change. However, it’s vital to work towards lowering the impact on regions where these cattle are raised to ensure land, food, water, and more to continue raising Wagyu cattle for beef. 

What Country Holds the Best Climate for Wagyu Beef?

The traditional location of Wagyu beef is in Japan, which also happens to hold one of the best climates for the breed. Cows there have become familiar with colder winters and warmer summers, adapting well to their surroundings and thriving in the unique climate. There is a reason so many excellent cuts of beef hail from the country.

There is also another reason the cows thrive in this climate - they are typically raised by farmers who have been doing the same thing, raising the same animals for generations. There is a certain level of skill that comes with Wagyu beef in Japan, helping them live excellent lives until processing in Japan. 

Where Can You Purchase Quality Wagyu Beef?

Climate has a large impact on Wagyu beef, but it can be tricky to find the cuts that come from such specific regions. Your local grocery store likely won’t have many options and it can be tricky to determine the ideal websites to order from without getting a low-quality product.

If you want excellent Wagyu beef, consider investing in your next cut from Kolikof Caviar & Gourmet. You can get Japanese Wagyu, Australian, and more to suit your needs and taste preferences. Everything is shipped right to your front door. All you need to do is cook and enjoy it–relishing in how the dish on your table is better for the environment than those on the store shelves.