Genetics & DNA Testing

TAKEDA GENETICS – PROVEN EXCELLENCE IN WAGYU BREEDING

Double 8 Cattle Co. utilizes Takeda Genetics, as well as Mr. Takeda’s breeding methodology, to offer clients premium Full-blood Wagyu beef. Developed by Mr. Shogo Takeda, a premier breeder in Japan, Takeda Genetics are known throughout the world as being first-rate Wagyu genetics. For decades, Mr. Takeda focused on bloodlines which offered greater value, resulting in a high percentage of carcasses achieving an A5 grade (A is the highest Yield Grade and 5 the highest Quality Grade in Japan). Adopted by breeders in both Australia and America, Takeda Genetics continue to produce the highest quality beef products on the market.

BEEF TENDERNESS

DNA testing provides pre-harvest information on beef quality, specifically on marbling (a measure of the intramuscular fat) and tenderness (how much shear force does it takes to cut/chew a piece of meat). While Wagyu in general is known for its abundant marbling and tenderness, genetics play a significant role in both characteristics. The American Beef Industry has found an exceptional correlation between DNA marker testing scores (scale of 1 – 10) and post-harvest meat tenderness testing.

67% of Double 8 Cattle Co. Wagyu bred for premium beef products have tenderness scores between 6 and 10. In addition, 33% have tenderness scores between 9 and 10.

When looking at the cattle population in the U.S., 41% have tenderness scores between 6 and 10.

SCD TESTING

The healthy fat marbling in Wagyu beef, which distinguishes it from other beef, is linked to the different DNA sequences of the Stearoyl CoA Desaturase (SCD) gene family. Double 8 Cattle Co. utilizes SCD Testing, which identifies cattle with the dominant Japanese genotype that produces a superior fat composition. Stearic acid, which corresponds to the amino acid Valine (V), makes deposited fat harder. Oleic acid (an omega-9 monosaturated fatty acid), which corresponds to the amino acid Alanine (A), makes deposited fat softer. The latter is believed to be more palatable to consumers. The resulting genotypes for SCD Testing are VV, VA, and AA, with AA being the most desirable.

Due to our investment in SCD Testing and methodical breeding practices, 92% of Double 8 Cattle Co. Wagyu have the genotype AA. Our breeding strategy ensures oleic acid rich beef with superior marbling and tenderness.

Beef Grades

QUALITY GRADES

Quality grades are key indicators of the beef’s palatability. There are eight different quality grades – Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Cuts of Prime, Choice, and Select grades are typically found in restaurants and grocery stores, while lower grades are used to manufacture beef products. With only 2% of beef in the U.S. having a quality grade of Prime, 100% of Double 8 Cattle Co. Fullblood Wagyu beef products have a quality grade above Prime.

WAGYU:

Beyond / Above Prime Grade

  

PRIME:

Prime beef is superior quality in terms of maturity, marbling, tenderness, flavor, and texture.

It’s the best beef available and well suited for the most discerning palate.

CHOICE:

Choice beef is high quality, but has less marbling than Prime beef.

Choice beef products are very tender and flavorful.

SELECT:

Select beef is uniform in quality and often leaner than Prime and Choice cuts.

It is fairly tender, but due to less marbling, often lacks the flavor and texture found in higher grades. 

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