Originally published by James Nason of Beef Central
20.04.2026
ONE of Japan’s largest breeders of Wagyu cattle has outlined his view on the current state and future direction of the global Wagyu industry in an interview with Beef Central at last week’s Australian Wagyu Industry Conference in Brisbane.
In response to our questions Masaki Takada drew attention to a changing trend from ‘amount of marbling’ to ‘quality of fat’, while also explaining how his own company is moving toward a “next-generation livestock farming model” which he describes as “complete free-range production of Japanese Black cattle”.
Mr Takada is the CEO of Shikishima Farm Co, Japan’s largest fully integrated livestock operation, specialising in raising approximately 11,000 Japanese Black cattle across Hokkaido (7000 head) and Tochigi (4000 head) prefectures.
The fully integrated production system employs approximately 80 people, with around 10 calves born daily.
“Genetically, our cattle are primarily composed of Tajima and Kitaka strains, and we conduct genomic evaluations on every individual,” Mr Takada said.
“Instead of simple ability evaluations, we visualize the ‘weaknesses’ of each individual using radar charts and compensate for them in our breeding design, thereby improving the overall quality of the herd.”
Evaluation criteria in Japan shifting from marble score to quality of lipids
Currently in Japan, he said, evaluation criteria are shifting from the traditional emphasis on BMS (Beef Marble Score) to the quality of lipids, particularly monounsaturated fatty acids.
“In other words, there is a shift from ‘amount of marbling’ to ‘quality of fat’,” he said.
Mr Takada said rearing methods do not involve a feedlot system, but instead focus on carefully managing each individual animal within the barn.
“We control feed based on imported grains using automated feeders, and fattening is designed in three stages: early, mid, and late.”
Cattle are sold at 26 months of age, with an average carcass weight of 520kg and an A5 grade ratio of 85 percent. Mr Takada said the ultimate goal is to shorten this to 24 months.
“This is not simply about efficiency; it’s a strategy to simultaneously achieve ‘cost structure optimization’ and ‘adaptation to market needs’.”
Asked about technology use, he said the farm has introduced digital tools such as automated feeders and individual management using 3D ear tag devices, but believes there is still significant room for growth across the Japanese livestock industry, where adoption of cutting-edge technologies remains limited.
“Extremely challenging” business environment for Japanese producers
The current business environment was “extremely challenging”, he said.
“Exchange rate fluctuations, rising energy prices and increasing grain prices all directly impact costs,” he said.
“In particular, the developments of the past few months are clearly predicted to significantly pressure our profit structure.
“Furthermore, the impact of climate change cannot be ignored.”
High temperatures and humidity are stressful for Japanese Black cattle, affecting productivity and meat quality.
In the future, “environmental adaptation” will become a crucial management theme, he predicts.
Deeply impressed by Australian industry’s passion for Wagyu
Asked about his impressions of the Australian Wagyu industry, Mr Takada was highly complimentary.
“Frankly speaking, I was deeply impressed by everyone’s passion for Wagyu and the sense of unity within the industry as a whole striving to move forward.
“After actually tasting the beef, we ourselves felt a great sense of urgency due to its high quality.”
Era of ‘Wagyu is Japanese’ is over
Mr Takada said the era of “Wagyu is Japanese” is over.
“It is evolving all over the world.
“That’s why we, as Japanese producers, have much to learn from everyone.
“What I want to convey to young farmers in particular is that the future of livestock farming is not bleak.
“If we can identify the right direction, not be complacent with the status quo, and continue to refine our methods, I am confident that Wagyu can have an even greater presence in the global market.”
Growing preference in Japan for lean meat
Mr Takada said there is a growing preference in Japan for lean meat, with “fatty A5 grade beef beginning to be shunned by some”.
“However, in reality, over 70 percent of beef is still produced as A5.
Bridging this gap is a major challenge for the future.
“In this context, our company is undertaking a new challenge: “Complete free-range production of Japanese Black cattle.”
“As a joint project with Hokkaido University, we aim to establish this system and distribute it to the market within five years.”
This is not simply a change in farming methods, but rather the creation of a “next-generation livestock farming model” that he said simultaneously achieves:
> Cost reduction
> Alleviation of labour shortages; and
> Improved sustainability.
“Finally, I sincerely pray for the further development of Australian Wagyu beef and for the prosperity of everyone here and the cattle.
“We have no intention of being outdone.
“Let’s work together, striving to further elevate this industry to a world-class level.”
