The paper presents an outline of Japanese Wagyū beef cattle, the husbandry of which has a long tradition and history in Japan. Wagyū cattle originate from Asian cattle breeds, however separation from continental breeds occurred approximately 3500 years ago. Throughout the centuries, Wagyū was kept for helping in the field on small Japanese farms and as a draught animal. The change in the breed usage and breeding cattle for meat started in the 1860s. At the end of the nineteenth century, on account of crossbreeding with imported cattle Wagyū started to lose their original character. However, since 1919 the Wagyū restitution was initiated and pure breed animals are bred. The export of Wagyū from Japan started in 1976, but recently it has become more significant. The uniqueness of the meat of Wagyū stems from the intramuscular fat, which is evenly distributed and contributes to a characteristic marbled appearance of the carcass. High concentrations of non-saturated omega-3 and omega-6 acid are present in the meat of the Japanese beef cows. Wagyū cattle seem to be a valuable experimental model for bovine reproduction. The first cloned calf originated from Wagyū. Some assisted reproduction techniques were successfully conducted and improved in Wagyū, e.g. superovulation, embryo transfer and cloning.
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