Wagyu, meaning "Japanese cattle," refers to four specific breeds created in the early 20th century by crossbreeding native Japanese cattle with European stock. Renowned as some of the most expensive meat in the world, Wagyu is prized for its intense marbling—streaks of fat that make it tender and flavorful—and is often sold under prestigious regional names like Kobe beef. Interestingly, this signature marbling comes almost exclusively from the Japanese Black breed, which currently accounts for 97% of all Wagyu raised in Japan. Strict regulations implemented since 2007 (following a 2001 BSE outbreak) dictate that only cattle born, raised, and registered in Japan can be officially labeled as Wagyu. Historically, native Japanese cattle nearly vanished after the Meiji Restoration in 1868, though ancient fossils dating back 20,000 years and Yayoi-period remains (around 40 AD) show a long history of cattle in the region.