The first WagyuAccording to Dr. Reeves, the first Wagyu came to the U.S. in 1975. However, restaurants began getting the beef at a discount and consumers were introduced to Wagyu beef. Prior to then, there were 14 people who recorded Wagyu cattle and they formed a group called the Texas Kobe Breeders. “The future looks very bright for Wagyu cattle,” he said, remarking on the changes that have taken place in the fullblood Red Wagyu business and the remarkable acceptance of Wagyu beef in America. That rapidly growing consumer demand for highly marbled Wagyu beef has made Wagyu the fastest growing breed in the country.