The Wagyu (meaning Japanese cow) cattle breed was introduced to South Africa during 1999, which is quite recent compared to other exotic beef breeds in South Africa. Wagyu cattle originated in Japan and were selected based on endurance and physical strength as draft animals. Selection for these traits lead to an animal with more intramuscular fat cells resulting in the marbling effect observed in the meat. In Japan there are four native breeds: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu or Akaushi), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu). The Japanese Black breed was established in 1944: initially a native cattle breed, Mishima, was crossed with imported breeds such as Braunvieh cattle from Switzerland, Ayrshire, Devon, and Shorthorn cattle from the United Kingdom, and Holstein cattle from Germany and the Netherlands to increase the size and meat yield of draft and beef cattle. However, the declining meat quality resulted in the end of crossbreeding and the initiation of line breeding cattle which led to the approval of the Japanese Black breed by the government.