How old is a Wagyu cow before slaughter?
I'm curious, how long does a Wagyu cow typically live before it's slaughtered? I've heard that these cows are highly prized for their marbled meat, but I'm not sure about the specifics of their lifespan. Do they live longer than other breeds of cattle, or is it similar? It would be interesting to know if there's a standard age at which Wagyu cows are typically raised for slaughter, and what factors might contribute to that decision.
How much does a Wagyu cow weigh?
I'm curious to know, just how much does a Wagyu cow typically weigh? Could you provide some context on the average weight range for these esteemed animals, and perhaps even touch on any factors that might influence their weight, such as breed, diet, and environment? I'm particularly interested in understanding the significance of Wagyu cattle in the culinary world and how their weight might relate to their quality as a food source.