Beef

BMS (Beef Marbling Standard) 8–12, the highest possible grade · Genetically predisposed to high intramuscular fat with very low melting point (~25°C)

Strictly Tajima bloodline of Japanese Black cattle, born and raised in Hyōgo · BMS ≥ 6, yield grade A or B, carcass ≤ 499.9 kg

Foundation bloodline behind Kobe, Matsusaka, and Ōmi beef · Compact frame, slow growth, exceptional fineness of marbling

Naturally hornless (polled), solid black coat · Excellent marbling, fine grain, balanced fat-to-lean ratio

Distinctive red body with white face, crest, dewlap, and underline · Robust foragers, excellent feed efficiency on pasture

Dual-purpose: prized for both milk and beef · Large frame, fast growth, lean cuts with subtle marbling

Cream-white coat, very large muscular frame · Lean, well-textured meat with low fat cover

World's largest cattle breed — bulls reach 1,750+ kg · Pure white coat, black skin pigment, athletic build

Honey-blonde coat; raised on lush Atlantic pastures · Often slaughtered as ex-dairy cows aged 8–18 years for deep, mineral, almost cheesy flavor

Iconic shaggy double coat (no thick subcutaneous fat needed) · Slow-growing, lean meat with fine grain and pronounced beef flavor

Naturally polled with thick double coat that sheds in summer heat · Very lean beef with ~1% saturated fat and elevated omega-3 fatty acids

Distinctive white belt encircling the black, dun, or red body · Double-layered weatherproof coat; exceptional cold and wet tolerance

Chestnut-red body with white markings on the back and flanks · Superior marbling for a lean European breed; fine-fibred, tender muscle

Red-gold to russet coat; large, muscular frame · Largest ribeye area per 100 kg of any breed tested in USDA Clay Center trials

Dark mahogany red coat; naturally horned with polled lines available · Largest pelvic area of any major beef breed, enabling exceptional calving ease

Tawny/wheaten coat with distinctive lyre-shaped horns · Very hardy; high disease resistance and excellent longevity

Largest French beef breed; distinctive red-and-white coat · Heavily muscled; bulls 1,000–1,100 kg, cows 700–750 kg

Silver-grey coat; naturally polled with quiet, docile temperament · Exceptional genetic tenderness — highest GeneSTAR T2 scores of any tested breed

Extreme double-muscling from myostatin gene deletion; 20%+ more muscle than conventional cattle · Very lean carcass with up to 76% lean content and 70% dressing yield

Double-muscling via myostatin pathway; lower fat deposition than Belgian Blue · Higher collagen solubility → exceptional tenderness despite lean profile

Iconic spreading horns spanning 1.5–2.5 m tip to tip · Exceptionally lean, low-cholesterol beef with rich mineral flavor

Distinctive humped back (thoracic hump) and pendulous dewlap for heat regulation · Exceptional heat, humidity, and tick resistance — thrives in tropical climates

Rich, abundant intramuscular marbling rivaling Wagyu in top grades · Distinctive sweet, buttery, umami-rich flavor profile unique to Korean cattle

Distinctive deep ruby-red coat that gives the breed its evocative name · Well-marbled, richly flavored beef with a natural sweetness from lush Devon pastures

Classic roan, red, or white coloring in distinctive patterns · Well-balanced marbling producing consistently flavorful, tender beef

Jet-black coat and compact, hardy frame bred for Welsh mountain terrain · Distinctively rich, mineral-forward flavor from a lifetime on wild Welsh highland pasture