Mishima History

Mishima cattle are the original native cattle of Japan, best described as ‘uncontaminated’ bloodlines.

They originate from the small (7.8 km2) island of Mishima located in the Japan Sea, 45 km from the main island of Japan. Historical documents reveal that all Mishima Island cattle become extinct in 1672 due to an outbreak of rinderpest. Cattle were reintroduced from the Japanese mainland to Mishima Island and the number of cattle and holder farms was recorded in 1739.

Since Mishima Island cattle were isolated as a closed population, the body shape and size of the original native breed has been maintained. It is interesting to note, that a decree of the Japanese Shogun, isolated Japan from the rest of the world between 1635 and 1854. It is therefore, with a degree of certainty to expect that there was no introduction of new genes during this period in all of Japan.

The Japanese government designated Mishima Island cattle as a national natural treasure in 1928.

Records from 1739 to 1960 give an accurate assessment of cattle numbers and holder farms on Mishima Island. These numbers varied little during this period as the cattle were solely used as farm working animals in the small and stable paddy areas on the Island. Marked reductions in cattle and farm numbers were observed after 1960 due to the introduction of machinery on farms, where numbers reduced to 31 in 1975. Owing to the recent conservation focus on traditional livestock, the number had increased to 100 by the year 2000.

It is important to note that Mishima Island cattle were kept for practical usage. There performance in beef production is quite different in production and growth rates from that of modern Japanese beef breeds (i.e. Wagyu). It was after the Meiji Restoration in 1868, (and the prohibitions against eating beef were lifted), the new government allowed imported British and European breeds to be cross bred with native cattle on the Japanese mainland.

In 1910 crossbreeding was ceased when it revealed that it did not improve the cattle, but produced inferior animals especially on working performance. The offspring of this period are the foundation of the modern Wagyu cattle in Japan. Some areas, such as the farmers in the Chugoku districts, had limited cross breeding programmes. As a result the Tajima strain of cattle represented famously worldwide by the Kobe and Matsuzaka branded beef, closely resembles the style of the native Mishima cattle.

References:
Journal of Heredity Advance Access published online on February 21, 2008
Breeding History of Japanese Beef Cattle (PDF 278KB)

Mishima Bull - Wakakusa (PDF 134KB)

Mishima cattle are classified as late maturing cattle with dark brown coat colour and small horns, as well as a narrower body compared to modern Japanese Wagyu. They have a delicate appearance including their face. The average dimensions of a mature Mishima female (60 months old) are;

Wither height: 112.8 cm
Chest girth: 152.1 cm, and
Body weight: 261.1 kg.

Their movement is smart and dainty, while their drafting and carrying ability is inferior to Wagyu, their working will and turning action is superior. It is this superior working stamina that gives Mishima the ability to store energy in the form of marbling.

Mishima in Australia

One Mishima bull has been exported from Japan to which Blackmore Wagyu Beef has access. David Blackmore was present the day the Mishima bull left the USA quarantine facility, after having arrived from Japan.

David Blackmore was told the bull had been given a 'Wagyu' name, in order for it to leave Japan and it was only when the bull had arrived safety in the USA, that the truth was revealed.

The owner of the Mishima bull declares that this is the only animal that he has ever exported from Japan. David Blackmore was asked never to reveal the owner's name, as he would be in extreme trouble in Japan. The reasons for exporting the Mishima bull were never exposed.