Max Armstrong shares insight on a beef breed from Japan – the Wagyu. He tells the story of Jerry Reeves retired from animal science department from Washington State University. Reeves traveled to Japan in 1989, where he learned of the carcass quality of the Wagyu breed. Today he runs a large herd of black Wagyu, which Reeves sees as superior of traditional domestic breeds. Max offers a look at one event that pushed Wagyu into U.S. restaurants.

Max Armstrong's Farm Progress America is a daily look at key issues in agriculture. It is produced and presented by Max Armstrong, veteran farm broadcaster and host of This Week in Agribusiness.

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