There’s an interesting question from Twitter user @yoheinakajima about what other types of breeds of cattle are in Japan.
The long answer would require a lot of hypotheses and sources, but the short answer is this:
In Japan there’s Wagyu, there’s Holstein and a variety of crossbreeds. Holstein steers provide a great deal of the domestic Japanese beef market (also in the U.S.). As far as Wagyu in Japan, there’s black Wagyu, brown Wagyu (akaushi – sometimes called Red Wagyu, especially in US), Shorthorn Wagyu, and Polled Wagyu. There’s also Mishima(from the island of Mishima, but totally Japanese with no other infusion from continental breeds), Holstein (dairy cows, versus the steers mentioned above), and a few other Angus and miscellaneous other cows left over… But this latter group can be counted on your fingers.
The numbers are a little rough, but here goes: the numbers of Holstein are roughly twice the size of the Wagyu herd in Japan, but account for almost 70% of the beef production.The Black Wagyu come in second (something like 750,000, or 85% of the Wagyu population) with smaller numbers of Brown (Red) Wagyu (perhaps 75,000), and then down to 10,000 Shorthorn and maybe 5,000 Polled Wagyu. Mishima is numbered in the hundreds.
Some additional resources (downloads):