South Cotabato Farmer Successfully Produces Locally Raised Wagyu Beef

The Philippines has taken a significant step toward producing premium Wagyu beef locally, thanks to the pioneering efforts of farmer Arnel Corpuz in South Cotabato. Through innovative crossbreeding techniques, Corpuz has successfully raised Wagyu-Brahman cattle that thrive in tropical conditions, offering Filipino consumers and restaurants access to high-quality, marbled beef traditionally imported from Japan and Australia.

Wagyu beef is globally renowned for its rich marbling and tenderness, often commanding premium prices in the international market. Traditionally, Wagyu cattle thrive in colder climates, making production in tropical countries a challenge. Corpuz’s farm overcomes this hurdle by cross breeding pure Wagyu with pure Brahman, a local cattle breed well-adapted to Philippine conditions.

“The pure-breed Wagyu could thrive in a tropical condition if properly acclimated,” Corpuz explained. “The way we do it in the Philippines is to crossbreed it with Brahman, or yung tinatawag nating local cattle. That gives them a very good chance of thriving.”

To ensure quality meat production, the Wagyu-Brahman cattle are provided with food access for up to 22 hours a day and continuous water supply. This feeding regimen promotes the development of intramuscular fat, or marbling, which is the hallmark of Wagyu beef.

Corpuz’s farm currently sells Wagyu-Brahman beef at ₱1,500–₱3,500 per kilo, while live cattle are priced between ₱150,000–₱250,000. The initiative not only supports local farmers but also strengthens the Philippines’ food tourism and restaurant industry by reducing reliance on imported premium beef.

“It might be a long shot, but I hope that time will come that Filipinos will produce the same quality of beef at any given time,” Corpuz added. “This way, our restaurants and tourism industry can compete with imported produce.”

This milestone highlights the potential of Philippine agriculture to innovate and compete in global markets, while promoting food sovereignty and supporting local livelihoods.