Great news for meat lovers—researchers in Osaka successfully cloned the progenitor ox of the delicious Hidagyu beef. The cloned ox, Yasufuku-go, died in 1993, but he was considered “the father of Hidagyu”—think of it as taking the cream of the crop of a fine specimen of human, say, Jake Gyllenhaal, and replicating him using technology. As a result, there are currently three Yasufuku clones alive and ready to be slaughtered for someone’s delicious dinner.
And yes, Yasufuku’s descendants were all seriously delicious. He is known to have been the source of more than 30% of all Japanese black cattle. This is like Kobe beef, but softer.