The American Wagyu Association held its 2006 field day and auction at Clear Creek Farms in Hillsboro.

Wagyu cattle yield Kobe beef, which is some of the most expensive and sought-after beef in the world. The high demand and low supply of the beef has made the specialty cattle scarce.

"There is an extreme shortage of Wagyu cattle in the united States," said Ken Tew, American Wagyu Association President and owner of Sutton Creek Cattle Co. LLC in Oregon. "There are only 3,000 Wagyus in the United States."

Over 200 people attended the event from over 25 states and the U.S., Canada and Mexico. Kobe beef from the Wagyu cattle is revered as the most tender and tasty beef in the world. A hamburger made from the beef can cost as much as $40 and a steak can bring in $60 a pound. Wagyu cattle originated in Japan and were first brought to the U.S. in 1976. Japan does not export Wagyu cattle, it raises and eats its own.

"It takes a year to have a calf so it isn't really easy to produce this type of cattle, especially females." Tew said. "The Kobe beef is three times higher in unsaturated fat than regular beef, so the health benefits of eating Wagyu beef is another reason for its popularity."

Several females currently pregnant with full-blooded Wagyu embryos were sold at the auction along with a bull, frozen embryo's and semen. The most money brought in for a female with a full-blooded embryo was $4,900. There have only been three instances of Wagyus being imported into the U.S. The original in 1976, which was two Tottori Black Wagyus and two Kumamoto Red Wagyu Bulls. Then, in 1993, two male and three female Tajima's made there way to American soil before 35 male and female cattle were exported from Japan in 1994.

Vic Luneborg, co-owner of Clear Creek Farms, which has specialized in raising Wagyu cattle since 1994, says the amount of beef eaten by the Japanese may have much to do with the lack of exporting the cattle.

"Let's say the standard size of a steak for us is 16 ounces," Luneborg said. "The Japanese may eat 3 ounces. They just don't eat as much beef as we do over here."

In 1991, the highest percentage of Wagyu animal in the U.S. was around 60 percent, as of this year 100 percent full-blooded Wagyu's are very common. It is expected among the Wagyu-raising community the population will continue to grow at a rapid pace for many years.