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On the whole, calves are raised on breeding farms to the age of eight to nine months, after which they are put on show in the calf livestock market. 

Then, they are raised and fattened in feeding farms for about two years. Once they reach maturity, on average 30 to 32 months from birth, they are slaughtered and sent to the meat market. In particular, it takes an extra two to four months to raise Tajima-gyu cows compared with the regular Japanese Black domestic breed of Wagyu cattle.