Japanese Shorthorn is one of four Wagyu breeds in Japan. It is raised mainly in the Iwate Prefecture. This breed can trace its ancestry back to the indigenous Nanbu cattle. In the early Meiji Period, the cattle were crossbred with and improved through an imported Shorthorn sire culminating in the establishment of the breed in 1957. The key trait of this breed is its lean meat, which is evaluated with a lower marbling score in the Japanese grading system. The number of farmers raising this breed and heads have decreased because cattle with a higher marbling score are traded at a higher price in Japan. Japanese Shorthorn is, however, fed well with roughage and is well adopted to grazing. This style of feeding produces healthier meat and using self-sufficing feed contributes to the reduction of global warming. I would now like to discuss in more detail the history, the meat quality, the present state, and the future of the Japanese Shorthorn.