Taylorville- Perhaps you've heard of Kobe beef but what about Wagyu beef? Turns out it's the same high quality meat...Just a different name depending on where you're from. One Central Illinois farmer is the only producer of Wagyu in the state.

Now taking the runway, Takazakura, the Heidi Klum of cattle.

"I don't know if i'd go that far but that's a good term," says Jason Niewinski who raises the cattle.

Forget Paris or Milan, these skinny cows now walk a Taylorville catwalk, or perhaps "cow walk," by way of Japan.

"Wagyu actually stands for Japanese cattle. They were raised and bred in Japan," says Niewinski.

Niewinski started raising the cattle in 2008.

"With the current economic situation, was looking for something that had a little bit of an edge to it," says Niewinski.

Niewinski traveled to New Mexico to purchase a Wagyu bull and heifer making him the only Wagyu producer in Illinois.

"Our first calves that we have here are the first, they're fifty percent Angus, fifty percent Wagyu. They're cross and basically that's the same animal that you would see as far as the quality or the meat that would served in a restaurant in the United States," he says.

These cows aren't quite America's next top models but they do produce beef leaner than most US cattle.

"The Wagyu has a higher monounsaturated fatty acid level or the ratio as compared to saturated fatty acids than any other beef breed. That makes it a slight bit healthier," says Niewinski.

Known for its increased marbling, Wagyu once lived in the lap of luxury in Japan.

"So to stimulate their appetite, they feed them beer. So that's basically the beer. The farmers would actually massage the cattle to make them more comfortable to make them feel so they could get back up to eat," says Niewinski.

You won't see those spa like treatments here. Beer doesn't really appeal to this bull. That's because here in the United States, beer is not part of its regular diet.

But once in a while, you can catch Niewinski squeezing in a quick massage for these extra special cows.

"Well I think he likes the massage better than the beer," he says.

If you're interested in trying some of the Wagyu beef, you're out of luck as of now.The calves are the first Wagyu-Angus cross-breeds and won't be ready for processing for quite a while.

Reported by Kate Springer.Wagyu Beef Arrives In Central Illinois