In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. The Australian Wagyu Association is the largest breed association outside Japan. Both fullblood and Wagyu-cross cattle are farmed in Australia for domestic and overseas markets, including Taiwan, China, Hong Kong, Singapore, Malaysia, Indonesia, the U.K., France, Germany, Denmark and the U.S. Australian Wagyu cattle are grain fed for the last 300–500 days of production. Wagyu bred in Western Australia’s Margaret River region often have red wine added to their feed as well.