Australian farmers were some of the first outside of Japan to perfect the methods used to rear Wagyu cattle in the 1990s. Now in the 21st century, as the demand for quality Japanese cuisine grows, hundreds of Australian farmers are producing Wagyu beef, with a reputation for quality which spans the globe.
Fullblood, Purebred and Crossbred Australian Wagyu cattle all have different levels of marbling, textures, sizes and broad flavour profiles. These factors will vary further depending on genetics, rearing methods and other factors.
The final quality of the meat is assessed by the Australian Wagyu “grading” system. Contrary to the Japanese Wagyu quality grading scale, which ranges from 1 to 12, the Australian grading system spans from 1 to 9.
If you’ve never had the joy of eating Wagyu beef before, Australian Wagyu is a great place to start. Why not choose one of our choice cuts of Australian Wagyu as a gift for someone special, and give them the dining experience they deserve. They’ll be delighted by its rich savoury flavours, which are hard to describe with first-hand experience.
Fresh Wagyu is best stored airtight, in the coolest part of the fridge, in order to preserve its flavour and texture. If your Wagyu is frozen, place it in a fridge for 24 hours to slowly defrost before cooking.
Have any questions about our Australian Wagyu beef? Get in touch today and we’d be delighted to help you.