WAGYU The Japanese Wagyu breed offers the finest quality of beef available in Australia.
TASTE THE EXPERIENCE Wagyu is unsurpassed for its marbling and ability to improve meat quality in cross-breeding
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Wagyu is known for its exquisite marbled beef quality and excellent temperament. Page 100
WAGYU is a Japanese beef cattle breed derived from native Asian cattle. The name ‘Wagyu’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. Wagyu were originally draft animals used in Japanese agriculture, and were selected for their physical endurance. This selection favoured animals with more intra-muscular fat cells, or ‘marbling’, which provided a readily available source of energy. Wagyu is a naturally horned breed and the cattle are either black or red in colour. Wagyu is a unique breed that has amongst its key
attributes, other than the exquisite marbled beef quality, a high calving ease, excellent temperament, resilient in the feedlot and a high carcass yield. Most important is the economic value derived from each animal, which is currently 100 per cent more than pastoral cattle, sold at either the farm gate or as a long fed carcass. The Wagyu breed is gaining strength and popularity as it becomes more apparent to Australian beef producers that there is a real need and demand for high quality carcasses that derive from the marbling prominent in the Japanese genetics.