The word Wagyu refers to Japanese beef cattle and the Australian Wagyu bloodlines in fact originate from Japan. You’ll also find that the majority of Australian Wagyu are crossbred with other breeds essentially giving you the terminology of crossbred or purebred Wagyu.
Wagyu has a distinct buttery, silky eating quality and taste and is famed for it’s marbling characteristics. In the Australian market, marbling is measured by two systems, AUS-MEAT and Meat Standards Australia ranging from a marble score of 0 to 9. The higher the marble score grading simply means that there is a higher level of intramuscular fat present.
This marbling comprises of monounsaturated fats that have a low melting point which means when cooked, the fats will distribute throughout the meat giving it that rich flavour.
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