Victor Churchill’s, a retail butcher in Sydney, is often regarded as the country’s most exclusive meat purveyor. It will launch a Fullblood Wagyu carcass with outstanding bloodlines, an abundance of finely textured marbling, and an abnormally large eye muscle area later this week, claiming it is the best beef ever bred in Australia.
This offer stands out because of the unique combination of marbling features (BMS score 9+, the highest the assessment can go in Ausmeat language) and carcase size, as shown by eye muscle area.
Is true Wagyu beef available in Australia?
The difference between Australian Wagyu and Japanese Wagyu is frequently asked about. While both forms of Wagyu beef are wonderful, there are some differences between them.
Fullblood vs crossbred
Despite the fact that Australian Wagyu cattle have Japanese genes, they are bred, fed, grown, and processed in Australia.
The Japanese provinces of Tajima, Tottori, Shimane, and Okayama produce the majority of our Wagyu lineages.
However, most Australian Wagyu cattle are crossbred, according to Kimio Osawa, Founder of Osawa Enterprises.
“More than 95% of Wagyu cattle in Australia are crossbred with other breeds. According to Kimio, this distinguishes them as Crossbred or Purebred Wagyu.
Japanese Wagyu cattle, on the other hand, have a pure lineage with no crossbreeding, making them 100% fullblood Wagyu.
Because Japanese Wagyu beef is bred, fed, raised, and processed in Japan, it is more exclusive and expensive than Australian Wagyu.
Even though Australian Wagyu beef contains a lot of intramuscular fat, it doesn’t have the same amount of marbling as Japanese Wagyu.
There are different levels of marbling in Australian Fullblood, Purebred, and Crossbred Wagyu beef.
The Australian cattle grading system differs from the Japanese grading system as well.
Both AUS-MEAT and Meat Standards Australia have a marble score ranging from 0 to 9. The average score for Australian Wagyu is a 6.
The Japanese Beef Grading System is used to grade Japanese Wagyu. The yield is graded from A to C, the beef quality is graded from 1 to 5, and the beef marble score is graded from 3 to 12.
Only Japanese Wagyu may receive the valued A5 score, which is considered the “Rolls-Royce” of beef and also the most marbled.
Texture and size
While Australian Wagyu beef is similar to Japanese Wagyu in terms of richness and butteriness, there are notable variances in texture and size.
Australian Wagyu steak is naturally distinct from Japanese Wagyu meat due to the soils, grasses, and climate.
Japanese Wagyu cattle are fed for 600 days or more, while Australian Crossbred Wagyu cattle are fed for 350 to 450 days.
When compared to Australian Wagyu, Japanese Wagyu is more tender and greater in size because to the long-fed feeding method.
“Japanese Wagyu is roughly twice the size of Australian Wagyu,” Kimio explains, adding that it has a characteristic sweet flavor that enters through the nose.
Despite their variations, both Australian and Japanese Wagyu are wonderful, thus we strongly advise you to try them both!
What does a kilo of Wagyu cost?
The Japanese Wagyu meat will cost $500 per kilogram. There are good steaks and then there are steaks like this. It’s called Japanese A5 Wagyu, and it’s the most costly beef Australia has ever seen. According to Vince Garreffa, it will cost $500 per kilogram.
Is Wagyu beef cheaper in Australia than in the United States?
Around 95% of Australian Wagyu cattle have been crossbred with other cattle breeds, thus they don’t meet the same standards as Japanese Wagyu. For those who cannot afford Japanese Wagyu, Australian Wagyu is a cheaper alternative.
Australian Wagyu retains the major characteristics anticipated of the meat, including as rich marbling and buttery flavor, despite the extensive specialized treatment given to ensure that the Wagyu is properly cared for.
Australian Wagyu was one of the first Wagyu varieties to be bred outside of Japan, and it has helped to supply a growing demand for high-quality meat at lower prices.
We’ve compiled all you need to know about Australian Wagyu beef, including how it differs from Japanese Wagyu, so you can get a better idea of what to anticipate.
Is Kobe beef superior to Wagyu meat?
The Difference Between Wagyu and Kobe Beef Although every ribeye is a steak, not every steak is a ribeye. In the case of Kobe and Wagyu beef, a similar rule applies: Although all Kobe steaks are Wagyu, not all Wagyu steaks are Kobe. What exactly is Kobe beef? Wagyu Kobe is a Wagyu breed. The term “wagyu” loosely translates to “Japanese cattle.” Tajima-Gyu, a highly regarded Wagyu type, is grown to tight standards in the Hyogo prefecture, and is used to make Kobe beef. (The capital of Hyogo is Kobe, hence the name.) So, what distinguishes Wagyu from other breeds of cattle? And what is it about Kobe beef that it commands the highest per-pound costs on the market? Selection, care, and feeding, as well as the compulsive, remarkable efforts of Wagyu breeders, make the difference. Breeders took great care in turning Wagyu cattle into what they are today. Forage, grasses, and rice straw were used to make special feeds, which were then supplemented with corn, barley, soybean, wheat bran, and, in certain cases, beer or sake. Herders are claimed to have massaged their cattle to relieve muscle strain caused by cramped quarters (though many people consider this only a myth). To this day, four cow strains dominate the Japanese beef trade, one of which being Japanese Black cattle. Because Japanese Black cattle account for over 90% of all Wagyu, when someone mentions “Wagyu,” they’re usually referring to Japanese Black cattle. The Wagyu Difference in Marbling Wagyu cattle have an unrivaled level of marbling due to the special care they receive and the prolonged fattening periods they are given. Wagyu marbling also has a superior flavor. Wagyu fat melts at a lower temperature than that of other cattle, giving it a rich, buttery flavor not found in other beef breeds. Wagyu is strong in Omega-3 and Omega-6 fatty acids, so it’s not only delicious, but it’s also healthful! Why Is Kobe Beef So Expensive? Because Kobe beef epitomizes everything that distinguishes Wagyu! It is known for having the most marbled beef in the world. Cattle must meet strict specifications when slaughtered in order to be labeled Kobe. Only 3,000 head of cattle qualify as real Kobe cattle each year due to these severe standards. Wagyu Beef from the United States and Kobe-Style Beef from Japan Wagyu cattle have been exported from Japan to countries like Australia and the United States in recent years. These cattle are known as “Domestic Wagyu” in these nations, and they are raised under strict breeding programs to ensure real Wagyu quality. In the United States, 90 percent of real Domestic Wagyu is designated USDA Prime, yet cuts from these cattle often outperform other USDA Prime steaks in terms of quality. Unfortunately, “Kobe beef” is only trademarked in Japan, and it does not extend outside the country’s borders. To raise prices, many unscrupulous restaurants, grocery stores, and wholesalers would label non-authentic Wagyu beef and steaks as “Kobe, “Kobe-Style,” or “Wagyu.” If you’re considering purchasing Wagyu, Kobe, or Kobe-style steaks, read our Wagyu and Kobe Beef Buyer’s Guide to learn how to make sure your steaks come from genuine Wagyu breeds.
Is Wagyu beef good for you?
The distinction between saturated (or “bad”) and unsaturated (or “good”) fats has a direct impact on cholesterol levels. Wagyu beef contains a lot of monounsaturated fats, which your body can readily break down. Monounsaturated fatty acids (MUFAs) also reduce the number of low-density lipoproteins (LDLs) in your bloodstream. Wagyu beef has a higher ratio of unsaturated fats to saturated fats than practically any other meat.
LDLs are fatty acids that transport cholesterol throughout the body and frequently deposit it on arterial walls. Heart disease and cardiac events are frequently caused by arterial obstructions. However, HDLs (high-density lipoproteins) transport cholesterol to the liver. The liver then metabolizes the cholesterol and excretes it from your body. Wagyu beef raises HDL levels in the body, therefore a nice cut of Wagyu roast beef can really lessen your risk of heart disease!
100 percent Wagyu beef has a higher concentration of MUFAs, or monounsaturated fatty acids, than any other meat in the country, thanks to its distinctively marbled fat. Eating MUFA-rich meats has been shown to be healthier than eating lean meats. MUFAs can also be found in nuts and olive oil.
Let’s look at those fatty acids in more detail. Wagyu beef has all of the essential amino acids, as well as all of the omega-3 and omega-6 fatty acids you’ve probably heard about. Omega-3 fatty acids are essential for the formation of robust cell walls throughout the body, including the heart, lungs, and brain. That’s right: by eating Wagyu beef, you’re not only helping your heart, but you’re also helping your brain and lungs. HDLs are aided by omega-6 fatty acids in removing “bad cholesterol” from the body, as well as enhancing brain health. Wagyu beef may improve your alertness and help you avoid feelings of sluggishness and despair. Dig into a Wagyu roast or burger to put a grin on your face.
What is the best Wagyu from Australia?
The competition represents the best of Australian Wagyu, with 36 entrants from throughout the country. Three classifications were used to determine the winner. There are three types of horses: fullblood, crossbred, and commercial. The competition is unique in that it is the only one of its kind that is funded by a breed organization. The competition’s goal is to highlight the achievements of Australian Wagyu brands and to recognize the ongoing effort on improving quality in Wagyu beef production.
The highest-scoring submission in each category receives a Champion award. The Grand Champion Award is given to the submission with the highest score across all categories.
This year commemorated the tenth anniversary of the Wagyu Branded Beef Competition, which began in 2012.
The tough rivalry and advancement at the leading edge of Wagyu brands has been a trademark of the WBBC, with no brand ever winning back-to-back category or Grand Champion championships in previous years.
Stone Axe Pastoral took up the Grand Champion titles for its Class 1 Fullblood entry in the 2021 Wagyu Branded Beef Competition, repeating its achievement from the previous year.
The Stone Axe entry was once again the Champion Class 1 Fullblood entry, with 54 percent marbling and a 99cm2 eye muscle area. The judges praised it for its incredible richness, nuanced sweet, dairy, and cereal flavors, and wonderful melt-in-your-mouth juiciness.
Direct Meat Company won the Class 2 Open Crossbred category with their Connors Wagyu brand.
With an eye muscle size of 78cm2, this entry sample had a very high marbling of 45 percent. The sample had a fantastic blend of rich and clean meaty flavor with enduring juiciness and tenderness, according to the judges.
Pardoo Beef Corporation’s Okan Wagyu Brand became the first commercial category entry to defend its title in the 2021 Branded Beef Competition, capturing the 2021 Class 3 Commercial Champion title to defend its 2020 title.
The Pardoo Okan entry is a superb specimen of commercial wagyu steak, with 35 percent marbling and a rib eye area of 102 cm. The visual appeal of this steak was excellent. The cooked sample had a beautiful blend of clear flavors, fresh scent, and buttery tenderness with enduring juiciness, according to the judges.
Visual appeal (raw and cooked), juiciness, flavor, scent, and the physical experience in your mouth are the five characteristics used to judge Wagyu beef. With a panel of 18 judges from throughout the business and associated industries, Chief Judge Pete Lewis and Chief Steward Ron Fitzgerald oversaw the judging process.
“Ron Fitzgerald, AWA Branded Beef Competition Coordinator, expressed gratitude to the Australian Wagyu Brands for their continuous and expanding support for the Wagyu Branded Beef Competition.
“It’s a rare luxury for me to be in a room with so many exceptionally high-quality steaks on display, representing Australia’s greatest beef. I think the ensuing awards and publicity are an appropriate recognition of the excellence these brands are achieving as they provide the Australian Wagyu Producers with a conduit to supply the Australian public and the rest of the world, and I think the ensuing awards and publicity are an appropriate recognition of the excellence these brands are achieving as they provide the Australian Wagyu Producers with a conduit to supply the Australian public and the rest of the world.
Each class’s champions and gold medalists are as follows:
“Stone Axe Pastoral is the Grand Champion Wagyu brand for 2021, and the first company to achieve Grand Champion Wagyu brand in consecutive years.
“With an ever-increasing number of entries, I’d want to express my gratitude to Mr. Ron Fitzgerald, the organizing committee, and the judges for their efforts in making this possible. I’d also like to express our gratitude to Prime Cut Meats and Comcater Brisbane for hosting the event for preparation and judging, which resulted in such a fantastic result.
L-R: Wayne Bell of Direct Meat Company; Keith Hammond on behalf of Peter Gilmour of Irongate Wagyu; Scott de Bruin of Mayura Station; Keith Howe of Rangers Valley; Scott Richardson of Stone Axe Pastoral; Jacob English of Kilcoy Global Foods
What is the Australian Wagyu grade?
THE WAGYU MARBLING SCALE IN AUSTRALIAN The Australian Wagyu grading scale is equal to the Japanese BMS scale, hence a Wagyu BMS 5 in Australia is the same as a Wagyu BMS 5 in Japan. The Australian scale, on the other hand, ends at grade 9, and anything above that (scores 10, 11, and 12) is graded 9+.
Is Wagyu ribeye from Australia good?
A handful of Australian beef farmers were able to purchase the prize cattle and begin building their herds before Japan cracked down and refused to allow any of the specially specialized cattle that produce highly sought-after Japanese Wagyu meat to be exported.
While the producers were unable to maintain the bloodlines pure, they quickly discovered that with careful breeding and the use of the proper nutrition, they were able to generate a product known as Australian Wagyu beef.
Don’t think of Australian Wagyu beef as a low-cost substitute for Japanese Wagyu beef. It’s not the case. The Wagyu Marbling Scores for the high-quality Australian Wagyu steak we assist put on your dinner plate are always an 8 or 9. As a result of this magnificent marbling, the most delicious flavor you’ve ever tasted will spread throughout your mouth as soon as you bite into your butter-soft steaks.
The Difference Between Australian Wagyu Beef and Japanese Wagyu Beef
Many steak connoisseurs alternate between Australian and Japanese Wagyu meat. Each sort of meat has a distinct flavor. Beef enthusiasts appreciate having a variety of options.
The following are the main differences between Australian and Japanese Wagyu beef:
- Wagyu beef cattle from Australia mature at a faster rate. Faster maturation improves the amount of marbling in each cut while simultaneously lowering the cost.
- Australian Wagyu steak has a slightly different texture than American Wagyu beef, but it’s still soft and delicious.
- The nutritional value of the two varieties of beef differs because to differences in water and feed.
BLUE LABEL MARBLE SCORE 4-5
When you’re just getting into Wagyu beef, Blue Label Australian Wagyu Beef is a terrific place to start. The marbling is significantly superior to what you’ll get in your local grocery, but not to the point where the meat is difficult to cook. The flavor is amazing, and the delicate texture is to die for. This meat can practically be sliced with a fork.
White Label Marble Score 6-7
Marbling is visible in Australian Wagyu Beef with White Label Marbling. Each cut of beef will have a thin webbing of fat running through it. This beef has a thicker texture than some of the higher-scoring slices. It will have an excellent flavor and be easy to chew, however it will not be as soft as cuts with more marbling. It won’t cook as quickly because it has less fat, making it a suitable choice for the preoccupied griller.
Contact Meat the Butchers
Do you have a sudden desire for Australian Wagyu beef? Get in touch with Meat the Butchers to find out how we can deliver the top cuts of beef you deserve right to your home. It’s never been easier to prepare delicious, high-quality cuisine!
Is Kobe beef available in Australia?
In Australia, Kobe beef is currently available. Australians can experience the best of Japanese beef right here in Sydney, which is known for its exceptional quality, production, and flavor.