Wagyu beef is finding its way into the repertoires of gourmet cooks and fine restaurants across Australia and the world.
What makes it so distinctive over other beef breeds is its eating quality and taste. Described as buttery, silky, tender and juicy, the unique properties of Wagyu beef are unsurpassed creating demand as a luxury product.
Abundant fine marbling, which is the unique fat characteristic of Wagyu, is distributed evenly throughout the muscle. Comprised mostly of monounsaturated fats, it has a low melting point and when cooked, distributes evenly through the meat for that unique sweet and extra juicy flavour.

Search our Marketplace for restaurants, butchers and wholesalers for the finest quality Wagyu.

For those looking for seedstock and commercial producers, the Marketplace has got you covered, along with specialist affiliated industries such as feedlots, stock and export agents. Read More »

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 was originally draft animals used in Japanese agriculture and were selected for their physical endurance. This selection favoured animals with more intramuscular 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 a high calving ease, excellent docile temperament, adaptable to a range of environmental conditions from northern Australia to the south. Thriving in feedlots, Wagyu give a high carcase yield on premium cuts commanding significant returns over and above other beef breeds, both in Australia and international markets. Read More »

Since 1989, the Australian Wagyu Association has supported the genetic improvement and promotion of Wagyu globally. Based on 100% Japanese genetics, our systems support the production of fullblood (100% Wagyu), purebred (93% Wagyu) and crossbred F1 to F4 cattle (fullblood Wagyu crossed with other breeds).

Our rich history has established a world-class Wagyu herd, the largest outside of Japan, based on the three major black Wagyu strains of Tajima, Fujioshi and Kedaka regions, plus two red strains, Kochi and Kumamoto.

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24 May 2019

Wagyu Feed Calculator to maximise marbling potential

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14 May 2019

Records smashed with top Wagyu females

2019 Elite Wagyu National Sale At the Elite Wagyu National Sale last Friday 10 May, in Adelaide, breeders paid more for... View Article

13 May 2019

Be Bold, Be Branded Be Wagyu Champions of 2019

The 2019 Wagyu Branded Beef Competition awards were presented during the Gala Dinner of the Australian Wagyu Association’s annual conference,... View Article

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