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.
In the period of the late 1980s through to the 1990s, a window of opportunity to secure Japanese Black – Wagyu genetics became available. In all, around 221 animals were shipped live to the US, along with genetics; with the majority arriving on Australian shores facilitated by our industry’s early pioneers. The Japanese government, have since ceased the export of Wagyu genetics. AWA does not support illegal trade and movement of Wagyu genetics that is not endorsed by the Japanese and Australian governments
Wagyu were 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. Read More »
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.