AUSTRALIAN WAGYU

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.


The Australian Wagyu Association Board unanimously supports publication of the AWA Wagyu BREEDPLAN, the largest genetic evaluation of Japanese Black and Red (Wagyu) cattle that is publicly available worldwide. The AWA Board has a duty to review and continuously improve Wagyu BREEDPLAN for ongoing breed development.

The Estimated Breeding Values (EBVs) within Wagyu BREEDPLAN and Profitability Indexes, updated monthly, are supported by AWA as representing the best scientific knowledge available at the time of publication.


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.

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Latest News

26 Jun 2020

AWA announces Spring Elite Wagyu Sale 29 October 2020

With genetic progress comes opportunity in Wagyu The Australian Wagyu Association’s Elite Wagyu Sale has become the international Wagyu industry’s... View Article

12 Jun 2020

Wagyu Webinars – Keep Informed

The Australian Wagyu Association is pleased to announce a Wagyu Webinar series, to bring the global Wagyu sector the very... View Article

25 May 2020

New AWA pricing for Neogen GGP50K with no-charge re-testing

The Australian Wagyu Association and Neogen Australasia are delighted to announce new AWA standard pricing for the Wagyu GGP50K genomics... View Article


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