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.


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.

Read More »


Slide background
Slide background
Slide background
Slide background
Slide background


Latest News

20 Feb 2020

Invitation:  AWA Business and EBV Review

The new Australian Wagyu Association Board assumed oversight of AWA business and breed strategy last November.  The Board has initiated... View Article

05 Feb 2020

AWA Wagyu Fellowship & Scholarship 2020 now open

Since 2017, the Australian Wagyu Fellowship has been available to AWA members to undertake short projects for the improvement of... View Article

06 Dec 2019

Building on world’s luxury beef – WagyuEdge 2020 is open!

The Australian Wagyu Association annual conference – WagyuEdge 2020, builds on the vision to support, promote and advance Wagyu –... View Article


Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background
Slide background