Wagyu cattle are a unique breed that has a high calving ease, a docile temperament and performs well in a feedlot environment. Australian Wagyu is initially grass fed on prime Australian pasture before making a gentle transition to grain to achieve the marbling beef quality that it is renowned for.
With a larger liveweight than most breeds, the carcase yield sold through branded beef labels, hospitality or wholesale attracts a high economic return. To realise that outcome, Wagyu breeding using high level genetics, requires patience as it takes time to build up a viable herd and end markets – but the end reward is worth it to produce the best beef eating experience.
To learn more about breeding commercial, fullblood or crossbreeds, click here
If you are interested in developing your own brand or need to more about effective marketing of Wagyu, click here