Why breed Wagyu?


Wagyu cattle are a unique breed that is renowned for its marbling beef quality, that is gaining in popularity with hospitality and consumers. With the largest Wagyu herd outside of Japan, Australian Wagyu beef is now sold globally with 80-90% of production exported around the world.

To achieve quality Wagyu beef, genetics and nutrition play an important role. 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 uses careful selection of high-level genetics.

There are three broad approaches to Wagyu breeding and beef production: Fullblood, Crossbred and Commercial.

Producing a quality herd, large or small, takes time and careful planning, but as a breed, Wagyu cattle are known for:

  • Outstanding beef eating quality
  • High marbling, delivering beef tenderness, juiciness and flavour
  • Softer fat composition: higher ratio of unsaturated fats – providing a healthier beef product
  • Finer meat texture
  • Strong dressing percentage and high retail beef yield
  • No excessive back fat
  • Calving ease
  • Fertility and virility
  • Quiet temperament
  • Versatile adaptation to environments
  • Early female maturity
  • Strong foragers
  • Transport well over long distances
  • Resilient in the feedlot

Learn more about breeding Fullblood, Crossbred and Commercial production systems.