WagyuEdge 2020 Conference

The Australian Wagyu Association annual conference – WagyuEdge 2020, builds on the vision to support, promote and advance Wagyu – the world’s luxury beef.

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From breeder to consumer, the conference is one of the most anticipated events on the Australian red meat industry calendar, bringing together noted speakers, stakeholders and delegates from around the world.

The conference has many highlights including the announcement of the Wagyu Branded Beef Competition medallists, the Gala Dinner and Charity Auction and the Elite Wagyu Sale – the pinnacle of Australian Wagyu genetics.

Retaining to the popular 3-day format from the outstanding Adelaide 2019 event, the Conference will incorporate Workshops and speakers on Day 1, covering detailed aspects related to the breeding and production of Wagyu. Day 2 and 3 will bring noted academic and industry speakers to give insight into the greater Wagyu industry from Japanese production systems through to retail.

To cap off Day 2, the Elite Wagyu Sale will be conducted live and online, featuring the top 5% of Australian genetics and special interest genetics.

After what will be an intense day of learning and trading, the Gala Dinner is the highlight of the social aspect of the Conference, where the announcement of the 2020 Wagyu Branded Beef Competition will be made, as well as the Charity Auction, supporting the Royal Flying Doctors’ Service and Wagyu Fellowship.

 

Day 1

10:00 – Pre-conference: Association Matters (for Members Only)

12:00 – Lunch

13:00 –  Session 1: President’s Welcome, Systems and Processes Technical presentations

14:45 – Afternoon Tea

15:30 –  Session 2: Genetic Improvement Tools

18:30 – Welcome Function

Day 2

08:30 –  Session 1: Keynote Speaker and Insights from Japan

10:30 – Morning Tea

11:15 –  Session 2: Applying it to Australia

12:50 –  Lunch

13:50 – Session 3: Learning from others – getting it done

15:10 –  Afternoon Tea

15:30 – Elite Wagyu Sale

19:00 – Gala Dinner, Wagyu Branded Beef winners, Charity Auction

Day 3

08:30 – Session 1: View from abroad

10:30 –  Morning Tea

11:15 – Session 2: Re-building a herd, strategies to recover and Panel discussion

13:00 – Lunch

14:00 – Session 3: Wagyu cuts and sensory experience

15:30 – Wagyu Branded Beef Competition tasting barbecue

17:30 – Close