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