Wagyu Branded Beef Competition
MAYURA STATION AND RANGERS VALLEY TAKE OUT BIG WINS
Australia’s leading luxury Wagyu beef brands on display
The pinnacle of Branded Beef competitions for the best Wagyu brands in Australia on show
The Australian Wagyu Association (AWA) is proud to present the 2022 Wagyu Branded Beef Competition.
The highly regarded Wagyu Branded Beef Competition seeks to promote excellence in Wagyu beef production in three categories providing an opportunity for producers to benchmark their product.
Now in its 11th year, the renown Wagyu Branded Beef Competition saw an enormous 46 entries, from 31 world class brands judged by a panel of 32 food and beef industry experts. The WBBC represents the very best Australian Wagyu has to offer, with truly exceptional world-class entries.
We celebrate the very best Australian Wagyu has to offer!
Competition Enquiries
Ron Fitzgerald
Wagyu Branded Beef Competition Coordinator
Phone: 0428 456 293
Email: salisburywagyu1@bigpond.com
Emily Rabone
AWA Marketing and Communications Manager
Phone: 0437 388 481
Email: emily@wagyu.org.au
Past Competitions
Wagyu Branded Beef Judging
JUDGING TERMINOLOGY
Wagyu Branded Beef Judging Terminology
What does the Wagyu taste like? What flavours are present? And how does it feel when I eat it?
These are the questions our judges ask when comparing Wagyu beef.
Each aspect will be influenced by marbling, the firmness and texture of the beef, as well as the hints of how the Wagyu cattle were raised.
To describe how it feels to chew Wagyu beef we use: chewy, enjoyable-chewy, fibrous, granular, greasy, mushy, silky, tender, textureless, tough, very-tender, other.
Juiciness
The impression given from the release of the meat’s water-holding capacity on first eating defines the juiciness. The melted intramuscular fats in highly marbled beef will be a major contributor to this but will also include the consumer’s saliva. The salivation response will be tempered by aroma and hunger.
Descriptors: Very-dry, dry, slightly-dry, initial juiciness, very juicy, lasting juiciness.
Flavour
There are five taste receptor groups; sweet, salt, bitter and sour plus the Japanese flavour ‘umami’ (which means beefy, savoury, brothy or delicious). There are up to 880 volatile compounds of different chemical classes reported in cooked Wagyu beef.
Descriptors: beany, bitter, buttery, caramel, cereal, chemical/medicinal, citrus, clean and fresh, creamy, dairy, earthy, fatty, fishy, herbal, kerosene, livery, low, putrid, metallic, nutty, popcorn, rancid, rich, rounded, salty, soapy, sour, stale, sweet, toasty, unami, other.
Aroma
What does the Wagyu beef smell like? The perception of the volatile characteristics of food is perceived by receptors primarily in the nose.
Descriptors: Beefy, caramel, cardboard, cereal, citrus, sulphury, fishy, medicinal/chemical, herbaceous, putrid, stale, musty, livery, kerosene/solvent, low/faint, toasty, popcorn, fresh, floral, pungent, other.
