Entries for the 2027 Wagyu Branded Beef Competition (WBBC) will open on September 2026.
As the only branded beef competition supported by an independent breed representative organisation, the competition is one not to be missed. The WBBC presents an unparalleled opportunity for Wagyu brands to showcase their products’ extraordinary quality. We are committed to advancing Wagyu as the world’s luxury beef and promoting excellence in its production.
By participating in this competition, you have the chance to demonstrate your dedication to quality Wagyu production and gain well-deserved recognition. Let your passion for premium Wagyu shine in the 2027 Wagyu Branded Beef Competition.
For entry and delivery related questions, please get in touch with Ella Patterson (AWA Communications Officer).
Entries Open: Monday 21st September 2026
Entries Close: Monday 5th October 2026
WBBC Deliveries: 10th – 13th November 2026
Judging Days: 16th – 20th November 2026
CLASS ONE
Fullblood Japanese Black Steak
CLASS TWO
Purebred Wagyu Steak
CLASS THREE
Open Crossbred Wagyu Steak
CLASS FOUR
Open F1 Wagyu Steak
CLASS FIVE
Commercial Wagyu Steak Marble Score 5-7
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.

Victorian based Wagyu brand, Marble King Wagyu by Penstock Pastoral has been crowned Grand Champion at the 2026 Wagyu BrandedBeef Competition (WBBC), with the awards presented during WagyuEdge’26, the largest conference ever hosted by the Australian Wagyu Association (AWA). READ THE FULL ARTICLE
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