Wagyu Branded Beef Competition
Recognising the most exciting and innovative Wagyu brands
Celebrating Excellence in Wagyu Beef Production!
Entries for the 2026 Wagyu Branded Beef Competition (WBBC) have now closed!
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 2026 Wagyu Branded Beef Competition.
2026 Key Competition Dates
For entry and delivery related questions, please get in touch with Ella Patterson (AWA Communications Officer).
Entries Open: Monday 29th September 2025
Entries Close: Friday 10th October 2025
WBBC Deliveries: 24th November – 28th November 2025
Judging Days: 1st December – 5th December 2025
2026 Class descriptions
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
MAJOR AWARDS
Each year, the judges are amazed by the size and quality of the entries nominated by our Australian Wagyu supply chains. The Gary McPherson Memorial Packers Award pays homage to out mate Gary and recognises the most visually appealing entry, typifying the excitement and anticipation of the Wagyu dining, as judged by the back-room handlers preparing entries for the judging days.
The Reserve Champion is the second place overall highest score across all entries in the WBBC. The entry can be from any category and the Reserve Champion recognised outstanding achievement in the production of Wagyu beef to its highest standards.
The Grand Champion is the entry with the highest overall score across all categories in the WBBC. Each year, the Grand Champion is celebrated by all in the Wagyu Sector as being the pinnacle of Wagyu production for the year within the WBBC, the only Wagyu-specific beef competition that puts the best Wagyu brands and new entries head-to-head to enable continual improvement in Wagyu quality in search of the ultimate eating experience.
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.
2026 Results
Marble King Wagyu Crowned Grand Champion at 2026 WBBC
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).
The 2026 WBBC attracted 80 entries from 49 brands and 27 companies, judged across five distinct classes:
- Class 1: Fullblood Wagyu
- Class 2: Purebred Wagyu
- Class 3: Crossbred Wagyu
- Class 4: Open F1 Wagyu
- Class 5: Commercial Wagyu (Marble Score 5–7)
Now in its 15th year, the WBBC remains Australia’s longest-running branded beef competition of its kind, renowned for its industry relevance, scientific integrity, and rigorous independent judging.
AWA Chief Executive Officer Dr Matt McDonagh said the competition continues to set the standard for beef quality assessment.
“The Wagyu Branded Beef Competition is the pinnacle of beef industry competitions when it comes to meat quality assessment and scientific rigor,” Dr McDonagh said.
The Grand Champion and Class 1 Fullblood Wagyu Champion entry, bred by Lapins Lament Wagyu and processed by Central Agri Group (VIC), was a 430-day grain-fed steer targeting a 450–475kg carcase weight.
The entry achieved a score of 1051, with judges describing the Marble King entry as, “Succulent and buttery with a melting texture, delivering lasting juiciness, rich umami and delicate, earthy, caramel-like flavour notes.”
Raised in Victoria’s Acheron Valley, a cool-climate, high-country region known for its misty mornings, fresh mountain air and fertile pastures, the Marble King Wagyu program reflects the strong link between environment, production systems and eating quality outcomes.
The product is primarily export-focused (85%), reinforcing Australia’s strong position in global premium beef markets.
Marble King’s, Martin Donohue was both shocked and excited by the win and considered it beginners luck.
‘We are flattered and honoured to have won and hope to back this up in future. I am very thankful to all the people that helped us early on when we set out to breed Wagyu cattle. We didn’t know a lot about it and people were very, forthcoming with ideas when we started out, and for the guidance with our genetics and feeding, when we started out, it has paid off, so we are very appreciative.
The Reserve Champion title was awarded to Signature Series by Mayura Station, a highly regarded program delivering consistent high-quality Wagyu.
The Mayura entry, a 300-day grain-fed steer, achieved a score of 1048, with judges highlighting the “Incredible tenderness and melting texture, with sustained succulence, buttery umami richness and a silky clean finish.”
Chief Steward Dr Alex Ball emphasised the importance of the WBBC’s robust methodology.
“The quality of Wagyu produced by Australia’s leading brands continues to lift the bar for eating experience globally,” Dr Ball said.
Key features include:
- Deidentified sample coding to remove bias
- Standardised cut-up and cooking protocols
- Genomic and fatty acid analysis
- Objective marbling measurement via MIJ technology
- Blind taste testing by expert panels
- Advanced statistical modelling
Dr McDonagh said the competition plays a vital role in driving continuous improvement.
“Each year, the standard of entries increases significantly as brands strive to deliver the highest possible quality outcomes. I look forward to seeing the continued drive of the Wagyu sector towards world-class production.”
With strong international demand and ongoing innovation, Australian Wagyu is cementing its place as one of the world’s most sought-after luxury foods.
FULL 2026 WBBC RESULTS
CLASS ONE CHAMPION FULLBLOOD WAGYU, sponsored by WiseRepro: Marble King Wagyu, By Penstock Pastoral, Breeder Lapins Lament Wagyu
CLASS TWO CHAMPION PUREBRED WAGYU, sponsored by Bovine Dynamics: Master Selection, By Mort & Co Ltd, Breeder Muirhead Pastoral Co
CLASS THREE CHAMPION CROSSBRED WAGYU, sponsored by Hughes Pastoral: The Phoenix, By Mort & Co Ltd, Breeder Kevin Brennan
CLASS FOUR CHAMPION OPEN F1 WAGYU, sponsored by Prime Cut Meats: Tajima Australian Grainfed Wagyu, By Andrews Meat Industries, Breeder Morella Agriculture
CLASS FIVE COMMERCIAL WAGYU, sponsored by Comcater: Stockyard Silver, By Stockyard Beef, Breeder Rogers Livestock Pty Ltd
GARY MCPHERSON PACKERS AWARD, sponsored by VacPac: Robbins Island Wagyu, by Poll Wagyu
RESERVE CHAMPION, sponsored by Inventia Genetic Technology: Signature Series, By Mayura Station, Breeder Mayura Station
GRAND CHAMPION sponsored by Ariat: Marble King Wagyu, By Penstock Pastoral, Breeder Lapins Lament Wagyu