Wagyu Branded Beef Competition
Recognising the most exciting and innovative Wagyu brands
Australia’s leading luxury Wagyu beef brands on display
The Australian Wagyu Association (AWA) is proud to present the 2023 Wagyu Branded Beef Competition (WBBC) – the only branded beef competition supported by an independent breed representative organisation.
The competition aim is to recognise and reward the most exciting and innovative Wagyu brands. At the same time, the competition recognises and pays tribute to the hard work and dedication of all those involved in the Wagyu sector, inspiring and promoting Wagyu as the World’s Luxury Beef.
Producers and brand owners can enter in up to five categories providing an excellent opportunity benchmark their product against leading brands of Australian Wagyu.
We will be announcing the 2023 WBBC winners in a special dinner event – the 2023 Wagyu Branded Beef Awards to be held at Doltone House Jones Bay Wharf, Sydney on 19 April 2023. With finalists from across Australia and industry leaders in attendance, the evening will be a wonderful chance to celebrate excellence in local Wagyu beef production.
Key dates
Key event dates 2023
Entries delivered to Prime Cut Meats: 23 January to 3 February 2023
Judging day of entries: 7 – 8 February 2023
Wagyu Branded Beef Awards dinner: 19 April 2023
Doltone House Jones Bay Wharf, Sydney
Competition Enquiries
Emily Rabone
AWA Marketing and Communications Manager
Phone: 0437 388 481
Email: emily@wagyu.org.au
2023 Class descriptions
CLASS ONE – Fullblood Japanese Black Steak
All entries must be Herdbook registered or DNA sample will be taken by AWA for genomic testing and parent verification.
Class one optimises the ultimate in the Fullblood Wagyu eating experience, with elevated marble score, fineness and high levels of unsaturated fat producing a luxury eating experience like no other.
CLASS TWO – Purebred Wagyu Steak
No Marble score restriction, DNA sample will be taken by AWA for genomic testing, Wagyu Content testing and parent verification.
Class two is a new category for the WBBC, recognising the outstanding gains being seen in the Purebred Sector (93+% Wagyu). Capable of achieving very high marble scores, these purebred entries are combining leading Fullblood genetics with new characteristics such as polled.
CLASS THREE Open Crossbred Wagyu Steak
No Marble score restriction, DNA sample will be taken by AWA for Wagyu Content testing and parent verification. Class three is a long-standing feature of the WBBC. With Fullblood and Purebred entries allocated to Class one and Class two.
Class three is open to all non-Fullblood and non-Purebred Crossbred Wagyu cattle of at least 50% to a maximum of 93% Wagyu (F1 – F3+). It celebrates the best of Crossbred Wagyu production.
CLASS FOUR Open F1 Wagyu Steak
No Marble score restriction, DNA sample will be taken by AWA for genomic testing, Wagyu Content testing and parent verification.
Class four is a new category for the WBBC, recognising the power of Fullblood Wagyu genetics over optimal dam genetics from other breeds. The Open F1 Wagyu Steak class provides an opportunity to showcase the best of F1 Wagyu production.
CLASS FIVE Commercial Wagyu Steak Marble Score 5-7
DNA sample will be taken by AWA for Wagyu Content testing and parent verification.
Class five is a staple for all Crossbred Wagyu brands, representing value and premium quality within Crossbred wagyu production. Within the Marble Score 5-7 category, the Wagyu Commercial steak can provide access to unique fine marbling and dining characteristics unique to Wagyu influenced products.
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.
Past competitions
Mayura Station and Rangers Valley take out big wins in 2022 competition
In its 11th year, the renown Wagyu Branded Beef Competition saw an enormous 46 entries in the 2022 competition, 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.
Grand Champion and Class 1 Champion
Signature Series by Mayura Station
Class 2 – Crossbred
WX9 by Rangers Valley
Class 3 – Commercial Marble Score 5-7
WX by Rangers Valley