Wagyu Branded Beef Competition 2021

The Wagyu Branded Beef Competition is a celebration of the highest quality Australian Wagyu beef

Wagyu beef’s distinctive flavour comes from its marbling, giving a tender and juicy flavour that makes it the world’s luxury beef.

Celebrating Fullblood, Crossbred and Commercial categories, the Wagyu Branded Beef Competition, held by the Australian Wagyu Association, seeks to promote excellence in Wagyu beef.

The Australian Wagyu Association invites Wagyu beef producers and brand owners to participate and benchmark their product and enter the competition.

Corporate Executive Chef, John Alexander will once again preside at the judging, which this year will take place at Cha Cha Char Wine Bar & Grill, Brisbane, QLD on March 17, 2021, and the winners announced via a live stream broadcast. We are grateful to Prime Cut Meats, Brisbane to allow us some space for the delivery and preparation of our entries.

The categories are:

  1. Fullblood Japanese Black Steak
  2. Open Crossbred Wagyu Steak
  3. Commercial Wagyu Steak marble score 5-7

In addition to Gold, Silver and Bronze medals for each category, Category Champion awards will be awarded to the highest scoring entry in each category. The highest scoring Category Champion will be awarded the Grand Champion Award.

Entries close 12 February 2021.

Wagyu Branded Beef Judging

JUDGES & MEDALS

Peter Lewis is once again Chief Judge and Gary McPherson Chief Steward.

A panel of 16 judges is appointed and rotated around in a “cascading” system. As much as possible, the same judges are appointed each year. The judges consisted of Sponsors, Chefs, Restauranteurs, Food Critics, Producers, Butchers and associated industry personnel.

Each Wagyu sirloin steak is judged by a panel of seven judges. Each judge may allocate up to 130 points for each striploin steak entry, which gives a potential 910 points possible per entry.

Medal cut-offs  Class 1 and 2 (Fullblood and Crossbred Wagyu)
Gold 80% | Silver 75% | Bronze 70%

TOTAL OF: 910 points possible

Medal cut-offs  Class 3 (Commercial Steak MS 5-7)
Gold 79% | Silver 74% | Bronze 70%

TOTAL OF: 910 points possible

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 are 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.

Entries close 12 February 2021. Download the Conditions of Entry

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2020 WBBC results and highlights

In addition to Gold, Silver and Bronze medals for each category, Category Champion awards will be awarded to the highest scoring entry in each category. The highest scoring Category Champion will be awarded the Grand Champion Award.

Watch the outstanding results achieved in 2020

Important Notice and Disclaimer


It is very important that you appreciate when viewing the AWA database that the information contained on the AWA database, including but not limited to pedigree, DNA information, Estimated Breeding Values (EBVs) and Index values, is based on data supplied by members and/or third parties.

Whilst every effort is made to ensure the accuracy of the information reported through AWA, AWA officers and employees assume no responsibility for its content, use or interpretation. AWA disclaims all liability (including without limitation, liability in negligence) for all expenses, losses, damages and costs you may incur as a result of the use by you of the data on this AWA database and the information supplied by ABRI and AGBU being inaccurate or incomplete in any way for any reason.

Regarding EBVs and Index values, it is very important to appreciate, and you need to be aware that:

  • EBVs are derived using Wagyu Single Step BREEDPLAN technology developed independently by the Animal Genetics and Breeding Unit (AGBU), using the information contained within the AWA database.
  • AGBU is a joint venture of NSW Department of Primary Industries and the University of New England, which receives funding for this purpose from Meat and Livestock Australia Limited.
  • AWA relies solely on advice provided by AGBU and ABRI in accepting Wagyu Single Step BREEDPLAN software.
  • EBVs published in Wagyu Single Step BREEDPLAN are estimates of genetic potential of individual animals and may not reflect the raw animal phenotype.
  • EBVs can only be directly compared to other EBVs calculated in the same monthly Wagyu Group BREEDPLAN analysis.

Regarding pedigree and DNA testing results submitted to the AWA, it is very important to appreciate, and you need to be aware that:

  • Pedigree and DNA data submitted and supplied to AWA may have errors in it which cannot be detected without further DNA testing.
  • Technology may have advanced since a particular test was undertaken so that previous inaccuracies which were not detectable are now able to be detected by current testing technology.
  • AWA estimates that less than 1% of the pedigree entries, ownership or breeding details in the AWA Herdbook may have errors or which may be misleading. For this reason, users ought to consider if they need to obtain independent testing of the relevant animal (if possible) to ensure that the data is accurate.

Regarding prefectural content, it is very important to appreciate, and you need to be aware that:

  • Prefectural content is based on the estimation of prefectural origin from Japanese breeding records of 201 foundation sires and 168 foundation dams.  As genotype-based parent verification is not used in Japan, and full Japanese registration certificates are not available for all foundation animals, exact prefectural composition for these sires and dams cannot be validated.
  • The calculation of prefectural content for Australian Herdbook animals relies on the accuracy of pedigree records and DNA samples provided by AWA members.
  • The reporting of prefectural content for animals within the AWA Herdbook relies on the calculation provided by ABRI.

If you consider that you do not understand or appreciate the nature and extent of the data provided on this website or the EBVs of a particular animal, then AWA strongly recommends that you seek independent expert advice.