Why Wagyu? 

• Wagyu steak is fatty or "marbled." It is the marbling that gives the steak its tender, juicy flavour. Although  highly marbled, the fat in a Wagyu steak is actually lower in saturated fat (the bad fat) and higher in unsaturated fat (the good fat).  In a nutshell, Wagyu have high marbling, softer fats, higher ratio of unsaturated fats and above all, flavour.

• Wagyu meat texture is fine.

• Wagyu carcases have high yield

• Wagyu are renowned for their outstanding ease of calving, especially when across other breeds.

• Wagyu are very fertile and at a young age.

• Wagyu adapt to a wide range of environments, from Tasmania to Northern Queensland.

• Wagyu are generally quiet and very responsive to quiet handling. 

What gives Wagyu a clear competitive advantage?

Wagyu has a huge advantage over other breeds, particularly in Japan because it is so well marbled.  In Australia, demand is growing exponentially – Wagyu is both “trendy” and unmistakably yields superior quality, tender meat.  Thus both full blood and Wagyu-infused beef are vastly superior to other brands.