Most people think of Japan when they hear “wagyu beef,” but do you know there are different types of Wagyu worldwide? They’re not all the same. In this guide, I’ll focus on Australian Wagyu – what it is, its history, how it tastes, and where to find it. I’ll also compare it to other types of wagyu, like those from America and Japan, to show how they differ.
What is Australian Wagyu?
“Wagyu” means ‘Japanese cow’; however, “Australian Wagyu” refers to Japanese wagyu cattle born, raised, and processed in Australia according to the strict standards set by the Australian Wagyu Association. Highly graded Australian Wagyu beef, a product of Japanese genetics and Australian farming practices, is a premium beef highly prized for its marbling, tenderness, and rich flavor. It’s widely considered one of the best types of Wagyu produced outside Japan.
There are a few Australian Wagyu types, and each differs in the percentage of wagyu genetics, breeding, feeding, and farming. Below are the most common types of Australian wagyu:
- Fullblood Australian Wagyu: These cattle have 100% Japanese Wagyu genetics.
- Purebred: These cattle have at least 93.75% Japanese Wagyu genetics.
- F1: A 50/50 crossbreed between Japanese Wagyu and another cattle breed.
What is the History of Australian Wagyu?
The story of Wagyu in Australia began in the early 1990s, thanks to a trade agreement between Japan and Australia that allowed entrepreneurs to introduce full-blood Wagyu genetics to Australia. The first fullblood Wagyu animal arrived in Australia in 1990. Since then, the country has seen an increase in the importation of these cattle, boosting the diversity of its herds.
Over the years, the Australian Wagyu industry has grown immensely, and now Australia has one of the largest Wagyu populations outside of Japan. Check out the Australian Wagyu Association’s official website for more details on this history and the latest news.
What Does Australian Wagyu Beef Taste Like?
Australian Wagyu beef has a rich, slightly buttery taste and a melt-in-your-mouth texture when cooked properly. The flavor and overall quality can vary depending on whether it’s full-blood or crossbred and its grade. While it’s fattier and has more marbling than most beef types, it doesn’t quite reach the A5 Japanese Wagyu beef levels. Please remember that Australia uses a different grading system for its Wagyu beef compared to the systems in America and Japan.
Where To Buy Authentic Australian Wagyu Beef?
The best way to buy authentic Australian Wagyu beef is through an online store, where you can verify the seller’s credibility by checking customer reviews. Here are some verified vendors worth considering:
- Grand Western Steaks
- The Wagyu Shop
- Holy Grail Steak Co.
- Crowd Cow
- The Meatery
When buying Australian Wagyu beef or other expensive beef, it’s important to be careful. Always verify the source of the beef and purchase only from reputable vendors. Authentic Australian Wagyu is very expensive, so it’s a common target for scams, with some vendors selling fake products at high prices. Be extra careful at restaurants, steakhouses, and local butcher shops. These places might take advantage of customers who are unfamiliar with what an authentic Wagyu should look like.
American vs. Australian Wagyu
American and Australian Wagyu come from Japanese cattle but differ in how they’re bred, fed, and graded. Both countries have two main types of Wagyu: fullblood and crossbred. Fullblood Wagyu cattle are 100% Japanese cattle, while crossbreed Wagyu mixes Japanese cattle with local breeds. Feeding practices also vary, with differences in feed type and how long the cattle are fed.
Australian Wagyu is more similar to Japanese Wagyu, especially in marbling and flavor, because it has a higher proportion of fullblood cattle. On the other hand, American Wagyu often involves a 50% cross with Angus, which means it has more non-Wagyu genetics. While there are farms in the U.S. that raise 100% full-blood Wagyu, most American Wagyu is crossbred.
This genetic difference means American Wagyu generally has less marbling and a chewier texture than Australian Wagyu. It’s a great choice if you prefer a more traditional steak with less fat and a more beefy flavor. On the other hand, the high marbling in Australian Wagyu produces a rich, buttery taste, but its higher fat content might be too much for some tastes or not ideal for everyday eating.
Fullblood Australian Wagyu vs. Japanese Wagyu
Fullblood Australian Wagyu has the same genetics as Japanese Wagyu but differs in breeding and feeding. Japanese breeders have a longer history and stricter breeding processes, resulting in more intense beef marbling and melt-in-your-mouth texture than Australian Wagyu. On the other hand, Australian Wagyu still has impressive marbling, though it doesn’t quite reach the extreme levels of the best Japanese Wagyu. The taste also sets them apart. The breeding rules in Australia are less restrictive, which explains the differences in taste and texture.
There’s also Australian Wagyu, which isn’t 100% fullblood and mixes Japanese genetics with local breeds. Crossbreed Australian Wagyu is still high-quality beef but doesn’t have the same marbling or tenderness as fullblood Japanese Wagyu. However, it has a stronger beef flavor and is more budget-friendly.
The Bottom Line
Australian Wagyu beef is top-notch. It comes from one of the most successful Wagyu breeding programs outside Japan, offering superb marbling, tenderness, and a rich flavor. While similar to Japanese Wagyu, Australian Wagyu has a slightly less buttery taste and a less tender texture. On the other hand, Australian Wagyu is more affordable than Japanese Wagyu. If you’re a fan of richly marbled beef, you’ll likely enjoy Australian Wagyu.