Australian Wagyu

(Wa - Japan, Gyu - Cattle) Up until recently, the Wagyu Cattle Industry in Australia consisted of F1 and F2 cattle production for the Japanese and Asian Markets. An F1 is a first cross between a Wagyu Sire and a second breed of cattle, often Angus, though Holstein and Murray Grey are proving popular. An F2 is the progeny of a further cross of a Wagyu sire over an F1 female. In more recent times, the domestic Wagyu industry has begun to release highly sought after Fullblood (see below) Wagyu, giving exceptional marbling and flavour to rival the finest Wagyu available in Japan. Full Blood Wagyu is the preference for Vic's Premium Quality Meat.

Purebred / Fullblood

What's the Difference?
In Australia, we now have two distinctive different strains of Wagyu Cattle. These are Purebred and Fullblood and it is important that you know what the difference is.

Purebred - The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus. From this initial mating, called a first cross, the heifer is retained and mated back to a Fullblood or Purebred bull. The progeny of this second mating results in the F2. The progeny from the mating then produces the 3rd cross and so on until as many crosses have been made - often up to 7 or 8 with no further introduction of any other breed other than Wagyu.

Fullblood - This is the Japanese Black Wagyu that has not had any other breed crossed into their breeding. The Australian Wagyu Association defines Fullblood Wagyu as "The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals".


Wagyu Bloodlines

Fujiyoshi (Shimane) Line
Generally well-balanced cattle, this bloodline is associated with relatively good growth rates and meat quality. Shimane bulls tend to pass on a propensity for large body size, and as a result, often give large framed carcasses. However, the quality of marbling from this bloodline tends to be thicker than Tajima, (below), with a less refined flavour.

Tajiri (Tajima) Line
The Tajiri or Tajima Line has outstanding genetic excellence of meat and high marbling beef, but in combination with smaller frame and low growth rates. This line is famous for cattle with good temperament. This is the bloodline that many Australian producers have decided to focus on, and this is, in our opinion, the finest flavoured beef, with the most refined marbling. Japanese meat graders look for fine marbling for their highest accolades, and Tajima is the preferred breed for this. All of the Wagyu beef from Kobe is from Tajima bloodline.

Kedaka (Tottori) Line
The Kedaka line was formed in the Tottori Prefecture from descendants of the sire Kedaka. Typical characteristics of the line include good growth and larger frame.


What about the word 'Kobe' we hear about so often?
No doubt you have heard of Champagne, that famous wine region in France, and the celebratory beverage that is made there. What you may also be aware of too, is that to use the name Champagne, the wine must be made in that highly specified region.

Not so with beef. As a result, we hear the word Kobe used to describe all types of Wagyu. This is wrong. Kobe is a town within the Hyogo Prefecture, and is undeniably famous for its Wagyu beef. The bloodline is exclusively Tajima. However, only beef from the town Kobe should be called Kobe. Unfortunately, like Brie, Camembert and Cheddar in the cheese world, the name Kobe is not currently protected. Vic's Premium Quality Meat has decided intentionally to market our Wagyu beef as Wagyu - Japanese Cattle.


Our Range of Wagyu

Vic's Premium Quality Meat is able to offer a range of Wagyu depending on your requirements. We have all cuts of Wagyu available, and importantly we have a range of marble scores at different prices to suit varied restaurant budgets. We would particularly suggest that you consider the varied alternative cuts to the traditional loin, as the impressive marbling ensures a degree of melt-in-your-mouth tenderness and flavour not found in conventional alternative cuts.


How to Score Wagyu for Marble Score

Marble Score 4	Marble Score 5	Marble Score 6	Marble Score 7	Marble Score 8
Marble Score 9	Marble Score 10	Marble Score 11	Marble Score 12

Vic's Premium Quality Meat acknowledges and thanks AACo and Kobe Cuisine for their assistance in preparing the above information. The images are Copyright to AACo.

Brands Available

Security Foods Wagyu - Read more about Security Foods Wagyu beef on their website - click here.

Blackmore Full Blood Wagyu - Read more about Blackmore Wagyu beef on their website - click here.