Australian Wagyu Beef

Japanese Wagyu: Kobe Beef • Hokkaido Wagyu • Olive Wagyu • Miyazaki Wagyu
Australian Wagyu • Uruguay Wagyu • Jack's Creek

The land down under is proud of its reputation for sustainable food production with its clean and green agenda. The country has the largest Wagyu herd outside of Japan. Grill, sous vide, or braise the world’s luxury beef.

What Is Australian Wagyu Beef - The History

Japan closely guarded its finest treasure from the world until 1989, when Australia was able to have the first live import of a Wagyu heifer. This set the foundation for Australia to protect the genetic material of more than 200 distinct Wagyu bovines, creating the first international Wagyu herd.

The Australian Wagyu Association continues to focus on genetic improvement with genomic testing and performance recording of these natural wonders. More than 20 countries are now part of this association to benchmark genetic evaluations.

The entire process of raising Wagyu cattle takes more than 2.5 years. Calves spend the first 10 months of their lives feeding with their mothers and then 500 days being fed a strict Japanese diet of fresh grass, hay, grain and wheat.

Japanese Black and Red Wagyu (also known as Japanese Brown and Akaushi) are the two Wagyu breeds outside of Japan. An animal can only be registered as a Fullblood (Japanese Black or Red) Wagyu if all forebears originate from Japan and there is no evidence of outcrossing to other breeds. Red Wagyu (Akaushi) consist of Kochi and Kumamoto, which have been influenced by Korean and European breeds, particularly Simmental.

F1 Australian Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and an Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics. Taking advantage of their reputation and experience in the cattle industry, Jack's Creek introduces the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call X Wagyu.

Ranking of Australian Wagyu Beef

Oz provides a stellar alternative to Japanese Wagyu that scores an 8 or 9 on the Wagyu Marbling Scores. Given slight differences in genetics, Australian Wagyu beef mature faster than their Japanese counterparts. This increases the amount of marbling in the premium cuts and slightly alters the texture.

The Grand Western Steaks Australian Wagyu Difference

Grand Western Steaks is proud to offer several premium selections of Australian Wagyu. Upgrade your next BBQ or family gathering with flavorful beef that will melt on everyone’s tongue. Discover why Australia takes such care in its breeding that results in prime in-depth flavor and extraordinary marbling.

Experience Australian A5 Wagyu

Four distinct categories determine Wagyu beef quality: marbling, brightness of the beef, firmness and texture, fat quality. Wagyu is assigned a rating of 1-5 in each category.

• 5: Excellent
• 4: Good
• 3: Average
• 2: Below average
• 1: Poor

Discover Grand Western’s Australian grade A5 Wagyu steak. Less than one percent of Wagyu production can achieve this grade of impeccable marbling, color, firmness, tenderness and quality of fat.

It is our honor to bring premium quality and expert cuts to your table. Our butchers study the origins of the Wagyu cattle and determine if it exceeds the highest expectation of what the world’s luxury beef should taste like.

Impress loved ones with our multitude of premium selections for envy-inducing transformational Wagyu experiences. Taste the difference in our burgers, ground beef, tomahawks, and even filets with our exclusive Wagyu selections.

Make a statement during the holidays or any occasion with A5 Australian Wagyu beef. Our exclusive wet-aged and dry-aged cuts have certificates of authenticity to complement our stellar customer service and fast shipping. Place your order today!