"Wagyu Beef has found its way into the repertoires of gourmet cooks and fine restaurants across Australia and the world. Described as buttery, silky, tender and juicy, the unique properties of Wagyu Beef remains unsurpassed in creating demand as a luxury product".

This year marked 30 years of Wagyu cattle in the Australian Beef industry.

In the period of the late 1980s through to the 1990s, a window of opportunity to secure Japanese Black – Wagyu genetics became available. In all, around 221 animals were shipped live to the US, along with genetics; with the majority arriving on Australian shores facilitated by our industry’s early pioneers.  Our rich history has established a world-class Wagyu herd. Starting from humble beginnings, Australia now has the largest herd of Wagyu cattle outside of Japan, where the breed originated. The Australian Wagyu breeding industry has very successfully used these genetics to improve the capability of the Australian Fullblood Wagyu cattle to perform in a wide variety of climatic conditions, producing larger carcasses and developing a worldwide recognition of exquisite eating quality which has attracted premium prices in certain markets.

The future of the Wagyu breed within Australia looks bright, as Australia is seen as world leader in Wagyu breeding and production. There appears to be optimism within the breed, with a full blood making $280 000 (what is believed to be a new record price) in the Elite Wagyu National Sale held on 10 May 2019.

Click here to view current Wagyu specials now available on the Butcher's Block. 

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