What is Wagyu Beef? WAGYU is a Japanese beef cattle breed derived from native Asian cattle. The name ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese, and ‘Gyu’ means cow or cattle.
What is Australian Wagyu Beef? Australia received its first Wagyu genetics, a Wagyu female, in 1990. Frozen semen and embryos have been available since 1991, and there have been further imports of live Purebreds. Now Australia is a major producer and exporter of Wagyu Beef outside of Japan.
How does Wagyu Taste? Wagyu Beef is tender, extremely juicy, rich textures with plenty of flavors, and pleasant lasting taste on the palate. Wagyu Beef is high in monounsaturated fats and with the ratio of monounsaturated to saturated fats of 2:1. Wagyu Beef also contains more conjugated linoleic acid (CLA) – Omega 6 per gram than any other foodstuff – 30 per cent more than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.
What is Marbling? Marbling is the visible form of intramuscular fat (IMF) which appears as fine flecks within the muscle. The presence of marbling has a very positive effect on the eating quality of beef in terms of tenderness, juiciness, and flavor. Marbling score is a component of the AUS-MEAT beef quality grading system, and refers to visible fat found between muscle fiber bundles and is assessed within the rib eye muscle. Marbling score is assessed visually by an AUS-MEAT qualified grader during the process of carcass grading using the scoring range 0 to 9 by using the digital camera technology developed at the Obihiro University, Hokkaido, Japan and used by AWA in its research.