"Wagyu" literally translates to "Japanese Cow." Australian Wagyu is exactly what it sounds like...Japanese Wagyu born, raised, and processed in Australia. These cattle did not swim to Australia, however. In the early 1990's, some entrepreneurial figures were able to exploit a Japanese/United States reciprocal trade agreement in order to export (from the United States) fullblood Wagyu genetics into Australia, giving birth to Australian Wagyu as we know it today.
Japanese A5 Wagyu vs Australian Wagyu
Australian Wagyu as it exists today comes in 3 forms: F1 (cross-bred 50/50, similar to American Wagyu), Purebred (93.75% Wagyu genetics or higher) and Fullblood (100% traceable Wagyu genetics).
Australian Wagyu is characterized by a more balanced taste, texture, and beefiness than Japanese A5 Wagyu. In fact, many Customers prefer Australian Wagyu to Japanese A5 Wagyu due to it "eating more like a steak."
A hungry man can comfortably consume 8-14oz of Australian Wagyu. While Japanese A5 Wagyu contains an average of 3-4 times the amount of marbling (intramuscular fat) that an American Prime Angus steak does, Australian Wagyu has 2-3x the marbling, making it slightly less rich.
The flavor profile of Australian Wagyu is beefier, and less buttery than Japanese A5 Wagyu. It is an absolutely delightful, balanced experience that we encourage everyone to try.
