Why Breed Wagyu
As stated by the Australian Wagyu Society, Wagyu is a unique breed that has amongst its key attributes, other than the exquisite marbled beef quality, a high calving ease, excellent (docile) temperament, resilient in the feedlot and has a high (dressing percentage) carcass yield. Most important is the economic value derived from each animal, which is currently 100% more than pastoral cattle, sold at either the farm gate or as a long fed carcass. Wagyu breeding requires patience as it takes time to build up a viable herd and end markets, this then becomes your own economic moat.
About The Beef
“Tender, extremely juicy, rich textures with plenty of flavour, and pleasant lasting taste on the palate. Extraordinary beef.” Judges’ comments, Australian Wagyu Association – Branded Beef Competition.
Wagyu 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. Wagyu offers the finest quality of beef available in Australia. Highly prized for the exceptional meat quality, Wagyu genetics yield a beef higher in Omega-3 and Omega-6 fatty acids than typical beef.
For further information on Wagyu please click through to The Australian Wagyu Association.