Did you know that Australian Wagyu originated from Japan? Over 95% of Australian Wagyu cattle are crossbred with other breeds! However, they are all bred, fed, grown, and processed in Australia. Compared to Japanese Wagyu (100% full blood), the rich and buttery flavor of the Australian Wagyu stands out in many ways. The distinctive environment and climate difference between Japan and Australia play a role when it comes to its texture and size. Australian Wagyu is also met with a different feeding technique, where they are fed for 350-450 days, while Japanese Wagyu are fed for 600+ days. Because of the shorter feeding time, Australian Wagyu cattle are distinctly smaller than Japanese Wagyu cattle. Varying in levels of marbling, Australian Wagyu is graded differently (AUS-MEAT and Meat Standards Australia) scoring from a range of 0(low)-9(high), usually scoring from 4 to 6. As it shares many similarities with Japanese Wagyu, its high tenderness and marbling give it a slightly leaner, meatier taste.
To cook the perfect Australian Wagyu: We recommend preheating a pan, sear each side for 1.5-2 minutes, before moving it to medium heat to finish cooking.