AUSTRALIAN WAGYU
Experience the premium quality of Australian Wagyu with its rich, buttery flavor, intricate marbling, and tender texture, renowned worldwide for excellence.
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What is Australian Wagyu?
Australian Wagyu comes from Japanese cattle breeds, raised in Australia under strict standards. Grazing on natural pastures, then grain-finished for enhanced marbling, it delivers Wagyu’s rich, buttery flavor. Free from antibiotics and hormones, it's a premium, sustainable beef.
Exceptional Flavor and Texture
The intricate marbling of this Wagyu delivers a rich, buttery flavor and a melt-in-your-mouth texture. Its complex taste sets it apart from other Wagyu, creating an unforgettable dining experience, loved by both home cooks and Michelin-starred chefs.
Genetics
Australian Wagyu often retains 100% Full Blood genetics traceable back to Japan, ensuring purity in taste and marbling. American Wagyu, on the other hand, is typically crossbred, often with Angus, creating a "beefier" flavor profile, while Japanese Wagyu is known for the highest marbling due to pure genetic lines and extended feeding periods.
Grading System Comparison
Australian Wagyu, graded by the AUS-MEAT system, aligns closely with the Japanese BMS scale but caters to local standards. Australian Wagyu consistently scores between 7-9, reflecting its top-tier quality.
Whether you’re new or a Crowd Cow regular, you’ve likely heard us mention "well-marbled" meat. But what is marbling, and why does it matter? Let’s explore how those fat streaks enhance flavor, tenderness, and quality.
Curious about Fullblood vs. Purebred Wagyu? Fullbloods are 100% traceable to Japan, while Purebreds have over 93.75% Wagyu genetics. Here's why it matters.
We're expanding into more varieties of Wagyu—from Japan's A5 to U.S.-raised Fullblood and Wagyu-Angus crossbreeds—each shaped by genetics, diet, and care. Explore Wagyu with us!
