Australian Beef

Australian Wagyu originated in the 1990s when Japanese cattle were brought to Australia to breed with local cattle. Australian Wagyu is often more affordable than Japanese Wagyu, but still offers a high-quality beef with a rich flavor and buttery texture. The cattle are typically raised in a free-range environment and fed a diet of grass, hay, and grains to produce the marbling that is characteristic of Wagyu beef. One major difference between Australian and Japanese Wagyu is the grading system. While Japanese Wagyu is graded based on yield and quality, Australian Wagyu is typically graded based on marbling alone. Both Japanese and Australian Wagyu are highly prized for their unique characteristics and are considered to be some of the best beef in the world. At our butcher shop, we offer both Japanese and Australian Wagyu to provide our customers with a range of options for their culinary needs.