The Wagyu was the first introduced into Australia from Japan in 1991.
This breed of beef cattle is derived from Asian cattle; and with some British breed infusions in the 1800s, the breed developed into a variety of strains. Predominantly, Wagyu are black although they do have some red strains.
Wagyu are noted for their marbling and have a significantly higher proportion of intramuscular fat characteristics then other cattle breeds with the same marbling score.
For the Wagyu, marbling starts at 12 months and is maximised by 24 months. In Australia, the Wagyu are used to cross with British breeds producing steers to fatten in feedlots for the Japanese quality market.
AUSTREX is proud to produce our own Wagyu cattle in Australia.