What are the differences between Australian and Japanese Wagyu?

Have you ever wondered the difference between Australian and Japanese Wagyu? If you do, allow us to break it down. The most noticeable factor everyone can spot without paying attention to the details is its taste and texture. Japanese Wagyu tend to have a softer and melt-in-your-mouth sensation compared to Australian Wagyu due to its high level of marbling and more even & consistent distribution of the fat (marbling) throughout the meat. Other important factors involved are the breed of cattle, the way the cattle is raised and the grading system.

The breed of cattle

Japanese Wagyu is produced from four specific breeds of cattle native to Japan: Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. Meanwhile, Australian Wagyu is produced from multiple cattle breeds, such as Angus, Hereford, and other European breeds that had crossbred with Japanese wagyu cattle.

The way the cattle is raised

Japanese Wagyu cattle are reared using strict guidelines and traditional techniques, prioritising the production of high-quality meat. In contrast, Australian Wagyu is raised using various methods, depending on the producer. Some Australian Wagyu producers may use techniques similar to those in Japan, whereas others might opt for more contemporary or intensive approaches.

The grading system

Japanese Wagyu is graded based on the quality of the meat, with the highest grade being A5. In contrast, Australian Wagyu is evaluated using a combination of factors, including the cattle's breed, diet, and meat quality, with the highest score being M9+.

As the only certified supplier of Kobe Wagyu in Victoria, we take great pride in our distinction. We are committed to treating our highly-graded Australian and Japanese Wagyu with the utmost care and respect. This is why we ensure that our chefs are highly experienced and well-trained in preparing, slicing, and cooking the Wagyu.