What is Wagyu Beef?
Wagyu (pronounced wag-you’) is a breed of cattle native to Japan and is considered one of Japan’s national treasures. The Japanese word Wagyu can be translated to mean Japanese beef – as wa means Japanese and gyu means beef. Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its melt in the mouth moisture and tenderness. When cooked, the marbling dissolves and gives the meat its tenderness and flavour. The quality and flavour of Wagyu meat is different from other types of beef commonly eaten in Australia. Some may describe the beef as a smooth caramel / buttery flavour that is intensely sweet and delicate. This tenderness and flavour results in Wagyu beef being labelled a premium quality grade. Prior to Wagyu entering the Australian market, the Australian grading system was 0 to 6, with the best of the Australian breeds including Angus, averaging about 2. Since the introduction of Wa
