AUSTRALIA SHOWS-OFF ITS WAGYU BEEF CREDENTIALS

Australia is known for many things, including tropical beaches, marine reserves, Aboriginal culture, koalas and kangaroos, rolling wine country, lush rainforests and several World-Cup winning cricket and rugby teams.

One thing I was not aware of is that Australia is the second largest Wagyu beef producer in the world, after Japan. And that it is the largest Wagyu exporter in the world, which equates to 67,000 tonnes or 85% of its 300,000 strong herd, which ends up overseas.

Where did I learn about this? It was at a special culinary masterclass at ‘34 Mayfair’ presented by Meat & Livestock Australia (MLA) under its Aussie Beef & Lamb brand. The rich flavours and versatility of Australian Wagyu took centre stage at a special culinary masterclass. The event brought together chefs, hospitality professionals and beef aficionados for a deep dive into what makes Australian Wagyu world-class.

Maybe because of its synonymy with luxury, desirability, indulgence and intense flavouring Wagyu Beef comes with more than a few misconceptions. Firstly, it is produced in numerous countries not just Japan, the most well-known is Australia, which is second only to Japan in production, offering everything from F1 crossbreeds to Fullblood Wagyu, all derived from 100% Japanese genetics.

Similarly, stories about Wagyu cows being given daily massages or being played Beethoven, Bach or Chopin, is all part of a colourful mythology that adds no doubt to its magic, rather than grounded in truth. However, it does reflect the craft, care and diligence in raising this special breed by generations of farmers certainly in the top three Wagyu producing countries of Japan, Australia and USA.  

Together with these characteristics and MLA’s highly scientific approach, Australian Wagyu Beef is a rising phenomenon which is witnessing significant growth. Our hosts guided us through an in-depth look at Australia’s top meat grading systems,  explaining how Australian Wagyu is defined and why it's a reliable and consistent supply source. The Meat Standards Australia (MSA) system ensures every cut is independently assessed for tenderness, juiciness and flavour. 

Guests were also treated to insights into Australia’s sustainability efforts, and Wagyu’s genetic lineage including its ties to the legendary Japanese sire Michifuku. Australia’s red meat industry is aiming for carbon neutrality by 2030 and has already slashed emissions by nearly 80% since 2005.

Master butcher Richard Sanders led a live butchery demonstration, showcasing the value and versatility of different Wagyu cuts: “It’s a butcher’s dream,” he said, praising its marbling, consistency, and flavour."

The culinary highlight was a tasting menu curated by chefs Dale Osborne and Ryan Whitlock of 34 Mayfair. Dishes ranged from 8-9 marbling score Rump Heart Carpaccio to a standout Slow Cooked Chuck Short Rib, praised for its tenderness and depth of flavour.

“This event connected the dots from farm to plate,” Sanders concluded. “Australian Wagyu is not only premium in quality — it delivers that quality every single time.”

(Image Credit: Fields of Growth Photography)