‘Wagyu’ is a literal translation meaning  ‘Japanese Beef’ (‘Wa’ meaning Japanese and ‘Gyu’ meaning Beef). It is a horned breed that can be black or red.

Originating in Asia, the breed started as a cross of British and European bloodstock. Used for their strength pulling ploughs for the cultivation of rice in the 1800s, Wagyu were not consumed in Japan at the time for cultural reasons. Later, eating Wagyu beef was declared acceptable by a military leader, to make soldiers stronger. When the soldiers returned from the war, they also brought back an appetite for beef. The nation was divided, until breeding for human consumption began.

The cattle were first exported from Japan to the United States in 1976: two Tottori Black Wagyu bulls and two Kumamoto Red Wagyu bulls.

Australia’s first Wagyu imports arrived in the early 1990s when Japanese exports expanded, albeit in small, carefully-managed groups due to Japan’s strict control over genetics. Australian cattle breeders, attracted by Wagyu’s quality and value, pioneered crossbreeding with Angus cattle to suit local conditions, eventually developing a distinct Australian Wagyu industry renowned worldwide for premium beef.

Today, Wagyu beef is a national treasure in Japan, as the demand for the highly marbled and quality flavoured beef continues to grow. The consistency and quality of taste and tenderness is due to the maintenance of the bloodlines and confirmed genetic markers for a quality product.

According to the Australia Wagyu Association Australia is the largest exporter of Wagyu beef in the world with an estimated value of boxed production for 2023 of AUD $2 billion. Approximately 80 percent of Australian Wagyu beef is exported to more than 40 countries.