Published on 14, Feb 2023

Australian Wagyu Finds Widespread Popularity in the United States

SAN DIEGO, California – Surveys have found both competitive advantages in cost and production and a clear flavor preference for Australian Wagyu steak over a steak of Japanese Wagyu beef.

Research conducted by modern butcher shop The Meatery showed that customers who have tried both Japanese and Australian Wagyu beef preferred the Australian Wagyu steak over the classic Japanese wagyu.

While Japanese A5 Wagyu offers an incredibly decadent experience, 80% of the popular butcher shop’s customers prefer the Australian Wagyu beef, showing an inclination for the “steakier” flavor of the Australian Wagyu while eschewing the intense flavor of Japanese Wagyu. While Australian Wagyu steak has three times the marbling of a USDA Prime steak, Australian Wagyu steak typically has a lower BMS (Beef Marble Score) than Japanese Wagyu. Markedly more savory, Australian Wagyu steak boasts a much more balanced, savory, and beefy flavor than Japanese Wagyu steak.

Differences from Classic Japanese Wagyu

As it is much more contemporary in flavor than what customers have come to expect from steak. The high marbling of Australian Wagyu boasts an impressive texture while not being as rich, sweet, or soft as Japanese Wagyu. 

Grading is extensive, as Wagyu carcasses with a yield of 72% or more are given a grade of “A”. Carcasses with a yield between 69-72% are given a grade of “B”, with anything below 69% receiving a “C” grade. Next Wagyu beef is given a numbered score from 1 to 5 assigned to the flavor/texture. Inferior firmness and texture are given a score of 1 with Wagyu offering excellent firmness/texture are given a score of 5. Together, these offer the true grade of the beef. 

Wagyu cattle raised in Australia is also provided different conditions and diets than Wagyu raised in Japan. Crossbred Australian Wagyu are fed for only 350 to 450 days rather than the 600 days that Japanese Wagyu cattle are provided. Australian Wagyu cattle are typically given a diet of grass with wheat and barley. As the countryside of Australia offers vast plains and open spaces, there’s much greater grazing potential for Australian Wagyu than its Japanese counterpart. 

Taste the Difference Yourself at The Meatery

All varieties of Wagyu are world-renowned for their distinct and impressive flavor. While there are key differences between Australian and Japanese Wagyu, one common quality is excellent standards as the quality and value of the product are assessed by the Kobe Beef Association. As a recent member, The Meatery is one of the very few providers in the US that are authorized to sell genuine Kobe Beef.

Whether you prefer the meaty savory flavors of Australian Wagyu beef or the rich sweetness of Japanese Wagyu beef, The Meatery offers the best quality products for the most reasonable prices to offer the best Wagyu beef in San Diego. 

To learn more, visit TheMeatery.com.