Wagyu cattle have until 1993 been native to Japan.
In 1993, Japanese farmers allowed a small number of breeders to be exported.
Awareness of the unique taste and tenderness began to spread, and Wagyu is now highly sought after by leading restaurants.
Contrary to normal beef where the fat is saturated (lots of cholesterol and bad for your heart) Wagyu cattle produce monounsaturated fats which are healthy for our body and reduce cholesterol levels in the arteries.
Wagyu beef is famous for its ability to marble these monounsaturated, giving it its recognized mouth-watering appearance, plus all the health benefits on top.
(Marbling is intro-muscular fat, and on well bred and well fed Wagyu cattle you see this marbling effect throughout all the muscles. We have added some images on the next page from our meat to demonstrate the marbling effect as the cattle grow.
Wagyu Beef is often referred to as Kobe Beef.
Wagyu beef is graded by its marbling and can vary from a marble score 4 to a high marble score of 12 (which has so far only been achieved in Japan.)
Our Australian Wicked Wagyu currently achieves grades up to 9.5.