Australian Wagyu Beef vs. Japanese Wagyu: Know the Difference in Flavor, Quality, and Grading

Contrary to popular belief, not all wagyu is created equal. In fact, there are several different types of wagyu, each with its own strengths and weaknesses, especially when it comes down to Australian Wagyu Beef vs. Japanese Wagyu.

To call yourself a true meat connoisseur, you must know the difference between these two very different types of wagyu beef.

Australian Wagyu Beef vs. Japanese Wagyu Beef: What's the Difference?

For those of us who love great meat, it's sometimes tough to know what to buy. Take wagyu, for example. Wagyu is a Japanese breed of beef raised to a high standard of quality. But there is also Australian Wagyu beef, which is also a high-quality beef.

Japanese Wagyu Beef

Japanese Wagyu is a very high-quality and well-respected breed of beef renowned for its amazing flavor and tenderness. These cattle are raised with the utmost care, allowed to roam their pastures, and fed with a particular diet depending on the farm they are raised on. The end goal is a completely natural beef that is raised without the use of steroids, drugs, or hormones. This makes them an absolute delicacy and earns them quite the luxury price tag.

Japanese Wagyu is characterized by a rich, intense flavor that has been described as being of a more beefy and earthy flavor. It's also extremely tender, which makes it a dream to eat.

Australian Wagyu Beef

Australian Wagyu is a breed of beef that has been developed for the Australian market. They are genetically linked to the Japanese Wagyu breed, but are raised in Australia, where they are fed a diet of grain and hay. The beef from these cattle is leaner than their Japanese counterparts but still is considered extremely flavorful due to its marbling.

The first Wagyu genetics arrived in Australia around 1990 as frozen genetic samples. It wasn't until 1997 when the first full-blood Japanese cattle were brought to the country. Now, Australia is known as one of the world's premier Wagyu breeders.

Australian Wagyu beef is characterized by a mild flavor and tender texture. The high marbling of the beef makes it look very appealing, but the leaner texture makes it a great choice for grilled meat.

Is There a Difference in Grading Australian Wagyu Beef vs. Japanese Wagyu?

There are two different grading systems in place for Australian Wagyu beef vs. Japanese Wagyu. In Australia, two official meat grading systems are used to rate the overall quality of meat. Both the Ausmeat and MSA (Meat Standards Australia) use a marble scoring system that rates the mean from 0-9, based on the beef's marbling.

Marbling is a measure of the amount of fat that is present in the beef. The higher the marbling, the more tender the beef. The highest grade is a 9.

Japanese Wagyu, on the other hand, is graded on a different scale, with marbling ranked from 1 to 12. However, it's also given a letter grade, which referenced the overall ratio of the meat to total carcass weight – otherwise known as the yield. The higher the yield, the higher the grade (A, B, or C – with C being the lowest).

What is the Difference Between Full-Blood and Purebred Wagyu?

One important factor that goes into the quality and grading of Wagyu is whether the beef is from a full-blood or purebred Wagyu. While the two terms may seem similar at first, they are actually two different classifications of wagyu.

Full-blood wagyu is 100% traceable to Japanese herds with absolutely no evidence of crossbreeding. Cuts from full-blood wagyu are considered the highest quality wagyu cuts, with the most marbling and the best flavor.

Purebred wagyu is a mixed breed that is typically a combination of Japanese and Australian genetics. The result is beef with a blend of the best traits from each breed, making it a very high-quality cut of beef and is said to contain at minimum 93.75% pure Japanese Wagyu genetics. However, because it's not considered full-blood wagyu, you can often get purebred wagyu at a more affordable price.

Our Australian Wagyu comes from Jack’s Creek, a family owned and operated ranch in Australia run by the Warmoll family, who emigrated from Ireland in 1852.

When It Comes to Australian Wagyu Beef vs. Japanese Wagyu, Which is Better?

The final decision to buy Australian Wagyu beef vs. Japanese Wagyu is a matter of personal preference. Both are high-quality breeds of beef, and the choice comes down to what you value most.

If you are looking for a high-quality steak that will melt in your mouth, then you should definitely look into Japanese Wagyu beef. This is the highest quality beef you can buy, and it will not disappoint.

If you are looking for a cut of beef that is more affordable, high-quality and flavorful, Jack’s Creek Full Blood Australian Wagyu beef is a prime example of the phrase "a steak only tastes as good as it was raised."

In all honesty, you simply can't go wrong with either choice!

Australian Wagyu Beef vs. Japanese Wagyu: Pick Your Cut with Holy Grail Steak

If you want to experience the difference between Australian Wagyu beef vs. Japanese Wagyu beef, you have to eat the right cut of beef. That is exactly what the Holy Grail Steak Co. is all about – making it easier to get the best cuts of beef for your money.

The Holy Grail Steak Co. offers a wide variety of beef cuts that are all graded and ready to be shipped. You can choose from a variety of cuts from different breeds of Wagyu beef – Australian Wagyu, Japanese Wagyu, and even American Wagyu.

All of these cuts are hand-selected from the best farms and ranches in Australia, Japan, and the U.S., so they are incredibly tender and flavorful. With this, you can be sure that you are getting the best cuts of beef.

Ready to give Australian Wagyu a try, but aren't quite sure where to begin? Then why not give our Jack's Creek Australian Wagyu Tenderloin Tips a try!

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