Tender, extremely juicy, rich textures with plenty of flavour, and pleasant lasting taste on the palate. Extraordinary beef.” Judges’ comments, Australian Wagyu Association – Branded Beef Competition.
Wagyu is high in monounsaturated fats and with the ratio of monounsaturated to saturated fats of 2:1
Wagyu beef also contains more conjugated linoleic acid (CLA) – Omega 6 per gram than any other foodstuff – 30 per cent more than other beef breeds. CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.
Wagyu offers the finest quality of beef available in Australia. Highly prized for the exceptional meat quality,
Wagyu genetics yield a beef higher in Omega-3 and Omega-6 fatty acids than typical beef.