Kobe Beef is Wagyu, but not all Wagyu Beefs are Kobe.
While Wagyu is very rich in fat content it is effectively rich in ‘oleic acids’ which is believed to be a healthy element.
The unique taste and softness of Wagyu beef makes for an unrivalled eating experience. That is why Wagyu beef is finding its way into the repertoires of Gastronomes, Gourmet cooks and fine restaurants.
WAGYU is a Japanese beef cattle breed. 'WAGYU' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow.
Our Wagyu Beef selection:
Australian Margaret River Wagyu – Pure Bred - 97% Wagyu genetics
Australian WX by Rangers Valley– Cross Bred – >50% Wagyu genetics
Very important to note that depending on cross breeding, growing methods and feeding programs Wagyu tastes and texture will vary.