Australian Wagyu Beef / Black Angus Beef
Australian Wagyu Beef
Australia hosts the largest population of Wagyu outside of Japan.
In addition to that, Australia also has the largest breed association outside of Japan (the Australian Wagyu Association).
A small number of cattle came into Australia in the latter half of the 1970s and 1980s. These cattle are as close to Japanese Wagyu as can be achieved outside of Japan. Australian herds are, therefore, a mix of purebred and crossbred animals.
The climate varies around the country and is different from the Japanese environment. There is plenty of open space, with conditions in the North hot and humid, providing tropical grasses for feeding. The southern climate is fresher, and the grass there is more traditional. Feed formulae vary from farm to farm, although the cattle do not graze as long as Japanese Wagyu. As a result, Australian Wagyu has a slightly different texture while still presenting a rich, buttery flavor profile.
Black Angus Beef
“Black Angus” is a cattle breed. There are several different breeds of cattle raised around the world. Some make better dairy cows, others make better beef cattle. Angus cattle are highly prized for beef production because they yield especially tender and flavorful meat due to a natural disposition to marbling.
Cattle breeds carry their fat in two ways: in a thick outer layer (not unlike ducks) or marbled (in tiny specks/strips) throughout their meat. Marbled beef is preferable to layered fat beef because marbled fat melts as it cooks, making the finished steak moist, flavorful, and tender.