Discover our Wagyu
Indulge and delight in the ultimate taste sensation
Experience some of the finest meat in the world, this transcendently tender, umami-rich show stopper, is a truly unique experience best savoured and shared with great friends and an even better bottle of wine.
What is Wagyu?
Wagyu are a breed of cattle that originate from Japan. The literal translation of Wagyu is Japanese Cow – ‘Wa’ means Japanese and ‘gyu’ means cow. It is a breed best know for its intense fine marbling running throughout the meat, resulting in the ultimate taste sensation.
Many different names are used for Wagyu beef, which can be confusing. Wagyu meat produced in Japan is often named by the prefecture where the cattle are raised, grown and finished, such as Kobe, Matsusaka, Ohmi, Bungo and Miyasaki. Despite the prefecture naming, all meat sold using these names will be 100% Wagyu beef, meaning there is no influence of any other breeds at any point throughout the animal’s ancestry.
Outside of Japan, Wagyu branded meat can be misleading. It is often 50% Wagyu, otherwise known as F1 or half blood. This is created by the use of a Wagyu bull across another breed of cattle, predominantly dairy breeds. This enables larger scale, lower cost production and a greater level of consumer accessibility.
But, for the ultimate Wagyu experience, 100% Full-Blood Wagyu is the only way.
What is Full-Blood Wagyu & Why is it Important?
Here at Wyndford we specialise in Full-Blood Wagyu Beef, meaning both parents are 100% Wagyu and can be traced back to Japanese origin. All our cattle are registered with the Australian Wagyu Association, who conduct DNA parentage checks upon registration. This provides full genetic traceability and awards the prized Full-Blood Status.
Full-Blood Wagyu is superior in its eating qualities to all other breeds of cattle, including F1 Wagyu beef. The intramuscular fat breaks down when cooked to produce the most tender and flavoursome meat imaginable.
Producing 100% Full-Blood Wagyu beef is a much longer process than conventional beef production. A Wagyu animal can be finished anywhere between 27 and 40 months as the marbling only gets better with age.
The Health Benefits of Wagyu
Wagyu beef has some similar health benefits to conventional beef as it is rich in protein, iron, zinc and B vitamins. It is actually the highest source of vitamin B12 in the diet. The main visually apparent difference, is the amount of fat within the meat, otherwise known as marbling. This marbling not only contributes to the great texture and rich earthy taste, it also has huge health benefits.
The delicate fat is mostly monounsaturated which is classed as a healthy fat, that can lower your LDL level (Bad Cholesterol). The fat is also high in Omega 3, mainly found in fatty fish such as salmon, mackerel, anchovies etc and Omega 6. These fatty acids are good for the body and support normal vision, brain and heart function, they also lower blood pressure!
The Sharing Experience
Wagyu is all about the experience and should be enjoyed in good company. Due to the high levels of rich and intensely flavoured marbling, it is best for steaks to be cooked, rested, sliced and shared. Meaning one Wagyu steak is often a meal for two.
We also provide a range of traditional slow roasting joints with tremendous marbling, turning an ordinary roast into a full on dining experience to be shared amongst family and friends.