Beef from Wagyu cattle is recognised as the most valuable of all breeds. Wagyus are recognised for their superior meat texture and flavour, much of which comes from the meats marbling (intramuscular fat). Wagyu cattle have the ability to marble on both pasture and grain. Wagyus are horned, lighter muscled than some traditional breeds and can be confused with the angus breed also being black in colour.

History

Wagyu cattle came to Australia from Japan, via the USA, in the early 1990’s. Since the initial arrival of those animals numbers have grown dramatically. There has been widespread use of Artificial Insemination and Embryo Transfer. Currently in Australia herds vary from 10-20 fullblood Wagyus through to herds of thousands of Wagyu-infused animals. Fullblood Wagyu are those animals whose pedigree can be traced - through DNA parent verification - to Wagyu animals originating from Japan.

Genetics

Currently there is strong global demand for Wagyu beef. Subsequently animals are rising in value. A DNA parent-verified and registered female is selling for $1500 at 12 months of age. A mature female and calf of unique bloodlines will sell for $6000. Males for breeding are selling from $2500 upwards. Semen from proven sires sell from $20-$50/straw. Embryos sell generally in the $350-$600 price range.

For producers wishing to breed seed-stock there is the option of a full herd recording system run by the Australian Wagyu Association. To be herd book registered animals must be DNA parent verified. This involves the collection of tail hair samples and submitting these to laboratory testing.

A Wagyu animal that is DNA parent verified does not necessarily mean that it superior to a Wagyu animal that is not. It simply means that prospective buyers are certain of an animal’s pedigree.

Marketing options

There is currently strong demand for both Wagyu beef and Wagyu feeder cattle. Wagyu X Angus steers are selling for up to $2.80/kg. Fullblood Wagyu steers are selling for $3-$5/kg liveweight with heifers selling for slightly less.

Some feedlots offer a feeding service, where the breeder retains ownership while cattle are in the feedlot. The animals are then slaughtered and the meat marketed on the owner’s behalf. Feeding costs for 450 days could be up to $1500 per head – depending on grain prices.

Wagyu animals require 300+ days in a feedlot to achieve the flavoursome, marbled meat that they are famous for.  Some animals are fed for as long as 550 days with the aim of achieving extreme marbling of the meat. This is very expensive, but high-quality, well- marbled Wagyu beef will command as much as $500/kg in Australia.

Getting started

Anyone considering breeding Wagyu cattle needs to have a high level of animal husbandry skills. Calves have low birth weights making calving easy yet they often require extra supervision following birth. Mature Wagyu cattle have high growth rates maximising returns, with females weighing up to 700kg and males 950kg. Most on average weigh 550kg and 750kg respectively.

Potential breeders of Wagyu cattle should begin by liaising with seed-stock producers and purchasers of feeder cattle. Most feedlots will have a preference on the genetics of the animals that they are buying. There is considerable difference in the size, milking ability and marbling of different sire lines available in Australia. There are limited genetics available outside of Japan. In Japan the animals have been declared a national treasure. Japan will not release semen or animals to outside countries.

Where to from here

If you are interested in Wagyu cattle click here for more information.