Shop View All Products. Australian Wagyu. Premium Caviar. Exclusive Packages. New Arrivals. Experience The Craft. Japanese Wagyu Beef Grading. Australian Wagyu Grading. The Wagyu Shop Prefecture Collection. Premium Caviar Collection. Contact Us. Although we were confused and misguided when we started in the breed, we believe that more people lose out by choosing poor quality Highlands at their first purchase, than are disadvantaged by mixing up fullblood and purebred animals.
Highland cattle that descend only from ' full y imported blood lines ' and whose pedigrees can be traced back to the UK, Canadian or USA herdbooks ie countries that do not allow intentional grading-up from other breeds of cattle.
These fullblood animals can potentially be registered in the UK herdbook. Highland cattle, fourth generation or higher, who knowingly have another breed in their pedigrees somewhere.
Highland cattle who are first C-grade , second B-grade or third A-grade crosses, that have been bred up from another breed.
Descendents of the Highland cattle imported to Australia in the mid's. These animals were bred with for many generations but never had records kept and were not registered in any herd book. As noted in The History of Highland Cattle in Australia there were also a number of live animals and semen from numerous bulls brought into Australia, that were registered in other countries eg United Kingdom, Canada, and USA that did not allow intentional grading-up from other breeds.
The pedigrees of such animals do not knowingly have any other breeds anywhere in them and can be traced back to the original animals registered in their country of origin, and usually back to the original animals registered in Scotland over a century ago. These animals, from fully imported bloodlines, have been termed 'fullblood'. The Australian Highland Cattle Society, when first formed, decided that it would be quicker, and cheaper, for breeders to establish the breed in greater numbers by allowing animals to be bred-up from another cattle breed.
These traits perfectly compliment Wagyu, retaining the more recognizable features of Wagyu beef that consumers love. Another example is the crossbreeding of the Angus cow with a Wagyu bull. Angus cows are renowned for their easy breeding and maternal instincts, producing large offspring with greater feed efficiency.
That means more cash at the market and commanding an extra premium for the Wagyu characteristics, with a lower feed bill. Crossbreeding is not easy — it requires significant input and care over many years to produce a Purebred animal, which will never attain that magical Fullblood status. There are no guarantees as to which characteristic will pass from one generation to the next. While there is an increase in Wagyu genetics through each breeding, it does not prevent undesirable traits from other breeds.
A single case of illness or injury can put an end to that particular bloodline, meaning the farmer then has to start all over again. Not straightforward in an age where Fullblood Wagyu bulls are tough to find, and getting more challenging with every year that passes without Fullblood Japanese exports being available.
What are the things breeders look for in the most sought after Wagyu livestock? Fullblood Wagyu have a short, rich, shiny coat of black or red and deep in color.
Their horns tend to be a pale greyish color at the base, curving gently forward then moving into a dark black at the tips. Wagyu are incredibly fertile, maturing early and calving without problems due to calves generally having a lower birth weight than conventional cattle.
They also have a wonderfully gentle temperament, responding well to the highly specialized rearing methods used for Wagyu cattle. The Japanese Black has given rise to the Tajima bloodline, including Kobe — the most famous of Wagyu breeds. In terms of consumer tastes worldwide — aside from cost and availability — crossbreeding of animals provide a subtle difference in characteristics. Australian crossbred and Purebred Wagyu have a slightly different texture to Japanese Wagyu due to the different grazing environment and grasses but retain a rich buttery flavor.
American Wagyu herds tend to consist of animals crossbred with Angus cattle and therefore produce a larger carcass. Larger cuts better suit the U. Marbling also tends to be stronger, brought by Angus genetics. Angus crossbred animals do not, however, have the delicate intricacy or softness in the fats enjoyed by Fullblood Wagyu. These characteristics bring a different texture and mouthfeel compared to Japanese Wagyu.
It does not melt in the mouth in quite the same way, or have the same delicate texture. The mystery, ancient heritage, and exquisite qualities of the Japanese Wagyu will, however, always remain the pinnacle from which Purebreds will forever differ.
A-Five Meats are proud to purvey the finest Wagyu beef. Hand selected cuts are carefully selected and prepared, then shipped to you chilled.
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