Wagyu

Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.  Also known as "Kobe-Style Beef", the meat from Wagyu cattle is known worldwide for its marbling characteristics and increased eating quality through a naturally-enhanced flavor, tenderness and juiciness.

Because of the Wagyu cattle's genetic predisposition and special diet, wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Wagyu and Wagyu infused cattle are bred in Australia for many overseas markets. They number less than 100,000 of the 28.8 million head of cattle in Australia but due to the long fed nature of the Wagyu production system, their production has resulted in over 40% of feedlot space in any given 12 month period which for a single breed is quite significant. Wagyu cattle in Australia are fed on grain for the last 350 days of production.