An animal can only be registered as a Fullblood (Japanese Black or Red) Wagyu if all forebears originate from Japan and there is no evidence of outcrossing to other breeds.
Registered Fullbloods require DNA parent verification to the sire and dam to ensure complete pedigree accuracy. A Fullblood herd consists of 100% DNA-verified Wagyu cattle.
Australian Wagyu
Full Blood Ribeye
Australian Wagyu
Full Blood NY
Black Label Australian Wagyu
With Wagyu Marbling Scores of 8 and 9 you’re entering rarefied realm of the billionaires of beef. There’s a whole new level of richness to these steaks, with softness approaching stick-of-butter levels. Succulent and juicy, that gorgeous web of creamy intramuscular fat – the marbling – which characterizes wagyu beef spreads more and more throughout the meat, giving it melt-in-your-mouth texture that you’ll never forget.
Black Label
Filet Mignon
Black Label
Denver Steak
New Australian Wagyu
Riddled with a good amount of creamy white fat marbling, Australian Wagyu beef delivers mouthwatering flavor, and a softer texture than you’ll ever experience from supermarket steaks, all thanks to the privileged flavor profile of Wagyu cattle genetics.
