Wagyu is the world famous Japanese Beef breed. The first Wagyu genetics came to Australia in 1990. Since then the Wagyu breed has become increasingly popular with Australian beef producers. The meat from Wagyu cattle is typically highly marbled, full flavoured with relatively low levels of saturated fats and cholesterol compared with other beef breeds. The unique flavour and marbling of Wagyu beef is the attribute which has led to its widely acclaimed status as 'the best beef in the world'.
The Wagyu beef Margaret River Premium Meat Exports processes and markets is grown specifically for the company. Through its alliance with Semini Custom Feeds, MRPME controls the science of feeding and growing of Wagyu cattle, by feeding a specially formulated, HGP free, grain ration for 350 to 400 days. We match production and processing with customer requirements to ensure a consistent supply of fresh product. Every Wagyu beef carcase undergoes a chiller assessment process. This determines the level of marbling, known as marble score, the meat colour, fat colour, and eye muscle area. This assessment is carried out by an Ausmeat certified grader. Ausmeat is the body responsible for setting and maintaining the standards of the chiller assessment program for the Australian meat industry.