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Quality produce

Samurai Wagyu

Wagyu Beef is like no other beef you have experienced before it is a rich and luxurious product and requires different cooking and handling to make the most of this amazing product. We are the major user and supplier of Wagyu beef in the South Australian market and offer beef that gives the full range of Wagyu experiences. This beef is marketed under the Samurai Wagyu name - representing specially selected Wagyu from some of Australia's leading Wagyu growers

What is Wagyu beef?

Wagyu (pronounced ‘wag-you’) is a breed of cattle native to Japan and is considered one of Japan’s national treasures. The Japanese word Wagyu can be translated to mean Japanese beef - as “wa” means Japanese and “gyu” means beef.

Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with monounsaturated fat. This marbling gives the beef its “melt in the mouth” moisture and tenderness. When cooked, the marbling dissolves and gives the meat its tenderness and flavour.

How is Wagyu beef different to beef regularly consumed in Australia?

The quality and flavour of Wagyu meat is different from other types of beef commonly eaten in Australia. Some may describe the beef as a smooth caramel / buttery flavour that is intensely sweet and delicate.

This tenderness and flavour results in Wagyu beef being labelled a premium quality grade. Prior to Wagyu entering the Australian market, the Australian marbling grading system was 0 to 6, with the best of the Australian breeds including Angus, averaging about 3. Since the introduction of Wagyu into Australia, the Australian grading system has been increased to 9 different grades. Meat "marketers" selling scores above 9 have made up these grades themselves as the independently assessed scores in Australia end at 9

What is marbling? Is this unhealthy?

While recent public campaigns have educated the Australian public that fat in beef is unhealthy, the marbling in Wagyu beef has a different story altogether.

The heavy marbling in Wagyu beef, which is described as ‘an intra-muscular deposit of energy in a lace-like lattice’, has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body.

The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef. The monounsaturated fatty acids have a very low melting point (less than 7 degrees Celsius), which means that the beef literally "melts in your mouth".

Subsequently Wagyu beef is lean and healthy, without compromising taste.

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