Australian Wagyu is from cows that have been brought to Australia from Japan and crossbred with another breed. Most Australian Wagyu still maintains approximately 90% Wagyu genetics and is considered Crossbred Wagyu and only 5% is considered full-blood Wagyu.
Wagyu beef tastes sublime: buttery, almost sweet, with delicate notes of umami, it is the pinnacle of fine dining. The taste of Wagyu is unparalleled compared to standard beef (or any other meat!). It shines in a league of its own in the flavour department.