UPDATE
TH E AUSTRALIAN
WAGYU
ISSUE 54
SEPT 2013
The Australian Wagyu Update is produced by the Australian Wagyu Association Ltd. on behalf of the membership
IN THIS ISSUE ■■ ■■ ■■
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New developments on way Wagyu featured at new retail outlet Truth in labelling and product representation Aus-Meat animal raising claims Wagyu targets genetic gain Wagyu gold glitters north and south European opportunities for Wagyu A Wagyu tale - the ultimate consumer guide Beijing looks for Australian Wagyu
DATES for THE DIARY ■■
12th Annual National Conference The Pier, Geelong Victoria. October 11-13, 2013. Registration forms on www.wagyu.org.au
RIDING WAVES OF SUCCESS Something for everyone in this year's conference program. October 11-13 Geelong, Victoria.
The 12th Annual National Conference features a wide range of personalities and topics that will entertain, challenge and educate. Included are: ■■ celebrity butchers with their own television series, ■■
The Pier, Geelong Victoria. STORY BY Geoff Phillips.
award winning food industry entrepreneurs with special value adding skills,
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an international beef industry analyst looking to the future,
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the head of the nation’s leading animal genetics research body providing challenges,
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leading producers from other breeds revealing their secrets,
TOP
FREE RETURN BUS TO CONFERENCE
4pm
Departs Melbourne Airport 4pm Friday October 11.
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a producer explaining how to value add to an Angus herd by using fullblood Wagyu bulls,
1pm
Departs Geelong 1pm Sunday October 13.
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an MSA expert explaining why marbling is critical to eating quality,
BOOK WITH BARB Phone 02 6773 3138
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an international genomics guru revealing the latest shortcuts in genetic discovery and there will be a strong presence from Japan,
the home of the breed, with one session devoted to discovering Japan’s successful breed improvement strategies. Plus there will be the usual important social activity with the first night cocktail party and the gala banquet the following night. Then there is the venue, The Pier, that sits majestically in Geelong’s Corio Bay with 360 degree water views from Rippleside to Point Wilson and the Geelong skyline. Western District fine wool was once loaded from The Pier for export. The renovated wool stores, now university campuses, restaurants and apartments are still landmarks on Geelong’s waterfront. Over 1000 hotel-motel rooms and serviced apartments are nearby, many within walking distance. Accommodation lists and registration wagyu.org.au forms available on: Avalon airport is 20 minutes from Geelong and Melbourne is 60 minutes away.
MAYDAN
feedlot
warwick Qld
custom feeding specialists Maydan Feedlot is a privately owned business specialising in tailor made rations to suit all markets. Our speciality is our expertise in long-term custom feeding of Wagyu cattle. Our major advantages are our perfect climate for long-term feeding and our close proximity to major abattoirs. We also offer livestock transport at competitive prices. l l
our results for themselves
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AUSTRALIAN WAGYU UPDATE
EU accredited Japanese Wagyu feeding regime specialists
Maydan Feedlot phone 07 4667 4785 (office) Geoff Willett (owner)
SEPTEMBER 2013
phone 07 4661 9600 0408 716 960 (mobile) fax 07 4661 9601 email geoff@maydan.com.au
ANNUAL NATIONAL CONFERENCE - HIGHLIGHTS NEWS
HERE ARE SOME OF THE HIGHLIGHTS!
NATIONAL CONFERENCE 11-13 OCTOBER 2013 HIGHLIGHTS DAY 1 - Friday 11 October
DAY ONE
DAY TWO
FRIDAY 11 OCTOBER
SATURDAY 12 OCTOBER
WELCOME COCKTAIL PARTY As Corio Bay sparkles under city lights, you can sample cuts of Wagyu beef prepared by award winning chefs who will discuss the many ways Wagyu can be prepared to delight the palate with matching wines and beers.
ANNUAL GENERAL MEETING The Australian Wagyu Association’s board and staff will be present to report on the association’s activities for the year and discuss strategies to take the Wagyu into the future.
6.00pm
SESSION 1 It all starts with good genetics and a plan
DAY 2 - Saturday 12 October
8.00am
Annual General Meeting
SESSION 1 Australian Wagyu ready to expand into international markets. Sarah Sivyer, Senior Analyst, Rabobank Wagyu genetic improvement to leapfrog other breeds. Rob Banks, Director, AGBU BREEDPLAN... does it work? Tom Gubbins, Joint CEO, Te Mania Angus
KEYNOTE SPEAKER
AUSTRALIAN WAGYU READY TO EXPAND INTO INTERNATIONAL MARKETS >
> Keynote
speaker Sarah Sivyer Senior Analyst, Rabobank
Sarah Sivyer, Senior Analyst, Rabobank
Changing dynamics in traditional export markets are presenting challenges and opportunities for Australian Wagyu beef exporters. While beef exports to the USA and Japan are flat, growing opportunities exist in China and the Middle East. Beef exports into China have jumped an extraordinary 2500% in 2012 to become Australia’s third largest beef buyer.
WAGYU GENETIC IMPROVEMENT TO LEAP FROG OTHER BREEDS > Rob
> Rob
Banks Director, AGBU
Banks, Director, AGBU
The association has been aggressive in adopting a genetic improvement program more advanced than in other breeds. This will help Wagyu catch up and pass other breeds in the race to identify breed improving genetics. This Wagyu genomics program is underway and involves DNA testing of pedigree verified carcases to identify superior genetics in animals at a younger age. Where other breeds are taking years to reach this point, Wagyu has used the latest technology to short circuit the system. Rob Banks (Director, AGBU) will demonstrate to Wagyu breeders how the results from this innovative program can catapult the breed’s genetic improvement program forward. Continued on Page 4
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www.wagyu.org.au
Welcome Cocktail party
SESSION 2 Sick of pulling tail hairs? Mick Collings, Allflex & Graham Truscott, Executive Officer, AWA Breeding Wagyu weaners with a $300 premium. Lock Rogers, Guyra Australia's best burger is Wagyu. Daniel Wilson, Huxtaburger & Jerome Hoban, Gamekeepers
Lunch
SESSION 3 New MSA Standards embrace Wagyu quality. John Thompson, MSA Ask the butcher Anthony Puharich, CEO, Vic's Meat
SESSION 4 Genomics - Will these genetic markers simplify breed improvement? Stewart Bauck, Neogen-Ingenity USA Panel discussion
Black-tie Banquet
DAY 3 - Sunday 13 October
There's movement at the station (in Japan) Miho Kondo, Senior Manager Market Specialist (Japan), MLA Marbling plus growth... the Japanese solution Teruo Nomura & Takao Suzuki Breaking down a Wagyu forequarter Wagyu Q&A The whips are cracking Luke Fritsch, six times winner, Australian Whip Cracking championships
Lunch - taste the award winning beef
12.15pm
Conference ends
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NEWS ANNUAL NATIONAL CONFERENCE - HIGHLIGHTS
> Tom
Gubbins Joint CEO, Te Mania Angus
> Anthony
Puharich CEO, Vic's Meat
> Daniel
Wilson Huxtaburger
Highlights - AWA Conference 11-13 October BREEDPLAN...DOES IT WORK? > Tom
Gubbins, Joint CEO, Te Mania Angus
Ah yes, you say, that’s been done over and over again. Let’s take a closer look at what performance recording can do for the breed in general and for your herd in particular. We’ve invited Tom Gubbins, joint CEO of Te Mania Angus, one of Australia’s leading Angus breeders, to explain how BREEDPLAN has contributed to making Te Mania genetics a multi-million dollar business. “Profitability is a trait’ claims Gubbins. SESSION 2 Let’s get physical
SICK OF PULLING TAIL HAIRS? >
Mick Collings, Allflex & Graham Truscott, Executive Officer, AWA
Who isn’t sick of tedious tail hair pulling and the Wagyu breed has been involved in trialling a tagging and DNA sample collection system that does away with plastic bags, wet messy mildewy hair samples, and possible misidentifications. The trials have been completed and the results are fascinating. This session is for you if you want to spend less time (and less money) collecting DNA samples. Mick Collings from Allflex will announce the results of the trial and demonstrate this new timesaving procedure. AWA’s Executive Officer Graham Truscott will explain the implications for the Wagyu industry.
BREEDING WAGYU WEANERS WITH A $300 PREMIUM >
Lock Rogers, Guyra
Lock Rogers from Guyra, NSW, claims his entry into breeding first cross Wagyu
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AUSTRALIA’S BEST BURGER IS WAGYU Daniel Wilson, Huxtaburger & Jerome Hoban, Gamekeepers
A Wagyu burger from Daniel Wilson's high-end Huxtaburger outlets in Melbourne has been named the 2013 Burger Dish of the Year by the influential Food Service News publication. From a modest start in Collingwood in December 2011, the brand has expanded to the Melbourne CBD and plan to to jump their throughput to 5,000 burgers a week. And the best thing is that Wagyu is the only beef Huxtaburger uses. Daniel will explain his business strategy, reveal why he uses Wagyu exclusively, and whet our appetites for a lunch of his award winning product. He will share the presentation with Jerome Hoban of Gamekeepers, suppliers of the 7mm grind from full muscles that contribute to the eating quality of the burger. “The burger business is very important to us and the industry. The primals are easy to sell but we don’t get full payment for a carcase until we’ve sold 100% of it,” claims Jerome. Lunch features the award winning Wagyu Huxtaburgers (bite size) in addition to other delicacies from The Pier’s kitchen.
AUSTRALIAN WAGYU UPDATE
Guyra
Rogers
Continued from Page 3
weaners was ‘the best agribusiness decision I’ve ever made’ and that’s a big statement from a highly regarded seedstock producer in another breed. And he regularly jags a $300/head premium for his first cross Wagyu weaners compared to other breeds. But you have to line up things before you start. This session is a must for those with commercial herds looking to add more value to weaners.
>
> Lock
SEPTEMBER 2013
SESSION 3 Let’s talk about eating quality and brand protection
NEW MSA STANDARDS EMBRACE WAGYU QUALITY >
John Thompson, MSA
MSA grading has revolutionised eating quality in Australian beef and lamb. But up until now it struggled to recognise the effect Wagyu marbling can have on eating quality. But changes are on the way with the possibility of MSA finally introducing another level above and beyond the existing highest standards - and Wagyu fits right in to that new level. MSA’s John Thompson explains how it works, the benefits of marbling and the ramifications for Wagyu producers.
ASK THE BUTCHER Anthony Puharich, CEO, Vic's Meat Wagyu beef was the focus of a complete segment on Foxtel’s popular ‘Ask the Butcher’ program on Lifestyle Food in April. It featured butcher Anthony Purarich, CEO of his family’s Sydney based wholesale operation Vic’s Meats. >
His father Victor has been a butcher for more than 40 years and in 2009 they established the boutique up-market retail outlet Victor Churchill. In the Wagyu episode Anthony heads to Japan to the national Wagyu show and talks his way into Japan’s Wagyu processing rooms, an intriguing world he (and most people) have never seen before. Anthony will talk about his Wagyu experiences and the place of Wagyu in his business.
> Teruo
> Takao
Nomura
SESSION 4 The latest in genomics followed by Q&A
GENOMICS - WILL THESE GENETIC MARKERS SIMPLIFY BREED IMPROVEMENT? > Stewart
Bauck, Neogen-Ingenity USA
Stewart Bauck from Neogen-Ingenity USA works with AWA service provider University of Queensland to efficiently and quickly provide accurate genetic descriptions of Wagyu cattle. The progress in this area of genetic discovery has been revolutionary. Stewart will explain the latest developments which could dramatically change the way you performance record.
PANEL DISCUSSION including most speakers. We have assembled some of the top brains in the industry - have some hot questions ready to get those brains working. > Moderator - Graham Truscott THE AACO WAGYU BLACK-TIE BANQUET THE BEST FOOD - a memorable Wagyu meal created by Austrian born Norbert Bell, Executive Chef at The Pier. THE BEST DRINKS - selected to match the fine food. THE BEST COMPANY - the Wagyu community welcomes all to this special event. THE BRANDED BEEF COMPETITION - special awards announced. THE ANNUAL FLYING DOCTOR CHARITY AUCTION has raised more than $33,000 for the Royal Flying Doctor Service (RFDS). This year the RFDS Victorian CEO Scott Chapman will attend bringing along a full-sized model of the inside of a RFDS plane.
Suzuki
> Stewart
Bauck Neogen-Ingenity USA
DAY THREE What’s happening at the home of the breed? 8am to 8:30am tea and coffee available at The Pier. There will be no morning tea break to enable an early lunch and early departures.
head on feed. He produces Kita Satsuma branded beef as part of an alliance of five producers that share genetic and nutritional information. Around 5% of the group’s production goes to the local market and member owned restaurants, and 80% sells at the Tokyo market as Kita Satsuma beef.
THERE’S MOVEMENT AT THE STATION (IN JAPAN)
BREAKING DOWN A WAGYU FOREQUARTER
SUNDAY 13 OCTOBER
>
Miho Kondo, Senior Manager Market Specialist (Japan), MLA
What Japan is up to in the international Wagyu market is of critical importance to Australian producers. Miho Kondo, MLA’s Senior Manager Market Specialist (Japan) will reveal the Japanese producers’ latest initiatives and investments to encourage exports of Japanese Wagyu beef into international markets. Her observations from the recent MLA tour of Japanese Wagyu farms will also be explained.
MARBLING PLUS GROWTH...THE JAPANESE SOLUTION >
Teruo Nomura & Takao Suzuki
‘Curve bending’ genetics that produce marbling plus growth are hard to find in any breed but it is claimed Japan’s quarantined Wagyu herd has that ability. If that is true how have they achieved exceptional marbling with heavier carcases? This joint presentation by Japanese Wagyu producer Teruo Nomura and Australian based Takao Suzuki will describe the improvements in profit driving traits in Japan’s Wagyu herd and how breed improvement has been achieved. Mr Nomura is the founder and owner of Nomura Chikusan with 200 breeders and 1500
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
You will discover where the great cuts come from and why certain cuts are suited to different cooking methods.
WAGYU Q&A A chance for the audience to ask questions to a panel of conference speakers and the AWA Board committee chairs. > Moderator - Graham Truscott
THE WHIPS ARE CRACKING >
Luke Fritsch
17-year old Luke Fritsch from South Australia has won six Australian Whip Cracking Championships and a total of 26 Championships since 2009. He is calling in on his way home from a competition in Tasmania. You will be astound with his feats.
TASTE THE AWARD WINNING BEEF & LUNCH Exhibitors in the Branded Beef Competition will be invited to cook samples of their products. These will be available for tasting along with some delightful offering from The Pier’s kitchen.
CONFERENCE ENDS (12.15pm) Allowing attendees to saddle up and head home early. n
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AWA PRESIDENT'S REPORT
NUMBERS UP WAGYU BREED GROWING Dear Members, Welcome to another informative edition of the Wagyu Update. In the south of Australia the climatic conditions have turned to a positive which was a welcome relief. Unfortunately this is not the case for our members in the north of Australia and we hope there turn will come in the near future.
Numbers increasing Huge cattle numbers heading to the market for slaughter in the first half of the year certainly pushed prices down for the domestic cattle. Interestingly, there seemed little movement in price for the Wagyu cattle which is a good sign that the Wagyu market is still holding strong even under these tough conditions It was really pleasing to see a report in the last few weeks that our registrations have increased by 470% over the past decade which has overtaken many traditional breeds. This shows that there is an importance in registering animals to confirm the true value in the product. Also this increase in registration indicates that members are participating in BREEDPLAN to improve the performance
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their Wagyu cattle. The Wagyu breed is growing in number and members all the time. I welcome all new members to the association and should you need any information please contact our Executive Officer Graham Truscott.
Wagyu Collaborative Genetic Research Project The Wagyu Collaborative Genetics Research Project is progressing well, with a lot of time and effort being put in by quite a number of people and my thanks go to them. Milestone progress is provided in the EO’s report and we will deliver the latest project results at the conference.
> Scott
Hughes
President, AWA
12th Annual National Wagyu Conference at The Pier By now you will have received your invitation to the 12th Annual National Wagyu Conference at The Pier in Geelong. It is a great location and The Pier Conference Centre is one of the best venues we have visited. We have a great line up of informative speakers which will assist our industry to move forward. I look forward to seeing you all at our National Wagyu Conference in Geelong.
Scott Hughes
SMARTREC The new SMARTREC integrated tagging and registration system is looking good. This innovative animal registration system designed specifically for AWA will save members time and it will reduce contamination of DNA samples for our Wagyu cattle. It is a web based system which is easy to fill out for Allflex matching tag unit orders and subsequent tagged animal registration. I’m pleased to have submitted the inaugural tag order through the system which is currently being tested.
EDITOR Ron Fitzgerald email salisburywagyu1@bigpond.com phone 07 4692 7795
CONTRIBUTORS Scott Hughes, Graham Truscott, Geoff Phillips (AWA’s Marketing and Communications), Jon Condon and Caroline Pearce.
PUBLISHER The Australian Wagyu Association Graham Truscott - Executive Officer email office@wagyu.org.au phone 02 6773 3355 website www.wagyu.org.au
GRAPHIC DESIGN | ADVERTISING Heather Frazier - Squish Creative email heather@squishcreative.com phone 0432 949 764 © COPYRIGHT. The views expressed in the Australian Wagyu Update are not necessarily those of the
AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
Australian Wagyu Association (AWA). Reproduction in whole or part is strictly forbidden without the written permission of the AWA. Acceptance of an advertisement does not imply endorsement of any product or service by the magazine of the association, nor support any claims by the advertisers. Every endeavour is made to ensure information contained in this magazine is correct at time of going to print. The Australian Wagyu Update is printed on paper stock derived from sustainable forests that are managed to ensure their renewability and preserve natural eco-systems for generations to come. Please recycle it if you can. PRINTED BY Litho Art.
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EXECUTIVE OFFICER'S DESK
MILESTONES REACHED NEW DEVELOPMENTS ON WAY Dear Members As we move into the new Financial Year the work of last year has positioned the association and its members well and our 2013/14 Business Plan promises a range of new developments.
GENETIC IMPROVEMENT Free access to BREEDPLAN Data, data and yet more performance data is the key to increasing genetic gain and growing returns in the Wagyu industry. Whenever you register an animal include its performance data, such as birth weight, weaning (200-day) weight, 400 and 600day weights and carcase data through ultrasonic scanning. There is NO ADDITIONAL COST as you have already paid for BREEDPLAN enrolment in your annual full membership subscription and your performance data entry in your animal registration fees. Use your data to get your Estimated Breeding Values (EBVs) on your animals. For more information contact Christian Duff, AWA Technical Officer on 02 6773 2472 or email christian@sbts.une.edu.au
the Donor Company, as agreed. The balance of the milestone payments will be made in 2013/14.
MILESTONE 2 Genetics company and platform selected and pricing agreed. DUE: 3 February 2013 STATUS: COMPLETED ■■
AWA AI sires (and ET dams) HD genotyped and LD chip produced for Wagyu. DUE: 1 March 2013 STATUS: COMPLETED ■■
Selected GeneSeek Genetic Profiler LD 10K (now 20K) SNP for low density SNP profiling and included in UQAGL Services Agreement.
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132 high profile and high usage fullblood sires and some ET dams 800K SNP genotyped by Geneseek through the UQAGL Services Agreement. 32 of these had previously been 800K genotyped in 2011, with 100 being 800K genotyped through this project.
MILESTONE 1 STAGE ONE: MDC funding approved. DUE: 19 December 2012 STATUS: COMPLETED ■■
MLA MDC Donor Co. funding agreement signed 19 December 2012.
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AWA Milestone 1 – 10 and Milestone 14 participant payments totalling $90,250 and the first three Project Administration Fee progress payments totalling $9,204.39 have been paid to
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MILESTONE 5 Major producer cohorts, animal numbers and sire/dams identified and cohorts agreed for data collection. DUE: 30 January 2013 STATUS: COMPLETED ■■
Almost all known Wagyu feedlots and processors have agreed to assist in providing DNA samples and allowing camera imaging.
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Imaging schedules have been developed for future kills of between 1 and 3 months ahead listing date, location, processor, feedlot of origin, owner/breeder, camera operator, number of images expected, images transferred to ABRI, images transferred for analysis, analysis results returned, and data recorded on the ABRI database.
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A total of 2447 animal records with carcase images have been identified so far including those generously provided by AACo from their 2011 and 2012 imaging.
MILESTONE 6
MILESTONE 4 Digital camera operational in three key Wagyu processing abattoirs. DUE: 30 January 2013 STATUS: COMPLETED ■■
Camera in operation at Pakenham VIC, Casino NSW and Beef City QLD (AACo) processing abattoirs. An average of 100 fullblood carcase images per month are being taken by AWA at Pakenham and Casino. Our thanks go to Dom Bayard and Wayne Upton for their great work in starting at 4am in icy chillers.
AUSTRALIAN WAGYU UPDATE
Truscott
Executive Officer, AWA
MILESTONE 3
Wagyu Collaborative Genetic Research Project The mid-project report was provided to our co-funding partner Meat & Livestock Australia in June, advising:
University of Queensland Animal Genetics Laboratory (UQAGL) Service Agreement signed 22 May 2013.
> Graham
SEPTEMBER 2013
Discovery population cohort data collected and entered into AWA database. DUE: 31 March 2013 STATUS: COMPLETED ■■
Batches of images have been transferred to Japan for analysis. The image analysis service is being provided by Professor Keigo Kuchida at the Obihiro University of Agriculture and Veterinary Medicine, Hokkaido for 250JY per image. To make Australian more self-reliant in imaging operations, Professor Kuchida will deliver camera and analysis training on 13-15 August in
The Allflex integrated tagging unit including matching NLIS, eartag and Tissue Sampling Unit
the Discovery Population dataset to determine trait heritability’s and identify reasonable animal cohorts to be 20K SNP genotyped.
Armidale NSW. Takao Suzuki will then become our image analysis operator, providing much faster image analysis turn-around. ■■
In loading the records 17% were excluded due to insufficient data, but some may be recovered as the records are further investigated. Over 1000 carcase image records have been loaded to the ABRI database and additional records are being added as they are collected.
Mid-term report to AWA and MDC. DUE: 15 June 2013 STATUS: COMPLETED A WCGRP Budget and Actuals spreadsheet has been developed to track and report on financial projections and results.
TOTAL EXPENSE REIMBURSEMENT claimed for milestones 3 - 6 and 9 $51,299.36 BUDGETED EXPENSE REIMBURSEMENT for milestones 3 - 6 and 9 $71,750.00 BALANCE OF UNSPENT FUNDS for milestones 3 - 6 and 9 $20,450.64
MILESTONE 7 Discovery population genotyped. DUE: 1 May 2013 ■■
The Animal Genetics and Breeding Unit (AGBU) at UNE is currently analysing
In the paddock or yards at animal birth, weaning or another convenient time, apply the NLIS and eartag to the calf and use the TSU to take a tissue
MILESTONE 8
sample from the ear. TSU samples may
Discovery population EBVs produced from combined genotypes and phenotypes. DUE: 28 May 2013
month while additional tagging is done.
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be stored in a refrigerator for up to a ■■
In the office, visit the specialised AWA website and input your multiple sire and multiple dam mating groups (where a number of registered bulls have been run with a mob of registered cows). Pick from a drop-down list the tag used for a calf and input its sire and dam identifiers (or multiple sire and multiple dam mating group identifiers) and select the DNA test order required for parent verification and any genetic condition tests you need. Then send the TSU’s containing the DNA samples directly to the University of Queensland Animal Genetics Laboratory (UQ).
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AWA will receive your registration request and send and receive all DNA information to and from UQ on your behalf. We have all your registered animal det ails needed on file including their DNA case numbers so you don’t have to worry about those details anymore. If there are any problems with DNA testing UQ will contact you directly to resolve them. AWA will register your animals and invoice you for the DNA testing and registration fees.
To be delivered by AGBU as soon as the 20K genotypes are available.
SMARTREC
MILESTONE 6
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The Smart Recording System (SMARTREC) is nearing completion and will simplify greatly AWA’s animal registrations process. Members will be able to: ■■
Order an Allflex matching NLIS, eartag and Tissue Sampling Unit or TSU (with matching number and barcode on the DNA sample tube) through a specialised website showing all eartag size, colour and design options for approximately $9.20 per matched set (varies with eartag size) plus postage and handling. The tagging units will be supplied to members directly from Allflex and invoiced by AWA. A “bucket file” of the tag data including TSU barcodes will be loaded from Allflex to AWA. Studies show the time saved by taking DNA samples using the TSU more than cover the cost of the TSU compared to taking hair samples and provide greater accuracy with much lower risk of sample contamination.
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Continued on Page 10
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EXECUTIVE OFFICER'S DESK
Milestones reached new developments on way Continued from Page 9
So jobs done! All for: Allflex matching NLIS, eartag and Tissue Sampling Unit: approximately $9.20 (will vary depending on eartag size selected) plus postage and handling.
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Parent verification: $28.00 (not required for Commercial Registered slaughter animals which are not for breeding) Registration fees (including all BREEDPLAN fees) see table right.
Percentage Wagyu Content DNA test AWA is working with UQ to develop a DNA test to determine the content of Wagyu genetics in an animal from a hair, tissue or meat sample. Initial developments show strong promise and UQ is confident of the test being available in the near future.
No. REGISTRATIONS / YEAR
HERDBOOK REGISTER fullblood, purebred and composites (black x red)
CROSS-BRED BREEDERS F1, F2, F3 and commercial slaughter animals
First 100 registrations
$28.60
$22.00
101 - 200 registrations
$27.50
$20.90
201 - 300 registrations
$26.40
$19.80
301 - 400 registrations
$25.30
$18.70
401 - 500 registrations
$24.20
$17.60
500+ registrations
$23.10
$16.50
(ACGEA) to inspect and quality assure all breeding animals registered with AWA for export and issue export certificates.
European Union accreditation After 15 months of making application to the European Commission, the Australian Embassy in Brussels and the federal
Free bull transfers The board has removed all fees on bull transfers to encourage members to transfer all bulls sold to the buyer. This is a service to the buyer, enabling them to verify bull ownership when claiming its use as the sire in for animals bred and sold. AWA will make the bull buyers welcome in the Association and invite them to become members.
Use any Registered bull to sire progeny The board has completely freed up use of Wagyu genetics to maximise member opportunity to select and breed best genetics. Any Herdbook Registered fullblood or purebred bull may be used to register progeny, with DNA parent verification confirming usage.
MARKETING & COMMUNICATIONS
Department of Agriculture, Fisheries and Forestry, AWA has finally achieved accreditation as an official body within the European Commission and its herdbook of registered fullblood and purebred breeding animals has been fully accredited within the EU. This means that as AWA is on the commission’s approved body list, the cattle registered in the AWA herdbook and their progeny are treated as if they were registered in a herdbook in the EU and they have the legal right to be entered in the main section of the EU herdbook provided they comply with all EU legislation. In short, this accreditation facilitates the export of AWA Herdbook registered livestock, semen and embryos to EU countries.
Media coverage
Live Wagyu exports International demand for the live export of Wagyu breeding animals is increasing, including Herdbook and Cross-bred Registered Wagyu. Live exporters are sourcing all levels including fullblood, purebred, F1, F2 and F3. AWA has teamed up with the International Livestock Resources and Information Centre’s (ILRIC) Australian Cattle Genetics Export Agency
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Registration fees (including all BREEDPLAN fees)
The Communications & Marketing Officer Geoff Phillips has arranged wide media coverage of Wagyu with articles on increasing genetic gain to outpace other beef breeds, field days, burger award wins, opportunities for high-end Wagyu into Europe and parentage testing technical leadership. These have been circulated by Beef Central, Weekly Times, Stock & Land, Queensland Country Life, The Land and Seedstock Central, plus radio interviews.
AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
Website re-build and electronic newsletter A complete re-build of the AWA website is underway to redefine the AWA image consistent with elite Wagyu beef and establish the AWA website as “the go-to site for all things Wagyu”. Linked to the site will be a monthly electronic newsletter designed to reach a very broad audience with latest member and general Wagyu information. Please let us know if you have anyone you wish to receive the electronic newsletter who is not already a member.
2013 Wagyu National Conference 11-13 October This year’s National Wagyu Conference will be held on 11-13 October at The Pier, Geelong, VIC. All members plus your guests and the public are welcome. The AWA Annual General Meeting (AGM) will be held during the conference at 8am 12 October at The Pier, Geelong. Come along and hear how your association is increasing genetic gain and Wagyu demand, improving services and managing your resources in the Australian Wagyu industry.
2013/14 Membership subscriptions Members are reminded that annual membership subscriptions are now due for the 2013/14 financial year which runs from 1st July to 30th June. Kindly make all payments to: NATIONAL AUSTRALIA BANK Beardy Street, Armidale, NSW, Australia BSB number 082-407 Account number 636-587-230
Graha m Truscott
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NEWS IN THE KITCHEN
WAGYU FEATURED AT NEW RETAIL OUTLET Wagyu beef will feature in a new high-end Brisbane retail butchery which opened for business last month.
The new Cabassi & Co Artisan Butchers is located in a brand-new gourmet fresh food precinct at Brisbane’s inner western Indooroopilly Shopping Centre. The precinct is part of a $500 million expansion and redevelopment of the Indooroopilly centre into one of the largest shopping centres in Australia. The Indooroopilly venture is the second retail presence for the entrepreneurial butcher Peter Cabassi, who already operates a successful village-style retail shop, Kobe’s Gourmet Butchery, specialising in a wide variety of Wagyu beef products, in the inner Brisbane suburb of White’s Hill. Kobe was named retailer of the year in Queensland’s 2011 Red Meat Innovation Awards. Mr Cabassi claims there is now a clearer distinction emerging from everyday shoppers who often buy to a price, from those foodies at the top end of town, who are looking for something different. “In our case, we are targeting that growing group of consumers who are taking much more of an interest in their food and how they prepare it – a trend being driven to some extent by reality TV cooking shows like Masterchef,” he said.
RIGHT
Entrepreneurial butcher Peter Cabassi who has expanded with a dramatic new retail outlet in Brisbane’s Indooroopilly shopping centre.
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“It doesn’t necessarily mean expensive, but more clearly defined products that have provenance and a story behind them, that are skillfully prepared. It’s for people with a genuine interest in food, who want the opportunity for validation of the products they buy.” The new Cabassi outlet, estimated to be close to a million dollar fit-out, includes a number of unusual features – just one of which is a
AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
tasting area, doubling as a ‘butcher’s kitchen’ with seating for ten customers, who can order a simple ’sampler’ tasting plate, some tapas, or even a signature Wagyu steak. Each item in the ‘butcher’s kitchen’ will be cooked in front of the customer, with the opportunity to interact with the chef. Israeli-born chef Shalom Bitton, who has worked at the Gold Coast’s Moo Moo’s and El Questro in the Kimberleys, runs the ‘butcher’s kitchen’, preparing steaks, sampler tasting plates, making take home jus and stocks, and producing other value-added ready-to-heat items for takehome use. The new outlet is huge - twice the size of most shopping centre butcheries. A glass sided dryaging room includes a Himalayan rock salt brick wall to assist the dehydration process. Staffing includes seven butchers, including the manager, plus an experienced chef, counter-hand and an apprentice. The shop will highlight its connection with primary suppliers, including Cabassi & Co’s own fullblood and crossbred Wagyu. The long-established Cabassi Wagyu supply chain already has a strong reputation in the export and domestic wholesale market, servicing high-end resorts and restaurants in destinations like Las Vegas, Seattle, San Francisco, Singapore, Shanghai, Seoul, Fukuoka and Hong Kong. Cabassi’s original Kobe’s Gourmet butchery will continue to carry a broad range of Wagyu beef products ranging from higher and lower marbling score steak cuts to roasts, mince, burger patties, corned beef, and a wide-range of value-added and pre-prepared Wagyu items. n
macquarie downs Leyburn QueensLand 4365
a feedlot devoted to product excellence Specialist feeders of Wagyu cattle and providing a Custom Feeding Service Macquarie Wagyu are welcoming new clients. Fullblood cattle are given the option of housed pens.
covered pens
custom feeding service
product excellence
AUSTRALIAN WAGYU UPDATE
Anthony Winter tel 07 4695 5132 mobile 0400 337 472 anthony.winter@macquariewagyu.com
www.wagyu.org.au
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NEWS TRUTH IN LABELLING
TRUTH IN LABELLING AND PRODUCT REPRESENTATION What does the law say in regard to truth in labelling and what are the responsibilities of those making claims of Wagyu content in the Australian market? The Wagyu breed is enjoying strong consumer demand through its promise of elite beef eating quality in terms of tenderness, juiciness and flavour. Product is sold widely in Australia and overseas under the Wagyu “brand” or label, with consumers believing they are purchasing true Wagyu product with all its benefits. However, such products may range from fullblood, carrying 100 per cent Wagyu genetics through to cross-bred F1 with 50 per cent Wagyu genetic content or even less. This raises the question of truth in labelling and the need to protect both the consumer and the good reputation of the Wagyu name in the market. So what does the law say in regard to truth in labelling and what are the responsibilities of those making claims of Wagyu content in the Australian market? Recently the AWA Board attended a planning meeting at law firm K&L Gates. Lisa Egan, a Partner in the Intellectual Property team at K&L Gates, presented to the Board in relation to labelling, brand protection and product representation issues. As an industry body, the Association needs to consider how the Wagyu “brand” is used to ensure protection against
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actions from the Australian Competition and Consumer Commission and against civil actions from consumers and competitors. It must also demonstrate to members that the AWA is taking proactive steps to protect its market and the connotation of premium quality that can be attached to “Wagyu”.
COMPETITION AND CONSUMER LAW The Competition and Consumer Act 2010 (Cth) (which supersedes the Trade Practices Act) is the national law governing
of its objectives is ensuring compliance with the ACL. The ACCC's compliance and enforcement policy suggests that the ACCC has a current focus on credence claims within the food industry, as these claims have the potential to have a significant impact on consumers. In particular, the ACCC has recently closely scrutinised and taken action in relation to claims that food is organic, GM-free or free range. The Australian Consumer Law, prohibits: ■■
misleading and deceptive conduct;
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false and misleading representations as to the quality, value, grade, composition or history about goods; and
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misleading conduct as to the nature of goods.
fair trading and consumer protection which provides the legal framework in this area. Its policy objectives are to enhance the welfare of Australians through the promotion of competition and fair trading and provision of consumer protection. It applies to consumers, businesses and persons. Consumer protection is achieved through the Australian Consumer Law (ACL), which is Schedule 2 to the Competition and Consumer Act 2010 (Cth). The Australian Competition and Consumer Commission (ACCC) is the national regulator and the peak consumer protection and competition agency. One
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MISLEADING AND DECEPTIVE CONDUCT (s 18 (1) ACL) states that a person must not, in trade or commerce, engage in conduct that is misleading or deceptive or is likely to mislead or deceive. In considering whether conduct is misleading or deceptive, a Court will consider who the relevant consumer is and what overall impression is created by the conduct. The intention of the individual or organisation
TRUTH IN LABELLING NEWS
engaging in the conduct is irrelevant for the purposes of deciding whether the conduct is misleading or deceptive, however intention may influence the ultimate remedies awarded by the court. Misleading or deceptive conduct may include: ■■
lying to consumers
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creating a false impression
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leaving out (or hiding) important information
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not correcting a misunderstanding
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making false or inaccurate claims.
FALSE OR MISLEADING REPRESENTATIONS ABOUT GOODS (s 29 (1)(a) ACL) requires that a person must not, in trade or commerce, in connection with the supply or possible supply of goods or services or in connection with the promotion by any means of the supply or use of goods or services: make a false or misleading representation that goods are of a particular standard, quality, value, grade, composition, style or model or have had a particular history or particular previous use.
MISLEADING CONDUCT AS TO THE NATURE OF GOODS (S 33 ACL) requires
Product is sold widely in Australia and overseas under the Wagyu “brand” or label, with consumers believing they are purchasing true Wagyu product with all its benefits. However, such products may range from fullblood, carrying 100% Wagyu genetics through to cross-bred F1 with 50% Wagyu genetic content or even less.
that a person must not, in trade or commerce, engage in conduct that is liable to mislead the public as to the nature, the manufacturing process, the characteristics, the suitability for their purposes or the quantity of any goods. These laws are strongly enforced with both civil and criminal actions available. Under the legislation, Courts may impose civil pecuniary penalties of up to $1.1 million for body corporates and $220,000 for individuals for breaches of the ACL. Civil pecuniary penalties are a recent addition and are only available for conduct occurring after 15 April 2010. There are a number of other enforcement methods available. The ACCC may issue infringement notices (with fines attached) or require that a party give an undertaking to the ACCC that it will not engage in the contravening conduct again. In addition, the Court may make declarations that the conduct contravenes the ACL and can make orders requiring a party to: ■■
pay damages;
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refrain from certain conduct (injunctions);
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publish corrective advertising;
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provide an undertaking that they will not engage in certain conduct again; and
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implement a compliance program.
Continued on Page 16
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NEWS TRUTH IN LABELLING
Truth in labelling and product representation Continued from Page 15
Criminal actions may also be brought where this is deemed appropriate. In addition to contraventions of the ACL, inappropriate use of the Wagyu brand name may also found a cause of action in the common law tort of “passing off”. The tort of “passing off” is concerned with the misappropriation by deception of a trader’s reputation or goodwill. In this case a legal action would be brought by the damaged party rather than the ACCC. The underlying rationale of an action of passing of is to prevent commercial dishonesty. To prove an action for passing off, it is necessary to show the subsistence of reputation or goodwill on the part of the applicant, deceptive conduct on the part of the respondent and the existence or threat of damage to the applicant as a result of that conduct. For example, a company or individual (A) may engage in passing off if it: ■■
represents that A’s goods are those manufactured or sold by another company or individual (B)
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represents that A’s goods share some important quality with those of B
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represents that there is some business connection between A and B
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represents that B approves of A’s goods.
RELEVANT CASES In recent years, the ACCC has litigated a number of cases concerning breaches of the ACL (and equivalent provisions in the former Trade Practices Act 1974 (Cth)) in the food industry.
ACCC v Turi Foods Pty Ltd (No 2) [2012] FCA 19 In this case the ACCC instituted proceedings for misleading and deceptive conduct in relation to promotion and supply of chicken products, alleging that the defendants had engaged in false or misleading representations and misleading and deceptive conduct in relation to the promotion and supply of chicken products.
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Proceedings were brought against: ■■
Baiaida Poultry Pty Ltd and Bartter Enterprises (Steggles)
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Turi Foods (La Ionica); and
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The Australian Chicken Meat Federation.
La Ionica consented to orders that it had engaged in false, misleading and deceptive conduct in breach of sections 18, 29(1) and 33 of the ACL, and orders requiring it to cease using certain promotional material and certain statements in its advertising, publish corrective advertising, establish and maintain a Trade Practices Compliance and Education/Training program and pay a pecuniary penalty of $100,000.
ACCC v Nudie Foods [2008] FCA 943 Federal Court proceedings were brought by the ACCC alleging misleading and deceptive conduct by Nudie Foods Australia Pty Ltd in relation to the product names and packaging designs used by Nudie to market their fruit juices. One juice manufactured by Nudie was called "Rosie Ruby: Cranberry Cloudy Juice". The labels on Rosie Ruby juice had a prominent picture of a cranberry on a white background and stated “Nothing added, nothing gained (phew)” and “It’s what we don’t put in that you don’t put on”. In fact, the product contained only 20% cranberry juice and approximately 80% apple juice. The ACCC alleged that the representations conveyed the message that the juice consisted solely of cranberry juice and that the packaging and advertising was likely to mislead and deceive consumers. Similar allegations were made in respect of a "Rosie Blue", a cranberry and blueberry juice that consisted of cranberry juice (15%), blueberry juice (7%) and apple juice (78%). Nudie Foods consented to declarations that it had engaged in misleading and deceptive conduct and made false or misleading representations in breach of sections 52 and 55 of the Trade Practices Act 1974 (Cth) (now s 18(1) and s 33 of the ACL). Nudie Foods consented to orders that required it to publish corrective advertising on its website and to send a letter to all retailers regarding the conduct, establish a Trade Practices compliance
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program within 2 months and pay the ACCC's costs of the proceedings. The court also ordered injunctive relieve for a period of 3 years, restraining the way in which Nudie could label and market their juices.
ACCC v Pepe’s ducks (2012) Pepe’s Ducks was a leading supplier of duck meat products with 40% market share. Pepe's Ducks used the phrases “open range” and “grown nature’s way” in their advertising. The Court found the ducks were raised in barns and not allowed outside. Accordingly, Pepe's Ducks admitted that its use of the phrases "open range" and "grown nature's way" were false, misleading and deceptive in contravention of the ACL. Significant pecuniary penalties were agreed to by Pepe’s Ducks of payment of $375,000 plus $25,000 in costs. Other orders were made against the company restraining future advertising and requiring the implementation of a Trade Practices compliance program and corrective advertising. In a press release providing comment on the case, ACCC Commissioner, Sarah Court stated: “Consumers must be able to trust what is on the label is true and accurate. This penalty is a warning to businesses to make sure they are not misleading consumers into paying a premium for products that don’t match the claims made on the label.”
ACCC v Woolworths Ltd (No 1) [2002] FCA 1001 Woolworths advertised in four country newspapers beef products stating that all the cattle they used came from 150 local suppliers throughout North West NSW and New England and that the cattle were fed with grain, which was supplied by the local grain industry. Woolworths admitted to the Court that only 84% (by cost) of its cattle and 89% (of its suppliers) were from North West NSW and New England. In addition, the grain fed to the cattle was found not to always be sourced from the local grain industry. The ACCC commenced Federal Court proceedings and argued that the representations were misleading and deceptive (TPA s 52, now ACL s 18) and that Woolworths had engaged in false or
TRUTH IN LABELLING NEWS
misleading representations concerning the place of origin of the goods (s 53(eb) TPA, now s 29(l) ACL). Woolworths defended the allegations and argued the “dominant impression” of the advertisements was that it helped the local economy. The Court held that Woolworths had contravened sections 52 and s 53(eb) of the Trade Practices Act. It found that “All” means “all” and nothing less. As such, the claims were found to be misleading, as not “all” cattle was supplied from 150 local suppliers, and not "all" cattle were fed with grain supplied by the local grain industry. The Court made declarations in relation to breaches of the Trade Practice Act, along with orders for costs.
PERSONAL LIABILITY
defendant was an individual, employed
It is important to note that in addition to organisations being liable, individuals can also be liable for breaches of the ACL, either primarily, or due to their involvement in a breach by an organisation. A person is involved in a contravention of a provision in the ACL or in conduct that constitutes such a contravention if the person:
as a manager and responsible for the management of the business. On some occasions the company's supplies of its organic eggs ran out. In these situations the company falsely labelled over 2,000 boxes of eggs as "Certified organic by NASAA, Organic producer no. 3282". The conduct was deliberate, and was known
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has aided, abetted, counselled or procured the contravention; or
to the manager. Drew P/L cooperated
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has induced, whether by threats or promises or otherwise, the contravention; or
conduct were made against both the
has been in any way, directly or indirectly, knowingly concerned in, or party to, the contravention; or
was “knowingly concerned” in the breaches
has conspired with others to effect the contravention.
knew they were not organic. The court
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with ACCC and declarations of infringing company and the manager in his personal capacity, as the Court found the manager of the Trade Practices Act as he had packed the boxes of eggs himself and ordered that the respondents pay the fixed costs of the ACCC. The absence of any
ACCC v G.O. Drew P/L 2007
recognised norm by which the eggs would
In this case G.O. Drew Pty Ltd was a supplier of organic eggs. The second
be accepted as organic made relief difficult
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
but injunctions were still ordered. n
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NEWS DEFINING WAGYU
AUS-MEAT ANIMAL RAISING CLAIMS The Australian Wagyu Association board is considering how the following AUS-MEAT descriptions may be verified. These descriptions and a verification method will be recommended to the industry through AUS-MEAT for use in assisting AUS-MEAT accredited abattoirs in raising claims of Wagyu breed content.
Australia’s export legislation states that any trade description applied to a product, including grading descriptions, must be accurate and true. This applies to any descriptions included on a label, on documentation or attached to product. Penalties apply for the application of false or misleading trade descriptions. AUS-MEAT Limited is the national industry-owned organisation responsible for the establishment and maintenance of a universal, uniform trading language for meat and livestock. It provides Australia’s controls for accurate trade descriptions on exported meat through the Export Control Act 1982 and associated Export Control (Prescribed Goods – General) Order 2005 and Export Control (Meat and Meat Products) Orders 2005. The AUS-MEAT language allows product to be traded from any AUS-MEAT Accredited Abattoir according to specifications, with confidence that the product will be as described. This language is specified in the Australian Meat Industry Information document, as required by the Export Control (Meat & Meat Products) Orders. The language is not a grading scheme. It is the method of describing the particular attributes which are used to select product into particular grades or specifications. The Export Control (Meat & Meat Products) Orders require that through a product’s Trade Description the product is accurately described at each stage of production and is identified at each stage of production. AUS-MEAT Accredited Abattoirs are required to provide an AUS-MEAT Approved Quality System to meet these requirements. Any claims made regarding a product under an AUS-MEAT Approved Quality System are regarded as “Raising Claims”. Such claims need to be approved and verified to the Australian Quarantine Inspection Service (AQIS) and AUS-MEAT satisfaction under the AQIS Meat Notice 2001/16 - Joint Certification Responsibility. AQIS conducts regular audits of AUS-MEAT to ensure the Orders are being correctly maintained. Importing countries have specific beef product requirements which must be adhered to when exporting beef products to those countries. These are defined in the Manual of Importing Country Requirements (MICoR), including FSIS – Raising Claims, EU 1760-2000 Beef Labelling and Japan Breed Statement Restrictions. Domestic Regulations on food labelling include the FSANZ Food Standards Code its Food Identification Requirements, the NSW Beef Labelling Regulations with its Domestic Retail Beef Register and the Office of Fair Trading provided by the Australian Competition & Consumer Commission (ACCC).
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AUSTRALIAN WAGYU UPDATE
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DEFINING WAGYU NEWS
LEVEL OF WAGYU CONTENT
To assist in the verification of Animal
DEFINITION
WAGYU FULLBLOOD 100%
The offspring of a WAGYU FULLBLOOD SIRE and a WAGYU FULLBLOOD DAM whose forebears originate from Japan and whose pedigree shows no evidence of any crossbreeding.
PUREBRED WAGYU F4 93+ %
Has greater than 93% Wagyu genetic content. For example is the result of at least four generations of crossbreeding using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F3 DAM.
CROSSBRED WAGYU F3 87+ %
Has greater than 87% Wagyu genetic content. For example is the result of at least three generations of crossbreeding, using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F2 DAM.
CROSSBRED WAGYU F2 75%
Has 75% or higher Wagyu genetic content. For example is the result of at least two generations of crossbreeding, using a WAGYU FULLBLOOD SIRE and a CROSSBRED WAGYU F1 DAM.
CROSSBRED WAGYU F1 50%
Has 50% or higher Wagyu genetic content. For example the first generation of crossbreeding a WAGYU FULLBLOOD SIRE and the DAM OF ANOTHER BREED.
Raising Claims regarding the Wagyu breed and level of breed content the industry through AUS-MEAT has requested that the Australian Wagyu Association as the Australian representative of the Wagyu breed consider verifiable descriptions of the breed content. As a result the AWA Board has unanimously approved the following Wagyu Classification by Content and their descriptions. n
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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MARKETPLACE LEADING GENETICS
WAGYU TARGETS GENETIC GAIN The rate of genetic gain in Wagyu cattle is set to sky rocket over the next few years as results from a specially designed genomics discovery program identify the breed’s leading genetics quickly and efficiently.
In its first stage, the Wagyu Beef Information Nucleus (BIN) project seeks to develop a SNP based genomic test for Wagyu production traits. This involves the tracking of a discovery population of over 1000 parent verified full blood and pure bred steers through the feedlot to slaughter and the use of a Japanese developed digital camera that accurately records marbling and other significant carcase data. “Wagyu is the only breed in Australia utilising the combination of this high level carcase imaging technology linked to 800k SNP analysis for 130 of the breeds top sires and dams and a more economical 20k SNP analysis for the steer cattle in the project,” said Australian Wagyu Association’s Executive Officer Graham Truscott. Mr Truscott was speaking at a Wagyu Field Day at Global Reproduction Solutions (GRS) property at Goorambat in north-east Victoria attended by 40 Wagyu breeders from three states as far afield as Western Australia, eager to hear the latest developments in the Wagyu breed. The genomic data developed will be folded into the BREEDPLAN system to improve EBV accuracy. Stage two will use the genomic test for selecting promising young sires for progeny testing. The current rate of genetic gain based on dollars return of a breeding female has risen by 60% over the past year to $2.40 per cow per year and this is expected to reach $5 per cow per year in the near future, a level not achieved by any other breed. The host property run by Dominic Bayard provides an embryo collection and transfer service for many breeds in Australia and overseas as well as running a fullblood Wagyu herd of 250 females plus progeny under the Goorambat Wagyu prefix. Wagyu Group BREEDPLAN makes a significant contribution to the genetic selection and herd improvement at Gooramabat and is a contributor to the appeal of embryos collected from the stud for distribution throughout Australia and internationally.
TOP RIGHT Goorambat’s
Dom Bayard (left) and visitors researching data.
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“It is imperative that Wagyu breeders become involved in BREEDPLAN herd recording to take the most benefit from our genomics discovery project and ensure the breed’s genetic progress is optimised,” said Mr Truscott. n
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TAKING GOLD MARKETPLACE
WAGYU GOLD GLITTERS NORTH AND SOUTH Wagyu wholesaler, exporter and supply chain manager Andrews Meat Industries had the best possible exposure for its new brand strategy with both its Wagyu brands, Tajima and Shiro Kin, winning classes and gold medals at Brisbane and Melbourne Royal branded beef competitions.
The high quality beef programs developed, owned and managed by the Sydney-based Andrews Meats are consistent performers in taste-test based branded beef competitions, having earned the overall Grand Champion of Show at Brisbane last year. At Brisbane this year, the company entered its Tajima brand crossbred product in the Wagyu class for marbling scores 1-5, and its premium Shiro Kin fullblood program in the Wagyu class for marbling scores 6+, claiming first places for both. The Tajima brand won a Gold medal at Melbourne Andrews export department supply chain coordinator Kylie Schuller said the company launched separate brand programs just over 12 months ago. Previously, both fullblood and crossbred product were packed under the same brand, Tajima. Andrews has developed collaborative contract breeding programs for its crossbred business, with many of the calves from Holstein dairy herds in southern Victoria using supplied Tajimastrain Wagyu semen. These cattle, together with some contract-bred AI calves out of Angus dams, are the backbone of Andrews’ Tajima
brand program, fed under custom-feeding arrangements (minimum 400 days) at either Elders Killara (NSW), ICM Peechelba (Vic) or Macquarie Downs (southern Qld). In total, about 350 crossbreds per month are slaughtered, producing carcase weights 400-420kg and marbling scores ranging from 4 to 9+. The carcases are broken up and sold on a parts basis into a wide range of markets, including Korea, China, the US and south-east Asia. The parallel Shiro Kin (meaning white gold) fullblood program, focusses only on marbling scores 8+ product, fed 500 days minimum at Macquarie Downs to produce carcase weights +450kg. Many of the fullblood feeder calves are also bred on Japanese-owned Macquarie Downs, which has a long history of successful Wagyu breeding using elite genetics. Some fullblood calves are also sourced from other breeders. Currently the Shiro Kin fullblood program is ‘quality’ focussed, rather than ‘quantity’, producing about 30 bodies each month. Once production systems are beddeddown, focus will turn to increasing volume, mostly through outsourcing fullblood feeder calves.
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
LEFT Andrews Meats’ award winning Wagyu brands Tajima (crossbred) and Shiro Kin (fullblood). RIGHT Kylie Schuller of Andrews Meats and judge Russell Smith with award winners in the Brisbane competition.
Shimane, Kedaka and Tajima strains are used in combination to optimise marbling, while also increasing growth rate and carcase weight. The end-point for the fullblood Shiro Kin product is the extreme upper end of the hotel and restaurant market, with Taiwan being a significant export destination for large proportions of the carcase, not just single cuts. Despite the flatness in the global economy, and the cautious approach to spending among many consumers both in Australia and overseas, demand remained high, Miss Schuller said. “Demand for the fullblood product tends to be very consistent, whereas the Tajima crossbred program does tend to go a little more in waves,” she said. “Once you have people interested in an elite level product like this, they tend to stay very committed.” “We’ve had a really good response to the Shiro Kin fullblood product since its launch 12 months ago, and awards like these are only going to help reinforce the brand message,” she said. n
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Purchasing quality bred Wagyu cattle For all livestock enquiries contact:Richard Sheriff richards@stanbroke.com 0428 557 258
Russell Handley russellh@stanbroke.com 0418 120 605
STANBROKE PTY LTD PO BOX 81, GATTON QLD 4343, AUSTRALIA T +61 7 4697 6188 STANBROKE.COM
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AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
EUROPEAN OPPORTUNITIES MARKETPLACE
OPPORTUNITY SEEN FOR HIGH-END WAGYU INTO EUROPE While Wagyu is still a largely unknown commodity in Europe, plenty of niche opportunities exist for Australia to export high-end, heavily marbled product into the region’s restaurant and hotel sector, two enterprising young Swiss/Italian farmers believe.
STORY BY
Jon Condon, Beef Central
Their father, who works in the finance industry, discovered Wagyu while visiting Japan on business since the 1980s, and in 2009 the family started breeding their own Wagyu via embryo imports from the US and Australia, followed by live cattle from a small breeding herd in Belgium. Australian genetics came via Bob Reid, Mazda Wagyu, Mossiface, Victoria and Tak Suzuki’s Belltree Farm. Given the limitations in size on their own cattle program, the Borletti brothers see import of Wagyu beef from Australia playing a big part of their Wagyu marketing effort in Europe. They visited Australia recently to make contact with prominent Australian Wagyu supply chains in Victoria, NSW and Queensland, with a view to establishing an Australian Wagyu trade into their region. Initially, they plan to target the restaurant market in wealthy parts of northern Italy, and Switzerland. While beef consumption among consumers in the European Union is declining, the Borlettis say many are wanting to replace ‘quantity’ with ‘quality’ in their meat protein consumption habits. “The big difference between Europe and other parts of the developed world is that there is still very little knowledge or awareness about Wagyu beef,” Ferdinando said.
TOP Brothers
Ferdinando and Andrea Borletti visited Australia recently to source high quality fullblood Wagyu beef to satisfy growing demand in Europe.
Brothers Ferdinando and Andrea Borletti are beef producers in their own right, running cattle on a 500ha farm near Venice in northern Italy. They see strong opportunities for Australian fullblood Wagyu exports into Europe.
AUSTRALIAN WAGYU UPDATE
“The market is still a long way behind North America, Asia and Australia in understanding and appreciating Wagyu as a product, but it is growing. We think it is because many Europeans are very conservative in the view that their own regional food ‘must be the best and the safest’.” This followed a similar attitude about local wine, cheese and other food items. “Many consumers find it difficult to understand that other parts of the world can do it as good or better,” Andrea said. Continued on Page 24
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MARKETPLACE EUROPEAN OPPORTUNITIES
Opportunity seen for high-end Wagyu into Europe Continued from Page 23
“If you ask the typical person on the street whether they have heard of Wagyu they will say no, but more have heard of Kobe beef. Many people would not have yet tasted Wagyu themselves, and they know nothing about marbling, or the positive health attributes through Wagyu fatty acid profiles,” he said.
.....best entry point for high-end Australian Wagyu into Europe is via the food service/ restaurant sector. The brothers believe the best entry point for high-end Australian Wagyu into Europe is via the food service/ restaurant sector. “If the typical consumer saw the abundance of marbling in a piece of raw Wagyu in a supermarket or butcher shop window, they would not buy it. The typical Italian Momma would kill her butcher if he sold her a piece of beef containing that much fat,” Ferdinando said. “The best strategy by far is via the restaurant, where the consumer can appreciate the flavour, tenderness and richness, and will see the product only in its cooked state.” The Borlettis plan to start with Michelin-starred chefs in their region, and work down from there. “But we want to treat Wagyu as an exclusive niche: we don’t want to make the same mistake as the salmon industry, which went from being an
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exclusive and expensive product into a cheap protein available in every supermarket.” There was already evidence of ‘fake’ or at best ‘low quality’ Wagyu being sold in Europe, the brothers said. “It may be that the beef comes from some Wagyu genetics, but it is not fed properly to produce marbling,” Ferdinando said. “Much of that beef comes from South America.” Based on observations during their recent visit, the brothers said they were impressed with the penetration Wagyu beef had already had in the restaurant and hotel markets, and some high-end butcher shops in Australia. While they were aware of some very good crossbred F1 and F2 crossbred Wagyu beef produced in Australia, their intention is to focus on high performance fullblood beef only. They suspect they may be best served by aligning with a smaller to medium-sized Australian Wagyu branded beef producer, rather than a larger one. “The relationship is important, and perhaps a bigger supplier would not need us, as much as we would need them,” Ferdinando said. They intend to start the trade with very small volumes – perhaps only 100kg the first month – to introduce through high-end restaurants in northern Italy and Switzerland. “We have already provided some Australian Wagyu samples to leading restaurants and chefs. The feedback was excellent, but the response was, ‘I want it, and I want it now’,” Andrea said. “Strategically speaking, we perhaps went in too early, with the segment we want to target. They were frustrated to learn it might take some time to build supply, and continuity,” he said. “Michelin star carrying chefs in Europe not only want quality, but they want consistency of supply. But they also clearly understand that top quality Wagyu is an expensive product to use, relative to other meats. Some have worked with small quantities of Wagyu before, imported from Chile,
AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
but that supply channel is now closed, over traceability issues.” Small quantities of Australian Wagyu were beginning to appear in parts of Italy and Switzerland, but that would inevitably grow, year-on-year, as awareness grew, the brothers said. While there was potential to produce small quantities of Wagyu through their own 500ha farm near Venice, the import of Australian product would be the main supply goal, Ferdinando said. “In our own production model, in two years’ time we may get to slaughter one head per week. That will never be enough to meet with demand, hence our desire to develop an import business to work with an Australian supplier,” he said. The brothers spent time with prominent EU-accredited Wagyu supply chains in Victoria, NSW and Queensland during their visit. They hope to shortly establish a 6-12 month supply contract. The initial brief is for fullblood Wagyu only, marbling scores 7-9+ and attractive fat and meat colour. “We really need to impress our chef contacts, and give them something they can showcase on their menu, with the best possible product,” Andrea said. Initial cuts will focus on striploin, tenderloin and cube-roll, with prospects to add rumps as the program develops. The brothers believe there could be further opportunity for higher margin with secondary cuts, later. The Borlettis noted the expansion in cattle production currently occurring in European regions like Russia and Turkey, saying that while the focus currently was on Angus, it was likely that Wagyu would be included in that mix over time. n
Potential Australian Wagyu suppliers can contact Andrea and Ferdinando Borletti email: aborletti@hotmail.com
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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MARKETPLACE BUYERS GUIDE
A WAGYU TALE THE ULTIMATE CONSUMER GUIDE STORY BY
Caroline Pearce
Wagyu beef is fashionably ubiquitous these days, from the gourmet sausages for your weekend barbecue to steaks with catalogued provenance in top-end restaurants. We’ve come to assume that if beef has the word ‘Wagyu’ in front of it, we’re getting some added value. But with a price tag of between $100 and $250 per kilogram for the best cuts, it pays to know what you’re getting – or at least know the right questions to ask. Whether you’re eating out or buying in, here’s the ultimate consumer guide to Wagyu. You probably already know that Wagyu (pronounced ‘wag-you’) is a breed of cattle native to Japan. The word ‘Wagyu’ can be translated as Japanese beef: ‘wa’ means Japanese, ‘gyu’ means beef. Wagyu were originally bred in Japan as working animals and weren’t reared for food until after the Meiji Restoration in 1868 when a religious ban on eating beef was lifted. What you may not know (and it’s helpful to get this distinction out of the way) is that Kobe beef is simply Wagyu that comes from Kobe, a town in the Hyogo Prefecture of Japan. Only beef that comes from Kobe should be called Kobe beef, but, as is the case with cheeses like Brie and Camembert, the name Kobe is not currently protected. What makes Wagyu special is its fat that ripples through the meat rather than forming a layer on the outside. Characteristically, Wagyu beef is highly marbled. This means that the muscle is finely interspersed with mono-unsaturated fat. It is this intra-muscular fat that gives Wagyu beef its juicy tenderness. As the fat melts at a temperature of just below seven degrees Celsius it is absorbed into the meat as it cooks, preventing it from drying out. The fat is also what lends Wagyu its unique flavour, described as a smooth caramel or buttery flavour that is intensely sweet and delicate. So rich is it that you need a much smaller quantity of Wagyu than other breeds of beef for the same satisfaction level – something worth remembering when you’re shopping. The flavour – and texture – is in the fat, then, but we’ve been educated in Australia that fat in red meat is unhealthy. This is not the case, however, with Wagyu: its high proportion of monounsaturated fat (compared to other beef) contains omega 3 and omega 6 fatty acids that are essential to the body. ‘Protecting against heart disease, arthritis, depression, Alzheimer's, high blood pressure, and anti carcinogenic properties
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AUSTRALIAN WAGYU UPDATE
are some of the main areas of benefit,’ enthuses Dr Tim Crowe, leading nutrition researcher at Deakin University, in the Australian Wagyu Update of March 2005 (Edition 30). So, Wagyu beef has fat that gives it its great flavour and texture, but it’s a healthy kind of fat. So far so good, and fairly straight forward. But things get more complicated with the question of authenticity: how do you know that the Wagyu on the menu or at the butcher’s is the real thing? With a minefield of breeding, scoring, labeling and legislation to negotiate, it’s not as easy as you might suppose. Only cattle with 100 percent Japanese Wagyu bloodlines can be called fullblood Wagyu. The Australian Wagyu Association (AWA) defines fullblood Wagyu as ‘the offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals’. Lorna Tomkinson of Thale Wagyu is a breeder of fullblood Wagy on her property in Barrington, NSW, where she has a herd of just 23 females and two bulls that was started by embryo transfer in 1999: ‘A fullblood Wagyu embryo was implanted into a recipient cow of indeterminate breed.’ Since then her herd has been strategically developed, through both natural and artificial insemination, in an attempt to produce large, healthy, highly marbled cattle. However, the majority of Wagyu production in Australia is not about breeding fullblood Wagyu, but rather infusing Wagyu into other breeds to improve meat quality and dollar value, according to the AWA website. A fullblood Wagyu crossed with another breed would produce a ‘crossbred F1 Wagyu’ usually a Wagyu fullblood sire over either a Friesian or Angus dam. A crossbred F2 [crossbred F1 female crossed with fullblood Wagyu bull] would be 75 percent Wagyu and so on until you get to F8,’ explains Tomkinson. It’s worth noting that the categories F4 through to F8 are known in Australia and America as ‘purebred Wagyu’. This is a term that you would be forgiven for confusing with ‘fullblood Wagyu’, but, as outlined, it refers to a genetically diluted version. That’s not to say that there’s anything wrong in buying or eating Wagyu that is not fullblood; in fact, many people prefer it, Tomkinson asserts: ‘Most Wagyu bought in Australia by the
SEPTEMBER 2013
Cooking with Wagyu Caroline Pearce is a self-confessed foodie, happiest when she is shopping for, cooking, eating or writing about good food. She lives in Marrickville, NSW – a great suburb for foodies – with her husband who fortunately also loves good food. This year Caroline started studying for a Graduate Certificate in Food Writing at the University of Adelaide. Assigned the task of writing a journalistic article, she chose the subject of Wagyu beef. Her mother-in-law, Lorna Tomkinson, breeds a small herd of Wagyu on her property in Barrington, NSW, so Caroline knew that would be one easy interview under her belt. Her second interviewee, Graham Truscott of the AWA, was equally generous with his time and knowledge. Caroline is very excited that this is her first published piece and looks forward to many more in years to come. This article is published in Wagyu Update as an encouragement for a future food writer and commentator to take an interest in the Wagyu breed and gain an understanding of the breed’s capabilities.
average consumer is from a crossbred F1 animal. This is more suited to the average Australian palate than fullblood animals which have exceedingly rich meat’.
COOKING WAGYU AT HOME
The problem lies in the lack of any transparent accreditation system for Wagyu. Blackmore Wagyu offers a word of warning to consumers on its website: ‘Until standards are tightened in Australia, beef can be labelled ‘Wagyu’ with only 50 percent Wagyu genetics. Consumers should clarify the origin and quality grade of the beef at the point of purchase’. Tomkinson agrees that this lack of transparency is a problem for Wagyu. Consumers looking for the fullblood Wagyu experience can, understandably, be disappointed when they don’t get what they expected. ‘I think that it is to the detriment of the breed that crossbred animals can be sold as Wagyu. Some folk have unsatisfactory eating experiences,’ which can deter them from buying it again. Worse than a lack of clarity in labelling, some unscrupulous restaurants and butchers are suspected of substituting cheaper breeds of beef and calling it Wagyu. ‘The Wagyu brand has risen rapidly in the last decade but there’s misrepresentation in the market from some suppliers,’ Graham Truscott, CEO of the AWA, warns. ‘There are some pubs with Wagyu on their menus that have no right.’ A good indicator of the pedigree of a piece of Wagyu beef is its marbling score. ‘If Wagyu is on a menu at a restaurant, I recommend to people that if the chef cannot say what marble score it is or what grade of Wagyu it is they should not bother to try it,’ advises Tomkinson. Ask to look at the steak before it is cooked so you can see the density of marbling for yourself. The greater the degree of marbling in Wagyu, the higher the score it will have, with scores ranging from 1 to 12. Australia is not yet certified to score above 9, so meat of the highest quality is assessed as 9+. Generally, the greater the proportion of fullblood Japanese bloodlines, the higher the achievable marbling score, with good Australian Wagyu ranging from 6 to 9+. The best cuts of Wagyu with the highest marbling scores can command the highest prices. David Blackmore’s fullblood Wagyu sirloin, with a marble score of 9+, retails at quality butcher Vic’s Meats in Mascot,NSW, for $160 per kilogram, while Wagyu rump of the same marble score costs just $50 per kilogram. From the
AUSTRALIAN WAGYU UPDATE
A less expensive way to try Wagyu than ordering it in a restaurant would be to buy a small piece from a butcher and cook it at home. Visit a good quality, reliable butcher like Vic’s Meat in Mascot, or their beautifully designed retail outlet Victor Churchill in Sydney’s Woollahra. A good butcher will be happy to talk to you about the products they’ve got on offer – and how best to cook them. For cooking Wagyu, Floor Manager Suzie Fawcett at Victor Churchill gave the following advice: ‘When our customers are buying Wagyu for the first time, the most important information we give is the encouragement to cook with confidence. It can be a very expensive cut of meat and it is really important not to be scared.’ ‘The other advice we offer,’ she continued, ‘is that the cooking time may need to be a little longer than for a normal steak. For example, if you like your steak medium rare, it’s preferable to cook Wagyu to the medium stage to ensure that the high marbling is melt-in-the-mouth ready.’ n same producer, a marble score 9+ fillet steak weighing 200g will set you back $115 at Neil Perry’s Rockpool Bar & Grill. If you’re buying Wagyu steaks, whether it be from a butcher or in a restaurant, you are now armed with enough knowledge to ensure that you’re getting the value you’re paying for. n
www.wagyu.org.au
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MARKETPLACE IMAGING UPGRADES
CARCASE IMAGING CAMERA TECHNIQUES UPGRADED Improved accuracy in measuring marbling in Australian Wagyu carcases has taken a great leap forward with the expanded use of the latest techniques using the Japanese designed and developed digital camera and the BeefAnalyzer ll carcase image analysis system. While this technology has been trialed by AWA over the past couple of years, all images have been analysed in Japan. The latest refinements in the system enabling even greater speed and accuracy were demonstrated to representatives of the Australian Wagyu Association by international
INDUSTRY AWARD TO WAGYU BREEDER Wagyu breeder David Blackmore received the annual Howard Yelland Beef Industry Award during a dinner at Marcus Oldham Agricultural College near Geelong.
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authority on the process, Professor Keigo Kuchida, in Armidale in August. System developer Professor Kuchida, from the Department of Animal and Food Hygiene at Obihiro University, Hokkaido, conducted special training sessions for Takao Suzuki, Dominic Bayard, Wayne Upton and Anna Hansson to build Australia’s capabilities in this advanced area of carcase assessment and ensure this world leading technology was used to the greatest advantage in Australia. Traits including Marbling Percentage, Courseness and Fineness of Marbling, Rib Eye Area (REA), REA Major Axis Ratio and Luminance of Meat were analysed for consideration in the Wagyu Collaborative Genetics Research Project. All the project’s carcase image analysis will now be conducted in Australia. n
TOP Building
Australian capability: Prof. Keigo Kuchida training Takao Suzuki, Anna Hansson Dominic Bayard and Wayne Upton (standing) to analyse digital carcase images using the Japanese BeefAnalyzer II carcase image analysis system. BOTTOM The Japanese BeefAnalyzer II carcase image analysis system improves the accuracy of marbling assessment.
The award was presented during the Marcus Oldham Rural Leadership program, held in conjunction with the Australian Beef Industry Foundation.
During the presentation of the award,
The award recognises the outstanding contribution of an individual to the development of the beef industry and is regarded as one of the highest accolades in the Australian beef industry.
country, and his promotion of Australian
Selection criteria is based on the extent of each nominee’s contribution to the Australian beef industry; recognition of this contribution both nationally and internationally; their leadership role as a change agent; and their contribution above and beyond a normal role in the industry.
AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
Mr Blackmore was commended for his contribution to the Australian beef industry as a pioneer of the Wagyu breed in this Wagyu branded beef in both domestic and export markets. Australia now supports the largest Wagyu and Wagyu-infused herd outside of Japan. Previous Howard Yelland award winners have been selected from across the beef supply chain, from production to international trade. Last year’s winner was former Certified Australian Angus Beef chief executive, Michael Pointer. n
A GROWING BREED ASSOCIATION
WAGYU REGISTRATIONS JUMP Wagyu registrations have increased by a dramatic 470% over the past decade to be the fastest growing breed in Australia and climb to be the nation’s 10th largest registered breed, overtaking several long established breeds.
increase over the previous year according to figures released by the Australian Registered Cattle Breeders’ Association (ARCBA).
Ten years ago less than 1,000 Wagyu
“Australia is home of the second largest Wagyu herd in the world after Japan which has banned the export of Wagyu genetics.
cattle were being registered annually but in 2012 this increased to 5,302, an 11%
“Australia’s Wagyu industry has matured with domestic and international demand for marbled Wagyu beef, cattle, semen and embryos growing in recent years creating this increase in registrations,” said Australian Wagyu Association President Scott Hughes.
AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
Australia’s Wagyu industry has matured with domestic and international demand for marbled Wagyu beef.... “Mandatory DNA testing and parent verification of all registered Wagyu n Australia have resulted in the highest levels of pedigree and performance integrity. “Therefore we have many countries looking to Australia as a source of registered, performance recorded Wagyu cattle, semen and embryos and our members are gearing up to satisfy that demand,” he said. n
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MARKETPLACE NEW OPPORTUNITIES
BEIJING LOOKS FOR AUSTRALIAN WAGYU The Beijing district in China, home for over 20 million people, produces only 5% of its beef consumption.
A delegation from the Beijing Bureau of Agriculture visited Victoria recently to investigate how Australian Wagyu beef and Wagyu genetics could fill the void in the upper level market segment.
China continues to rise, demand for high quality protein such as Wagyu beef was increasing and despite many of Beijing’s 200,000 beef and dairy cattle originating from Canada, Australia was seen as a reliable source of quality beef and genetics.
The delegation of eight, led by the bureau’s Deputy Director General Mr Rongcai Ma, were special guests at the VFF/RASV Taste of Victoria dinner at the Royal Melbourne showgrounds where they sampled the very best Victorian produce.
“We need to increase our beef production to become more self sufficient and Australian Wagyu may be the answer,” said Mr Ma.
The delegation’s only farm visit in Victoria was to Blackmore Wagyu at Alexandra where the team’s animal husbandry and nutrition experts questioned David Blackmore on the genetics, meat quality and marbling ability of Australian Wagyu and observed Blackmore’s unique on-farm feeding process that has resulted in a 20% increase in growth rates over traditional feedlotting methods. Mr Ma said that as the standard of living in
RIGHT The
delegation from the Beijing Bureau of Agriculture inspecting Wagyu cattle at Blackmore Wagyu, Alexandra, Vic, where a unique low density on-farm feeding program has resulted in a 20% boost in growth rates over traditional feedlotting methods.
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AUSTRALIAN WAGYU UPDATE
SEPTEMBER 2013
At present the Beijing province produces 90% of its pork and 60% of its milk requirements so the 5% of its beef requirements is far too low according to Mr Ma. David Blackmore, who exports Wagyu beef to Beijing’s five star hotel industry, told the group Australia was home of a broad range of Wagyu genetics for the Chinese market. But he said the import protocol required by the Chinese authorities for Australia was very strict and if Beijing wanted to import semen and embryos the quarantine time for the donor animals was far greater than for any other country. n
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www.kurokinwagyu.com.au AUSTRALIAN WAGYU UPDATE
www.wagyu.org.au
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LOOKING FORWARD TO CATCHING UP AT THE ANNUAL AWA CONFERENCE IN GEELONG OCT 2013
Greg Gibbons AACo General Manager SEQ, Wagyu & Feedlots
phone 0428 980 252 email ggibbons@aaco.com.au Jason Strong
AACo General Manager Marketing
phone 07 3368 4400 email jstrong@aaco.com.au Pat Dempsey
AACo General Manager Branded Beef
phone 07 3368 4400 email pdempsey@aaco.com.au