Wagyu Branded Beef Competition - Award Winners 2024

WAGYU BRANDED BEEF COMPETITION

Wagyu World’s Luxury Beef

Dr Matt McDonagh AWA Chief Executive Officer

FOREWARD

The Australian Wagyu Association celebrates the extraordinary quality of Australian Wagyu beef through its annual Wagyu Branded Beef Competition (WBBC). Now in its 13th year, it is the longest running competition of its kind in Australia, renowned for its high industry relevance for Wagyu brands and the integrity and independence in its judging and analysis.

With the Awards Ceremony delivered live to more than 600 of the Wagyu Sector’s biggest players, most passionate breeders and most discerning commentators, the WBBC Awards are upheld across the global marketplace as a defining mark of achievement for winning brands.

This year, we have had 72 entries across the five competition categories from the finest Fullblood Wagyu through to Commercial Wagyu F1 Marble Score 5-7.

Each year, the standard of entries increases significantly, with Wagyu brands striving to better their prior year entry and achieve the highest possible quality outcomes. Across an extraordinary field of entries for 2024, we have seen the largest ever Eye Muscle and highest ever Digital Marble Score within the competition’s storied history.

I am pleased to present the results for the 2024 WBBC to you and I look forward to seeing the continued drive of the Wagyu Sector towards excellence in the production of the highest quality Wagyu beef to truly world class standards.

Wagyu World’s Luxury Beef

The 2024 Wagyu Branded Beef Competition set new records, with the largest Eye Muscle and Digital Marbling Score ever recorded.

Dr Matt McDonagh AWA Chief Executive Officer

Wagyu World’s Luxury Beef

CORE FEATURES DRIVING INTEGRITY

2024 WAGYU BRANDED BEEF COMPETITION

Given the importance and prestige of the Wagyu Branded Beef Competition, it is critical that the Australian Wagyu Association (AWA) ensures the competition is conducted with keen focus on the accuracy and integrity of points awarded and the determination of the results. Following are some of the design features underpinning the competition.

DEIDENTIFIED CODING OF ALL SAMPLES

As entries are submitted to the AWA, they are assigned an alpha code ensuring all samples are deidentified to all parties throughout the competition. This process ensures there is no opportunity for bias at any stage.

SAMPLE CUT-UP AND PREPARATION

On the day of cut-up the striploin is removed from the packaging, and a consistent reference (anatomical) point is determined. From that point seven steaks are cut at precisely 25mm using a commercial meat slicer. Steaks are allocated to a visual sample, two cooking samples, two reserve samples and two additional steaks. The cooking samples are trimmed and cut into precise cooking steaks using a standard template.

DNA VERIFICATION AND OBJECTIVE MEASUREMENT SAMPLING

One of the key elements of the competition is the ability to explore the future drivers of eating quality performance. AWA has invested heavily in both genomics and objective carcase measurement. All entries are sampled with a Tissue sampling unit (TSU) to allow genomic evaluation, and the visual steaks are assessed using the MIJ-mobile device and in 2024 the Nix camera for colour determination. Fat samples are collected for fatty acid analysis.

COOKING AND SAMPLE ALLOCATION

Over the last two years, AWA has refined its cooking procedures. Double plate grillers cook two steaks from each entry for a prescribed period and then rest. Each steak is then trimmed and cut into eight identical cubes for judges to taste. Two cubes from each steak are randomly allocated to each of the eight judges for tasting. Judges rate each entry for tenderness, flavour, juiciness, and overall liking. Gold-medal scoring entries are again eaten by another eight judges to ensure robust and definitive statistical outcomes.

DATA COLLECTION

In 2023, the AWA implemented an electronic scoring system, allowing each of the judges to score samples via a QR code using their phone or tablet. All scores are validated and stored electronically at the end of each tasting round. This ensures there are no transcription errors in the data, and data is immediately available for statistical analysis at the end of the cooking rounds. This was particularly important for allocation to the championship round.

STATISTICAL ANALYSIS

As it is not practical for all judges to taste all entries, the key role of the statistical analysis is to produce an unbiased estimate of the scores for each of the tasting traits. This is accomplished by fitting a statistical model that includes terms for judge, day, and entry ID. Judges who consistently give scores very different to other judges tasting the same entries, as measured by the root-mean-squareerror (RMSE), are excluded from the model dataset. Randomising entries across the panel of judges greatly reduces the chance that individual entries will be aided or hindered by a set of judges that might have a bias.

Dr Alex Ball

Wagyu Branded Beef 2024 Chief Steward

ANALYSING WBBC STRIPLOIN ENTRIES

OBJECTIVE MEASUREMENT

MEASURING MEAT COLOUR - NIX COLOUR ANALYSIS

Meat colour was objectively captured with the use of a ‘Nix mini colour sensor 2’. The purpose of this measurement is to analyse the proportions of red, blue, and green within the sample piece. It is important to try and quantify this trait as it can significantly affect the consumer’s perception of meat quality and overall experience. It has been perceived that the more red or pink a piece of meat is, the better the quality and freshness.

This is the first year colour data has been captured and analysed to better understand consumer expectations and demands and to either validate or debunk this perception for Wagyu. This device and measurement is not new to the red meat industry and has shown through industry trials to objectively predict meat colour trait measurements similar to those captured by AUS-MEAT graders.

MIJ MOBILE

Marbling percentage (DMp %), Marbling Fineness (DMF ) and Ribeye area (EMA cm2) was captured and calculated using the Meat Image Japan (MIJ) mobile application and online database. This is the methodology consistently used within the WBBC to objectively capture high end marbling and fineness. MIJ have over 20 years of research and development backing the software and analysis specialising in high end Wagyu product. This device is used to visually differentiate the high-end marbled product and to validate class marbling guidelines in a fair, consistent and objective manner. Product quality can also be better described with the addition of the marbling fineness score denoting the quality of the marbling: the higher the DMF score, the finer the marbling.

FATTY ACID CHROMATOGRAPHY

Fatty Acid composition was calculated through an independent government laboratory using the common method of fatty acid methyl esters (FAME) extraction, gas chromatography (GC) and then flame ionization detector (FID). A representative sample was taken from each entry, freeze dried, homogenised and then subjected to lab testing to determine the fatty acid profile for each sample.

Fatty acid composition is extremely important to Wagyu as it is its defining feature, giving Wagyu its distinctive flavour, mouth feel and health properties. It has been well known for some time that Wagyu fat has a higher percentage of desirable unsaturated fats such as the Omega-3 fatty acid and Polyunsaturated fatty acid C18:1 (Oleic acid) when compared to other red meat products. It has been shown through international research literature that fatty acid composition in beef is a heritable trait and is worth capturing for breeding and marketing purposes.

Results from laboratory testing in this booklet are grouped percentages of Unsaturated Fatty Acids (UFA ) and Saturated Fatty Acids (SF) with the total equalling 100%, emphasis here is on the UFA proportion of this fat profile. It is with this in mind that the AWA has also captured Near Infra-Red (NIR) data on each sample to match with this laboratory data to start developing a real time, non-destructive objective data capturing tool to be used in industry to collect further valuable data.

Together each of these devices can be used to capture a complete array of objective, quality defining traits on Wagyu carcase. The WBBC adds further value to the development of these technologies to better inform future consumers and breeding decisions to excel the Wagyu breed.

2024 OVERVIEW

WAGYU BRANDED BEEF COMPETITION

The Australian Wagyu Association (AWA) established the Wagyu Branded Beef Competition in 2012. It is the only branded beef competition supported by an independent breed representative organisation.

The competition’s aim is to recognise and reward the most exciting and innovative Wagyu brands. At the same time, the competition recognises and pays tribute to the hard work and dedication of all those involved in the Wagyu sector, inspiring and promoting Wagyu as the World’s Luxury Beef.

The highly regarded Wagyu Branded Beef Competition seeks to promote excellence in Wagyu. The AWA would like to thank all entrants and event partners for their support of the 2024 Wagyu Branded Beef Competition, and congratulations to all winning entries on their achievement.

2024 COMPETITION

The 2024 Wagyu Branded Beef Competition saw a record number of 72 entries from 44 brands, representing 23 companies from across Australia. Celebrating Fullblood, Purebred, Crossbred, Open F1 and Commercial Marble Score 5-7 classes, the competition seeks to promote excellence in Wagyu beef production. In addition, it is an opportunity for producers and brand owners to benchmark themselves against their peers.

The categories are:

Class one Fullblood Wagyu

Class two Purebred Wagyu

Class three Crossbred Wagyu

Class four Open F1 Wagyu

Class five Commercial Wagyu Marble Score 5-7

COMPETITION OFFICIALS

Chief Steward Dr Alex Ball

Head Chef John Alexander

Competition Organiser Emily Rabone

In addition to Gold, Silver and Bronze medals for each category, Champion is awards are awarded to the highest scoring entry in each category. The highest scoring Category Champion will be presented the Grand Champion Award. The Champion brands will be given the opportunity to showcase their brands at AWA events throughout the year.

MEDAL CUT-OFFS

Classes one to four

Gold top 85% 1020 pts

Silver top 80% 960 pts

Bronze top 75% 900 pts

Class five

Gold top 70% 840 pts

Silver top 65% 780 pts

Bronze top 60% 720 pts

RESULTS ABBREVIATION KEY

DMp % Digital Marbling percentage

DMF Digital Marbling Fineness (NFI-2)

UFA % Unsaturated Fatty Acids

EMA cm 2 Eye Muscle Area

DISCOVERING THE MOUTHWATERING TASTE OF WAGYU BEEF

Savour the flavourful and succulent Wagyu beef, celebrated for its exceptional fine marbling and soft intramuscular fat (IMF). These attributes create a harmonious blend of tenderness, juiciness, and flavour. The composition of the instramuscular fat consists of various types of fatty acids which include both saturated and unsaturated fats.

The specific composition of this intramuscular fat can heavily influence the eating quality and flavour of the fat and in turn the overall experience of eating the meat.

It has been proven consistently through objective laboratory testing including tenderness, cooking loss and trained and non-trained sensory taste panels that with the increase in IMF there is a decrease in toughness, increase in moisture content and an overall increase in product quality and consumer satisfaction.

In taste trials, it was observed that with increasing Wagyu content in beef, there is an increase in aromatic volatile compounds. This increase was measured with the sensory taste panels, indicating greater mouth feel and overall liking of flavour. This reflects the composition of Wagyu fat being higher in unsaturated fats such as Oleic acid (18:1n-9), vaccenic acid and rumenic acids.

The composition and quality of Wagyu fat is influenced by multiple factors such as genetics, whole life nutrition and diet composition. With measuring and manipulating these variables in turn, it could be possible to produce Wagyu beef products that more consistently meet this higher standard of flavour expectation.

OLEIC ACID

Oleic acid is largely responsible for the smooth, buttery, and slightly nutty taste most commonly described and associated with Wagyu beef. Oleic acid, therefore, is an important fatty acid to measure in Wagyu beef as it also makes up the largest portion of the unsaturated fatty acid components, and in turn has the greatest impact on flavour profile. Because of its abundance in Wagyu beef, the proportion of Oleic acid in Wagyu beef is highly correlated with the melting point of Wagyu fat.

Fat melting point is not only related to the healthiness of the fat, but also the luscious mouthfeel and juiciness of Wagyu. Oleic acid is notable for this interaction with lowering the melting point of the intramuscular fat in Wagyu beef, with some studies recording melting points as low as 20 - 21°C.

A lower melting point results in a more ‘melt in your mouth’ experience with lower internal cook temperatures needed to efficiently render marbling, and the fat itself staying liquid and not solidifying at body temperature in the mouth.

AROMA COMPOUNDS

The aroma compounds of Wagyu arise from a complex combination of various volatile compounds, which are naturally occurring metabolites within Wagyu which contribute to its distinctive smell during and following the cooking process. These compounds can be categorized into different chemical classes, and their presence depends on factors such as the animal’s diet, cooking method, and storage conditions.

The Maillard reaction occurs during cooking and happens between amino acids and the reduction of sugars to create highly pleasing cooked/grilled caramelised flavours.

As Wagyu beef has such a high concentration of the oxidising-prone molecule Oleic acid, this reaction tends to happen at a lower temperature and more rapidly than in other beef breeds, leading to a more intense flavour development.

FATTY ACIDS

Fatty acids can be divided into two main types: saturated fatty acids (SFA) and unsaturated fatty acids (UFA). In the case of Wagyu beef, the UFA are of the greatest interest as they are the defining feature of the meat, besides the extreme marbling. Monounsaturated fatty acids (MUFA) are considered heart-healthy because they can have a positive effect on cholesterol levels. They increase high-density lipoprotein and reduce low-density lipoprotein, thus not increasing the risk factors for cardiovascular disease (CVD).

GENETICS

The heritability of marbling in Wagyu has been shown to be moderate to high (AWA data estimates that marbling is 60% influenced by genetics). The heritability of the fatty acid content in Wagyu cattle can also be generally moderate to high, at around 60% for the favourable Oleic acid and total MUFA . Japanese research has also demonstrated a favourable positive relationship between genetic selection for increased marbling and increased unsaturated fat content in Wagyu beef. These results indicated the possibility not only for genetic improvement in fat quality traits but also simultaneous improvements in carcase traits by appropriate selection programs.

FEEDING

A common conclusion from historical animal developmental studies in non-Wagyu breeds has been that intramuscular fat is a late developing trait. But it is important to note that just because intramuscular fat is slowly accumulated over the animal’s life, the rate of fat accretion in intramuscular adipocytes and the gradual increase in marbling over time indicates that it is a whole-of-life trait. Although slight differences in fatty acid composition might be attributed to the influence of different diets, forage, and grain feeding, it is thought that the fatty acid profile in ruminants is not a direct reflection of the dietary fatty acid composition due to hydrogenation of dietary fats in the rumen by rumen microorganisms. An exception are the PUFA, which can be enhanced by feeding the animals concentrate that contain high levels of neutral lipids such as linseed and fish oil. Doing this has been shown to increase n-3 PUFA production almost twofold compared to animals fed on conventional concentrates.

Wagyu World’s Luxury Beef

CLASS ONE

FULLBLOOD WAGYU

CLASS ONE FULLBLOOD WAGYU

Class one epitomises the ultimate in Fullblood Wagyu eating experience, with elevated marble score, fineness and high levels of unsaturated fat, producing a luxury eating experience like no other.

Class one optimises the ultimate in the Fullblood Wagyu eating experience, with elevated marble score, fineness and high levels of unsaturated fat, producing a luxury eating experience like no other.

All entries into this class are Herdbook registered with the Australian Wagyu Association or parent verified as Fullblood Wagyu by genomic testing.

All entries into this class must be Herdbook registered, or the Australian Wagyu Association took a DNA sample for genomic testing and parent verification.

The Australian Wagyu Association would like to thank our class one partner Ced Wise AB | Rocky Repro

CLASS ONE HONOUR ROLL

CLASS CHAMPIONS

2024 Signature Series by Mayura Station

2023 Jade Wagyu by Kilcoy Global Foods

We would like to thank our class one partner Ced Wise AB | Rocky Repro for their ongoing support.

CLASS ONE HONOUR ROLL

2022 Signature Series by Mayura Station

CLASS CHAMPIONS

2021 Stone Axe by Stone Axe Pastoral

2020 Stone Axe by Stone Axe Pastoral

2024 Signature Series by Mayura Station

2019 Signature Series by Mayura Station

2023 Jade Wagyu by Kilcoy Global Foods

2018 Signature Series by Mayura Station

2022 Signature Series by Mayura Station

2017 2GR Premium Fullblood Wagyu

2021 Stone Axe by Stone Axe Pastoral

2016 Master Kobe by AACo

2020 Stone Axe by Stone Axe Pastoral

2015 Master Kobe by AACo

2019 Signature Series by Mayura Station

2014 Shiro Kin by Andrews Meat Industries

2018 Signature Series by Mayura Station

2017 2GR Premium Fullblood Wagyu

2016 Master Kobe by AACo

2015 Master Kobe by AACo

2014 Shiro Kin by Andrews Meat Industries

Signature Series

By Mayura Station

Exceptional melt in your mouth juiciness, with lasting umami flavours and a satisfying silky mouthfeel.

Breeder Mayura Station

Days on feed (approx) 300 days

Age at slaughter (approx) 27 months

Target CWt range 450kg

Processor G & K O’Connor

Target markets Domestic 65% Export 35%

Shiro Kin

By Andrews Meat Industries

Melting creamy caramel mouthfeel with rich beefy aromas.

Breeder 3D Genetics

Days on feed (approx) 400 days

Age at slaughter (approx) 33 months

Target CWt range 400-420kg Processor JBS Riverina

L’grow

By Lotte International

A great eating experience of delicate honey, sweet desolving caramel aromas and toasted herb finish.

Breeder Syme on Yarra

Days on feed (approx) 400+ days

Age at slaughter (approx) 32 months

Target CWt range 430kg

Processor John Dee Target markets Domestic 20% Export 80%

Dam ID SAXFM00232

Master Selection

By Mort & Co

Lasting but delicate fine notes of dairy and fresh aromas.

Breeder 3D Genetics

Days on feed (approx) 439 days

Age at slaughter (approx) 29 months

Target CWt range 440kg Processor Stanbroke Beef

Sanchoku

By Stanbroke Beef

Buttery tendernes with a delicate crust and a clean sweet finish.

Breeder Stanbroke Pty Ltd

Days on feed (approx) 391 days

Age at slaughter (approx) 40 months

Target CWt range 420kg

Processor Stanbroke Beef

Stone Axe Wagyu

By Stone Axe Pastoral Company

Melting, lasting juiciness with creamy soft caramel tones.

Breeder Stone Axe Pastoral Company

Days on feed (approx) 450 days

Age at slaughter (approx) 34 months

Target CWt range 430-450kg

Processor John Dee Target markets Domestic 50% Export 50%

Macquarie Wagyu

By Direct Meat Company

Tender with an exceptional mouth feel, a well rounded beefy flavour punch.

Breeder Macquarie Wagyu

Days on feed (approx) 450 days

Age at slaughter (approx) 32 months

Target CWt range 440kg

Stanbroke Beef

Jade Wagyu

By Kilcoy Global Foods

Full bodied beefy flavour with lasting buttery tones.

Breeder Arubial Wagyu

Days on feed (approx) 500 days

Age at slaughter (approx) 36 months

Target CWt range 440kg

Connors Wagyu Beef

By Direct Meat Company

Soft earthy, cereal flavours with subtle caramel and cereal tones.

Breeder Macquarie Wagyu

Days on feed (approx) 500 days

Age at slaughter (approx) 34 months

Target CWt range 440kg

Beef

King River Fullblood

By King River

Moreish beefy flavours and elaborate sweet aromas.

Breeder Lotus Park Grazing Co

Days on feed (approx) 360 days

Age at slaughter (approx) 36 months

Target CWt range 440kg

Cobungra Station Wagyu

By Stone Axe Pastoral Company

Silky with overwhelming juiciness and delicately textured crust.

Breeder Stone Axe Pastoral Company

Days on feed (approx) 450 days

Age at slaughter (approx) 38 months Target CWt range 430-450kg

Jack’s Creek Wagyu

By Jack’s Creek

Lasting, delicate melting caramel flavours with an enjoyable beefy aroma.

Breeder Hidden Valley

Days on feed (approx) 492 days

Age at slaughter (approx) 30 months

Target CWt range 420kg Processor ACC Cannon Hill

Infinite Full Blood Wagyu

By Rangers Valley

Soft, lasting juiciness throughout, with a pleasant caramel taste.

Breeder Yalandra Pastoral

Days on feed (approx) 550 days

Age at slaughter (approx) 36 months

Target CWt range 450kg

John Dee

Sandalwood

By Lotte International

Tender, bursting juiciness mouthfeel with a smokey grilled aroma.

Breeder WK & TK Berry

Days on feed (approx) 400+ days

Age at slaughter (approx) 40 months

Target CWt range 430kg

John Dee

Muse Wagyu

By Paradigm Foods

Rich beef flavour, with grilled butter and creamy undertones.

Breeder Dom Bayard

Days on feed (approx) 450 days

Age at slaughter (approx) 36 months

Target CWt range 430kg Processor G & K O’Connor

Southern Highlands

By Global Meats

Fulfilling, rich burnt butter flavours with a soft cereal aroma finish.

Breeder Iwasaki Grazing

Days on feed (approx) 500 days Age at slaughter (approx) 30 months Target CWt range 420kg

THE PHAT WAG

By J.T & S.R Maller

Satisfying, rich beefy flavours with rich caramel aromas.

Breeder Hamilton Park Wagyu

Days on feed (approx) 300 days

Age at slaughter (approx) 32 months Target CWt range 380kg

CLASS TWO PUREBRED WAGYU

Class two recongises the outstanding gains being seen in the Purebred Sector (93+% Wagyu). Capable of achieving very high marble scores, these Purebred entries combine leading Fullblood genetics with new characteristics such as polled.

There is no marble score restriction for this class. A DNA sample was taken by Australian Wagyu Association for genomic testing, Wagyu Content testing and parent verification.

CLASS TWO HONOUR ROLL CLASS CHAMPIONS

2024 Eight Blossom Beef by Starzen Australia

2023 Jack’s Creek by Jack’s Creek Wagyu

We would like to thank our class two partner Bovine Dynamics for their ongoing support.

Eight Blossom Beef

By Starzen Australia

Exceptional citrus and rich umami mushroom tones with a smooth melt in your mouth aftertone.

Breeder Fuchang Woodlands

Days on feed (approx) 400 days

Age at slaughter (approx) 24-36 months

Target CWt range 400-450kg

Stanbroke Beef

Kiwami by Stockyard

By

Stockyard Beef

Pleasant herbal aromas paired with beefy undertones and rich cereal flavours.

Breeder Hamblin Pty Ltd

Days on feed (approx) 400 days

Age at slaughter (approx) 40 months

Target CWt range 420kg Processor John Dee

Poll Wagyu

By

Poll Wagyu

Subtle soft buttery notes, with juicy umami mushroom notes.

Breeder Poll Wagyu

Days on feed (approx) 435 days

Age at slaughter (approx) 36 months

Target CWt range 420-500kg

Processor Greenhams’ Tasmania

DMp

DMF

DMp

DMF

DMp

DMF

UFA

Okan Wagyu

By Pardoo Wagyu

Well rounded delicate sweet beefy flavour, with a nutty finish.

Breeder Pardoo Wagyu

Days on feed (approx) 420 days

Age at slaughter (approx) 32 months

Target CWt range 420-430kg

Processor Stanbroke Beef

Target markets Domestic 25% Export 75%

Jack’s Creek Wagyu

By Jack’s Creek

Pleasantly silky with a petite crushed texture and a clean fresh finish.

Breeder Eden Farming

Days on feed (approx) 489 days

Age at slaughter (approx) 30 months

Target CWt range 420kg

Processor ACC Cannon Hill Target markets Domestic 10% Export 90%

Imperial Blossom Beef

By Starzen Australia

Wonderful orchestra of tender, earthy, beefy flavours

Breeder KSpur Pastoral Company

Days on feed (approx) 418 days

Age at slaughter (approx) 32 months

Target CWt range 400-450kg

Processor Stanbroke Beef

Target markets Domestic 40% Export 60%

WX by Rangers Valley

By Rangers Valley Cattle Station

Strong earthy and beefy notes with a fresh toasty finish.

Breeder KSpur Pastoral Company 2024

Days on feed (approx) 410 days

Age at slaughter (approx) 36 months

Target CWt range 450kg

Teys Beenleigh

L’grow

By Lotte International

Melt in your mouth sweetness, with a rich herbaceous aroma.

Breeder White Daisy Wagyu

Days on feed (approx) 400+ days Age at slaughter (approx) 30 months Target CWt range 430kg

John Dee

Master Selection

By Mort & Co

Delicate caramlised flavours finishing with burnt butter and grains aromas.

Breeder Paul Steinohrt

Days on feed (approx) 420 days

Age at slaughter (approx) 30 months

Target CWt range 440 kg Processor Stanbroke Beef

CLASS THREE CROSSBRED WAGYU

Class three is open to all non-Fullblood and non-Purebred Crossbred Wagyu cattle of at least 50% to a maximum of 93% Wagyu (F1 – F3+). It celebrates the best of Crossbred Wagyu production. No Marble score restriction in this class.

A DNA sample was taken by Australian Wagyu Association for Wagyu Content testing and parent verification.

Class three is a long-standing feature of the competition with Fullblood and Purebred entries allocated to class one and class two.

CLASS THREE HONOUR ROLL CLASS CHAMPIONS

2024 Margaret River Wagyu Beef by Stone Axe Pastoral Company

2023 Okan by Pardoo Wagyu

2022 WX9 by Rangers Valley

2021 Connors Wagyu by Direct Meat Company

2020 Jack’s Creek Wagyu X by Jack’s Creek

2019 Strathdale Wagyu

2018 The Phoenix by Mort & Co

2017 Tajima Wagyu by Andrews Meat Industries

2016 Pardoo Wagyu

2015 MasterBeef by Hamblin Pty Ltd

2014 MasterBeef by Hamblin Pty Ltd

We would like to thank our Class Three partners Hughes Pastoral | Georgina Pastoral for their ongoing support.

Hughes Pastora l

Georgina Pastoral

Margaret River Wagyu Beef

By Stone Axe Pastoral Company

Luxury, delicate, high level example of Wagyu beef with silky, velvety, creamy tones and mouthfeel.

Breeder Stone Axe Pastoral Company

Days on feed (approx) 300 days Age at slaughter (approx) 28 months

CWt range 380kg

ICON XB Wagyu

By Paradigm Foods

Juicy, silky fat texture, with bursts of toasted caramel and nutty flavours.

Breeder Hugh McMurtrie

Days on feed (approx) 360 days Age at slaughter (approx) 28-30 months Target CWt range 420kg

Carrara Wagyu

By Kilcoy Global Foods

A succulent, vibrant burst of beefy umami, melting into nutty aromas.

Breeder Arubial Wagyu

Days on feed (approx) 350+ days

Age at slaughter (approx) 36 months

Target CWt range 440kg

DMp

DMp

DMF

DMp

Okan Wagyu

By Pardoo Wagyu

Full bodied, silky butter mouthfeel finishing with beautiful nutty flavours.

Breeder Pardoo Wagyu

Days on feed (approx) 420 days

Age at slaughter (approx) 32 months

Target CWt range 420-430kg

Sanchoku Wagyu

By Stanbroke Beef

Tender, lasting buttery texture with herbal fatty flavours.

Breeder Stanbroke Pty Ltd

Days on feed (approx) 391 days

Age at slaughter (approx) 36 months

Target CWt range 420kg

Processor Stanbroke Beef

Jack’s Creek Wagyu X

By Jack’s Creek

Delicate umami flavours, with tasty buttery aftertaste.

Breeder A&L North

Days on feed (approx) 409 days

Age at slaughter (approx) 30 months

Target CWt range 420kg

Processor ACC Cannon Hill

Target markets Domestic 10% Export 90%

Darling Downs

By Australian Agricultural Company

An initial juicy burst with a lasting caramelised butter flavour.

Breeder AACo

Days on feed (approx) 330 days

Age at slaughter (approx) 36 months

Target CWt range 420kg

Cloverlea Wagyu

By Cloverlea Enterprises

Savoury, deep umami flavour, with a lightly toasted finish.

Breeder McIntyre Ag

Days on feed (approx) 400 days

Age at slaughter (approx) 28 months

Target CWt range 420-470kg

Ultimus X

By AgriGate Australia

Tender, melting caramel flavours with a bursting with juiciness.

Breeder Edwards Livestock

Days on feed (approx) 400 days

Age at slaughter (approx) 30 months

Target CWt range 420-460kg

Processor John Dee

DMp

DMF

DMp

DMF

DMp 42%

Stockyard Black

By Stockyard Beef

Naturally juicy, tender with melting delicate beefy flavours.

Breeder Bryant Beef

Days on feed (approx) 400 days

Age at slaughter (approx) 38 months

Target CWt range 420kg

Processor John Dee

Omino

By Harmony Agriculture & Food Co

Tender with subtle floral and toasted cereal after tones.

Breeder JHW Paterson

Days on feed (approx) 380 days

Age at slaughter (approx) 24-28 months

Target CWt range 440kg

Processor G & K O’Connor Target

WX by Rangers Valley

By Rangers Valley Cattle Station

Enjoyably tender with a satisfying mouthfeel, finishing with fresh hay aromas.

Breeder Western District Pastoral

Days on feed (approx) 390 days

Age at slaughter (approx) 30 months

Target CWt range 450kg

Processor John Dee

Target markets Domestic 15% Export 85%

The Phoenix

By Mort & Co

Succulent, long lasting caramel flavour with a melting buttery finish

Breeder Bishop Wagyu

Days on feed (approx) 384 days

Age at slaughter (approx) 27.5 months

Target CWt range 440kg

King River Crossbred

By King River

Robust beefy flavours with a clean smooth earthy aroma finish.

Breeder Lotus Park Grazing Co

Days on feed (approx) 360 days

Age at slaughter (approx) 36 months

Target CWt range 440kg Processor Stanbroke Beef

Class four recognises the power of Fullblood Wagyu genetics over optimal dam genetics from other breeds.

The Open F1 Wagyu Steak class provides an opportunity to showcase the best of F1 Wagyu production. No marble score restriction in this class.

A DNA sample was taken by Australian Wagyu Association for genomic testing, Wagyu Content testing and parent verification.

We would like to thank our class four partner Prime Cut Meats for their ongoing support.

Jack’s Creek Wagyu F1

By Jack’s Creek

Delightfully outstanding, tender with lasting buttery juiciness and caramel undertones. The complete Wagyu package.

Breeder Stamo

Days on feed (approx) 409 days

Age at slaughter (approx) 30 months Target CWt range 420kg

ACC Cannon Hill

Black Opal

By Harmony Agriculture & Food Co

Enjoyably juicy with an earthy, long lasting flavour that’s as buttery as it is mushroomy.

Breeder JHW Paterson

Days on feed (approx) 380 days

Age at slaughter (approx) 24-28 months

Target CWt range 440kg

ICON XB Wagyu

By Paradigm Foods

A good depth of pleasant, buttery flavour and an enjoyable light chew.

Breeder Clerkness Pastoral Company

Days on feed (approx) 360 days

Age at slaughter (approx) 28-30 months

Target CWt range 420kg Processor Stanbroke Beef

DMp

DMF

DMp

DMF

UFA

DMp

DMF

Kuro Kin Wagyu F1

By Pinnacle Fine Foods

Gellified fat with notes of rich olive oil and a burst of sweet, viscous juice.

Breeder Kuro Kin Wagyu

Days on feed (approx) 355 days

Age at slaughter (approx) 27 months

Target CWt range 425kg Processor Green Mountain

Cloverlea Wagyu

By Cloverlea Enterprises

A great crust with melting tenderness and a buttery, juicy undertone.

Breeder McIntyre Ag

Days on feed (approx) 400 days

Age at slaughter (approx) 28 months

Target CWt range 420-470kg

Processor Stanbroke Beef Target markets Domestic 0% Export 100%

Tajima Australian Grainfed Wagyu

By

Andrews

Meat Industries

Brothy, creamy, juicy and buttery with a good mouthfeel and fine texture.

Breeder Andrews Meat Industries

Days on feed (approx) 380 days

Age at slaughter (approx) 28-30 months

Target CWt range 420-440kg

Processor JBS Riverina

Target markets Domestic 15% Export 85%

DMp

King River Crossbred

By King River

Pleasant overall texture with a nice caramel crust and balance of juiciness.

Breeder Gavin Yates

Days on feed (approx) 360 days

Age at slaughter (approx) 36 months

Target CWt range 440kg Processor NCMC Casino

DMp

Carrara Wagyu

By Kilcoy Global Foods

Tender juiciness with a buttery and caramelised, slightly metallic flavour.

Breeder Arubial Wagyu

Days on feed (approx) 350+ days

Age at slaughter (approx) 36 months

Target CWt range 440kg Processor Kilcoy

Omino

By Harmony Agriculture & Food Co

An enjoyable chew with an herbaceous fresh bread aroma.

Breeder JHW Paterson

Days on feed (approx) 380 days

Age at slaughter (approx) 24-28 months

Target CWt range 440kg

Processor G & K O’Connor

Target markets Domestic 30% Export 70%

Sanchoku Wagyu

By Stanbroke Beef

Classic silky Wagyu mouthfeel with a dry, umami finish.

Breeder Stanbroke Pty Ltd

Days on feed (approx) 350 days

Age at slaughter (approx) 28 months

Target CWt range 420kg

Stanbroke Beef

50%

L’grow

By Lotte International

Delicate in aroma with initial juiciness and firm texture.

Breeder Remlub Pastoral Company

Days on feed (approx) 400+ days

Age at slaughter (approx) 27 months

Target CWt range 430kg Processor John Dee

Class five is a staple for all Crossbred Wagyu brands, representing value and premium quality within Crossbred Wagyu production.

Within the Marble Score 5-7 category, the Wagyu Commercial steak can provide access to unique fine marbling and dining characteristics unique to Wagyu-influenced products.

A DNA sample was taken by Australian Wagyu Association for Wagyu Content testing and parent verification.

CLASS FIVE HONOUR ROLL CLASS CHAMPIONS

2024 Icon XB Wagyu by Paradigm Foods

2023 Diamantina Wagyu by Stanbroke Beef

2022 WX by Rangers Valley

2021 Okan by Pardoo Wagyu

2020 Okan by Pardoo Wagyu

2019 Jack’s Creek F1 Wagyu by Jack’s Creek

2018 Stockyard Silver by Stockyard

2017 Westholme Wagyu

2016 Darling Downs Wagyu by AACo

2015 Hughes Pastoral Co

2014 Goorambat Wagyu

We would like to thank our class five partner Comcater for their ongoing support.

ICON XB Wagyu

By Paradigm Foods

Very soft and very clean on the palate. Rich but delicate.

Breeder Hugh McMurtrie

Days on feed (approx) 360 days

Age at slaughter (approx) 28-30 months

DMp

DMF

UFA

DMp

DMF

Target CWt range 420kg Processor Stanbroke Beef

markets Domestic 10% Export 90%

Tajima Australian Grainfed Wagyu

By Andrews Meat Industries

Heavily caramelised with a strength of butter flavour.

Breeder Andrews Meat Industries

Days on feed (approx) 380 days

Age at slaughter (approx) 28-30 months

Target CWt range 420-440kg Processor JBS Riverina

L’grow

By

Lotte International

Good mouthfeel with an initial burst of lasting juiciness and a smokey flavour.

Breeder Saltwater Grazing Pty Ltd

Days on feed (approx) 400+ days

Age at slaughter (approx) 27 months

Target CWt range 430kg Processor John Dee

DMp

DMp

DMF

First Growth

By Pardoo Wagyu

Toasted cereal aroma with notes of mushroom and salted butter taste.

Breeder Pardoo Wagyu

Days on feed (approx) 420 days

Age at slaughter (approx) 32 months

Target CWt range 420-430kg

Processor Stanbroke Beef Target markets Domestic 25% Export 75%

King River Crossbred

By King River

Wheat biscuit notes with a good depth of flavour. Early and lasting juice.

Breeder River Cattle Grazing

Days on feed (approx) 360 days

Age at slaughter (approx) 36 months

Target CWt range 440kg

Processor NCMC Casino

markets Domestic 30% Export 70%

Jack’s Creek Wagyu X

By Jack’s Creek

A lingering creaminess on the palate, clean and fresh mouthfeel.

Breeder Stamo

Days on feed (approx) 409 days

Age at slaughter (approx) 30 months

Target CWt range 420kg

Processor ACC Cannon Hill

markets Domestic 10% Export 90%

DMp

DMF

DMF

Darling Downs

By Australian Agricultural Company

Good overall flavour with mid-range umami and slightly sour caramel undertones.

Breeder AACo

Days on feed (approx) 330 days

Age at slaughter (approx) 36 months

Target CWt range 420kg

Kuro Kin Wagyu F1

By Pinnacle Fine Foods

An enjoyable chew with lasting, slight juiciness. Slightly nutty.

Breeder Kuro Kin Wagyu

Days on feed (approx) 355 days

Age at slaughter (approx) 27 months

Target CWt range 425kg

Green Mountain

markets Domestic 0% Export 100%

Imperial Blossom Beef

By Starzen Australia

Tender with a low, nutty aroma and enjoyable flavour.

Breeder KSpur Pastoral Company

Days on feed (approx) 418 days

Age at slaughter (approx) 34 months

Target CWt range 400-450kg

Processor Stanbroke Beef

Target markets Domestic 40% Export 60%

DMp 30%

DMF 6.2

UFA 49%

EMA 115 cm 2 Sire ID LSRFN0178

Diamantina

By Stanbroke Beef

Smokey caramel flavour, giving way to an umami finish.

Breeder Stanbroke Pty Ltd

Days on feed (approx) 350 days

Age at slaughter (approx) 28 months

Target CWt range 420kg

Processor Stanbroke Beef

Target markets Domestic 50% Export 50%

Black Opal

By Harmony Agriculture & Food Co

Citrus nose with an initial burst of juiciness with subtle undertones.

Breeder JHW Paterson 2024 BRONZE MEDAL CO

Days on feed (approx) 380 days

Age at slaughter (approx) 24-28 months

Target CWt range 440kg

K O’Connor

DMp 32%

DMF 5.8

UFA 56%

EMA 123 cm 2 Sire ID KT4FL2166

DMC Black

By Direct Meat Company

Distinct muscle carrying mild nutty flavours. Clean and juicy.

Breeder KB & L Zahl

Days on feed (approx) 400 days

Age at slaughter (approx) 32 months

Target CWt range 450kg

Processor Stanbroke Beef Target markets Domestic 10% Export 90%

1824

By Australian Agricultural Company

Instant minerality on the nose and tongue, with a tender texture.

Breeder AACo

Days on feed (approx) 330 days

Age at slaughter (approx) 36 months

Target CWt range 420kg

Cloverlea Wagyu

By Cloverlea Enterprises

Good savoury and herbaceous notes and an enjoyable chew.

Breeder Edwards Livestock

Days on feed (approx) 400 days

Age at slaughter (approx) 28 months

Target CWt range 420-470kg Processor Stanbroke Beef

MAJOR AWARDS

GRAND CHAMPION & RESERVE CHAMPION WAGYU

RESERVE CHAMPION

The Reserve Champion is the second place overall highest score across all entries in the WBBC.

The entry can be from any category and the Reserve Champion recognises outstanding achievement in the production of Wagyu beef to its highest standards.

The Australian Wagyu Association would like to thank our Reserve Champion partner Ariat for their ongoing support.

HONOUR ROLL RESERVE CHAMPIONS

2024 Shiro Kin by Andrews Meat Industries

2023 Kiwami by Stockyard Beef

GRAND CHAMPION

The Grand Champion is the entry with the highest overall score across all categories in the WBBC.

Each year, the Grand Champion is celebrated by all in the Wagyu Sector as being the pinnacle of Wagyu production for the year within the Wagyu Branded Beef Competition, the only Wagyuspecific beef competition that puts the best Wagyu brands and new entries head-to-head to enable continual improvement in Wagyu quality in search of the ultimate eating experience.

The Australian Wagyu Association would like to thank our Grand Champion partner Ariat for their ongoing support.

HONOUR ROLL GRAND CHAMPIONS

2024 Signature Series by Mayura Station

2023 Jade Wagyu by Kilcoy Global Foods

2022 Signature Series by Mayura Station

2021 Stone Axe by Stone Axe Pastoral

2020 Stone Axe by Stone Axe Pastoral

2019 Signature Series by Mayura Station

2018 The Phoenix by Mort & Co

2017 Tajima Wagyu by Andrews Meat Industries

2016 Pardoo Wagyu

2015 Master Kobe by AACo

2014 Shiro Kin by Andrews Meat Industries

Breeder 3D Genetics

Digital Marbling 71%

Digital Marbling Fineness 8.7

Unsaturated Fatty Acid 50%

Eye Muscle Area 106 cm 2

Days on feed (approx) 400 days

Age at slaughter (approx) 33 months

Target CWt. range 400 - 420 kg

Processor JBS Riverina

Sire ID WKSFS0100

Dam ID 3DWFP0050 Melting creamy caramel mouthfeel with rich beefy aromas.

GRAND CHAMPION 2024

AWARDED TO THE HIGHEST SCORING ENTRY ACROSS ALL CLASSES

Signature Series

Exceptional melt in your mouth juiciness, with lasting umami flavours and a satisfying silky mouthfeel.

Wagyu World’s Luxury Beef

BY MAYURA STATION

Breeder Mayura Station

Digital Marbling 60%

Digital Marbling Fineness 8.1

Unsaturated Fatty Acid 62%

Eye Muscle Area 155 cm 2

Days on feed (approx) 300

Age at slaughter (approx) 27 months

Target CWt. range 450 kg

Processor G & K O’Connor

Sire ID ADBFN0387

Dam ID ADBFN1201

The 2024 WBBC represents the very best of the Australian Wagyu Industry, where brands strive for continuous improvement in their product.

Dr Alex Ball Wagyu Branded Beef 2024 Chief Steward

SPECIAL THANKS TO OUR 2024 PARTNERS

The Australian Wagyu Association would like to thank the following sponsors who have contributed to the Wagyu Branded Beef Competition.

Georgina Pastoral

Hughes Pastora l