Issue 87 | Wagyu Quarterly Update, Autumn 2024

WAGYU

QUARTERLY UPDATE

Naturally nutritious.

Exceptional quality.

New balanced Wagyu Selection Index

Achieving success with artificial breeding

Phat Wag brings eating quality to Beef2024

Deep dive into Wagyu beef taste profiling

PROMOTING, ENHANCING AND CELEBRATING THE WAGYU SECTOR

WAGYU World’s Luxury Beef

# Worlds Luxury Beef

Editorial

Emily Rabone − emily@wagyu.org.au

Contributors

7

Laird Morgan, Dr Matt McDonagh, Dr Anneline Padayachee, Aaron van der Heuvel, Selwyn and Jocelyn Maller, Peter and Lachy Gilmour.

Art Direction

Heather Frazier − heather@squishcreative.com

Print

Lighthouse Print Group (Printed using soy vegetablebased inks with alcohol free solutions. The magazine is fully recyclable and printed in Australia).

Publisher/Distributor

Australian Wagyu Association communications@wagyu.org.au

Disclaimer

All

On

President's report

Empowering members for a stronger AWA

As an organisation, it is incumbent upon the AWA to provide support and knowledge to its members regarding the operation and direction in which the company is going. As with all organisations that have a large membership like ours, there will be a wide range of opinions and ideas, in fact, this is to be encouraged and fostered. It broadens our perspective and strengthens us as a group by becoming an all-inclusive one.

All Board members are responsible for being an accessible point of contact for all members who wish to voice an opinion or an idea. I would encourage all members to take advantage of this privilege so that, as Board members, we can take this feedback - both positive and negative – to the Committee and Board meetings that we participate in.

Recently, I have been made aware of the disappointment by breeders being unable to access carcase data of cattle they've sold to a third party. While there is very little you can do about this now, I would encourage all vendors to have this requirement as part of their sale conditions in future. This will not only negate disappointment but allows vendors to access this all-important data so that it can be entered into whichever platform the vendor wishes to utilise, thus enabling past breeding decisions to be analysed and future decisions to be made. “You can’t fix it if you don’t know what’s broken” is a very relevant adage in this circumstance.

In addition to the announcement of many initiatives over the past twelve months by the Board, comes the recent announcement of two more exciting initiatives. This should give the membership confidence that the Board is diligently assessing and implementing projects for a more solid foundation for all members.

The new Breeder Feeder Index (BFI), in a nutshell, empowers breeders with an index that I believe is the most balanced one presented to date. This index is run on the platform supplied by AbacusBio (another recent initiative of the Board) that for the first time ever allows for carcase weights to be included in the algorithms of an index and non-linear functions utilised in both birth weights and mature cow weights.

Announcements and webinars have already been provided for this new Index, and there will be a technical session at the Conference in April which I do hope everyone will avail themselves of for their deeper understanding of the BFI. It has been very pleasing that the overwhelming response by membership to date has been very positive.

The opening of the international office in Texas, USA, demonstrates the intention of the AWA to improve the services provided to all members. The main beneficiaries of this office will obviously be - as it was intended - our overseas membership. As it will be in a different time zone, staff from the Australian office will achieve more efficient use of their time.

A huge thank you must go to Jeanette Rawlings who went above and beyond her job description in supporting/ managing our CEO Matt in achieving this mammoth task. Both decisions were made by the Board after an extensive amount of discussion, deliberation and research, over a period in excess of twelve months.

We are very confident of the positive impact these new initiatives will have for the future progression and development of the company.

I look forward to meeting as many old and new members as I can at the Conference. This year we will again be enlightened by an outstanding, world class line up of speakers, which will stimulate and encourage ideas as we push the Wagyu breed forward in its quest for excellence.

Hope you all get wet shirts between now and April.

Laird Morgan AWA President

CEO update

WagyuEdge '24 Conference – Cairns Queensland

This year, we’re taking our key Australian and International member engagement event to Cairns in tropical far North Queensland. WagyuEdge ‘24 will be held early this year (10 - 12 April) to accommodate Wagyu’s increased presence at Beef Australia 2024 in early May.

Just like our WagyuEdge '23 Sydney program, we are planning a full three days, starting with an AWA member technical update in the morning of 10 April, with the formal conference sessions starting after lunch that day and completing on Friday, 12 April, with our Black-tie Wagyu Industry Dinner.

This year, our conference program will focus on innovations that will shape our future and the application of Wagyu genetics to vast Northern Australian herds. We have another world-class line-up of exceptional speakers invited, including senior representatives from the Federal Department of Trade, who will speak about the changing global trade environment.

The integration of Wagyu genetics into large Northern herds, including the Consolidated Pastoral Company (CPC) program in the Northern Territory, will be discussed by the CPC CEO, Mr Troy Setter. We will also celebrate 200 years of the Australian Agricultural Company, focusing on Wagyu, hearing from the AACo MD, Mr David Harris.

Our future industry leaders session will allow us to look forward through the eyes of our next-generation industry leaders, including Jack Sher (Sher Wagyu), Jessie Chiconi (Chiconi Grazing), and Reid Smith (Wilders Wagyu USA). These current Wagyu Sector thought leaders will share their insights into the future of Wagyu in Australia and globally.

2024 Wagyu Branded Beef Competition Awards Ceremony

We will combine our Welcome function with the 2024 Wagyu Branded Beef Competition BBQ and Awards night on April 10 on the Cairns Esplanade overlooking Cairns beach. MasterChef Australia's Andy Allen will host the Wagyu Branded Beef Awards which showcases our leading brands and their product to the industry that supports them by breeding the best Wagyu on earth. This year, we had a digital marble score 20 entry in the competition. If you want to try the highest marble score entry we have ever seen in the 14 years of the Wagyu BBC, I recommend not missing one of the highlight evenings of the Wagyu calendar.

2024 Elite Wagyu Sale

Our Elite Wagyu Sale will be held dockside at Hemingway's on the Cairns waterfront on the night of the 11th of April. Guests can dine on an array of seafood and Wagyu beef at different food stations, with exclusive access to multiple indoor and outdoor entertainment areas while the Sale is underway inside the venue.

2024 Wagyu Industry Dinner and Hall of Fame Award

Our 2024 Wagyu Industry Dinner will again be a true celebration of the global Wagyu Sector on Friday, the 12th of April. A professional compere will join us for an evening, and we will announce the very deserving 2024 Wagyu Hall of Fame recipient. Dance the night away along with our Wagyu band “Sam + Sam” from our Sydney Wagyu Industry Dinner, to ensure a night of pure Wagyu indulgence as we celebrate our industry and recognise the exceptional contribution of our Hall of Fame recipient.

We have already received strong conference registration numbers from Australian and International members. We look forward to welcoming you all to a unique conference experience on the doorstep of the Great Barrier Reef in tropical Far North Queensland.

MasterChef Australia's Andy Allen will host the Wagyu Branded Beef Awards on the Cairns Esplanade April 10, 2024.

March 2024 Board Update

The AWA Board met in late February to review of the AWA half-yearly (July to December 2023) performance against the 2023-2024 Operational Plan, assess statutory items and consider key items as follows:

1. AWA Board Governance Workshop was conducted, including a review of the AWA Governance Charter and Code of Conduct and current governance trends with Ms Christine Hawkins (AO), Directors Australia.

2. AbacusBio's final methodologies and model for the new Breeder Feeder Index were reviewed and approved for release. This self-replacing index puts more emphasis on selecting for maternal traits and fertility, while also promoting moderate birth weight and high carcass weight outcomes from moderate mature weight females. Along with the index, a communications strategy was also approved to ensure effective delivery of the information to members.

3. The meeting provided final approval of strategies to improve international service provision to AWA members globally. The meeting noted that project work had been conducted since AWA Board approval in May 2023 to optimise processes for working with international members in multiple time zones. An increasing need to maximise service delivery efficiency and increase identification and access to benchmarked global genetic diversity for all AWA members was highlighted. The meeting approved the finalisation and communication of an international office of the AWA, to be based in Texas, USA, to enable improved service delivery and increased access to genetic diversity in Wagyu cattle through members in more than 30 countries around the world.

4. The meeting reviewed joint agreement opportunities with other international Wagyu organisations to assist in streamlining business and registration processes in different countries.

5. The meeting reviewed progress with the development of AWA’s databases through a partnership with the Helical Company. Significant advances have been made to streamline AWA’s member services provisions, including opportunities for single-touch DNA testing, registration, and automation of AWA’s systems and processes.

6. A review of AWA’s genetic analysis provision has been ongoing since AWA’s call for expressions of interest from genetic services providers in 2022. The Board reviewed progress to date and the next phases of its genetic projects.

7. The Board has made a change to the AWA Bylaws that affects Herd Codes used by AWA members. The change is intended to prevent errors caused by confusion between the letters O and L. The change specifies that zeros and ones are excluded from use in Herd Codes. The updated definition of Herd Code is now reflected in the AWA Bylaws Version 2024.01 .

AWA Bylaws VERSION 2024.01

“HERD CODE is a unique identification approved by AWA for each herd for the purposes of registration. It comprises a three-character code. The code may comprise three letters, or three numbers or a combination of letters and numbers excluding zero and/or one. The herd code is part of the identification with which an animal must be identified prior to registration.”

8. The meeting noted a request from members regarding improved provision of services for breeders of Red Wagyu (Akaushi) who register their animals with the AWA. Noting that the AWA Constitution refers to the support of Wagyu Breeds, the Board reviewed Red Wagyu registration numbers, which are below 1% of total registration numbers. This and the low data submission trends do not support viable independent genetic analysis of Red Wagyu cattle. Opportunities to partner with other organisations are now being explored.

9. Company operational performance against KPIs for the first half of FY2024 was reviewed. Progress to date against all key work areas has been satisfactory. The performance recording, DNA testing, animal registrations, and membership activity are all tracking well ahead of target.

10. The first quarter FY2024 financial performance was reviewed, and satisfactory operation against budget with the AWA ahead of targets year to date was noted.

11. The meeting approved the admission to full membership of 54 new members and 11 associate members.

Final word from the office

On behalf of our wonderful team of dedicated and passionate staff, I thank you for working with us throughout 2023 and the first quarter of 2024. I look forward to seeing many of you at the WagyuEdge’24 Conference, as well as at our expanded Beef Australia 2024 site and onsite activities.

Matt McDonagh AWA Chief Executive Officer

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Introducing the Wagyu Breeder-Feeder Index

A new tool for maximising profitability in self-replacing herds

The Australian Wagyu Association (AWA) has implemented the Wagyu Breeder-Feeder Index (BFI). This new, balanced Selection Index assists Wagyu breeders in selecting the most profitable animals in a self-replacing herd while better-managing birth weight, milk and mature cow weight.

Benefits of the Breeder-Feeder Index

The Breeder-Feeder Index:

1. Produces a higher growth response, especially for post-weaning gain and Carcase Weight;

2. Reduces the number of high ranking extreme high and low Birth Weight EBV sires;

3. Delivers positive emphasis on Milk and Scrotal Size;

4. Provides a slight negative emphasis on Mature Cow Weight while strongly positively emphasising Carcase Weight, whilst

5. Providing a high selection response for Marble Score Together, these outcomes result in improved system production efficiency through increased pressure on fertility and calf survival in moderately framed females with high turnoff weight progeny that will finish to high carcase weights.

Self Replacing Indexes

The Breeder-Feeder Index is a self-replacing index. The Self-replacing index is a type of selection index that estimates the genetic differences between animals in net profitability per cow joined in a commercial Fullblood or Purebred self-replacing herd.

In self-replacing index models, heifers are retained for breeding (Breeders), and steers and surplus females are sold as feeders for feedlot finishing (Feeders), hence the name “Breeder Feeder Index”.

Self-replacing

index economic models consider all system input costs and output values from background cow breeder management through to the complete supply chain, including the value of the carcase produced.

The AWA had previously published two self-replacing indexes, the SRI and WBI. The new Breeder Feeder Index was designed to replace the WBI. As of February 26, 2024, the AWA has published the prior SRI and the new Breeder Feeder Index (BFI).

AbacusBio Index Development

As part of its continual improvement in genetic selection tools, AWA surveyed genetic service providers in 2022 to identify leading global external experts who would complement AWA’s service delivery and genetic solution provision for members.

AbacusBio was chosen as the leading developer of Selection Indexes. Over nine months in 2023, AbacusBio conducted a project for the AWA to develop a new Self Replacing Index that delivers significant improvements over currently available indexes for Wagyu, including:

AbacusBio's project for the AWA is a game-changer for the Wagyu industry developing a new index so breeders can achieve significant improvements in their herds.

Recognising a birth weight optimum by penalising low and high birth weights, recognising the economic impact of calving difficulties in high birth weight animals and reduced calf survival in low birth weight animals.

Rewarding positive Milk EBVs and penalising negative Milk EBVs by placing an economic weighting on improved calf survival and early life growth with positive Milk, whilst placing a negative economic weighting on reduced calf survival and poor early life growth with negative Milk.

Rewarding positive Carcase Weight while maintaining moderate Mature Cow Weight by recognising the economic cost of maintaining high mature cow weights relative to carcase weight of progeny.

Placing direct emphasis on the Carcase Weight EBV itself as opposed to using traits correlated to Carcase Weight as occurred in prior Self Replacing Indexes.

Placing positive pressure on scrotal size as opposed to negative pressure as per the prior Self Replacing Indexes.

Future Index changes

The AWA has published the new Breeder-Feeder Index (BFI) alongside its existing Indexes, replacing the prior Wagyu Breeder Index.

AWA has contracted AbacusBio to develop new Fullblood Terminal and F1 Terminal Indexes using the same Index model logic used for the Breeder-Feeder Index. Once the AbacusBio Fullblood Terminal and F1 Terminal Indexes are complete (estimated October 2024), the AWA will only publish the three AbacusBio Indexes and the prior Self Replacing Index as follows:

AbacusBio Breeder-Feeder Index (BFI) - a self-replacing herd profitability index

AbacusBio Fullblood Terminal Index (FTI)

- a terminal index for Fullblood slaughter animal production

AbacusBio F1 Terminal Index (F1TI)

- a terminal index for F1 slaughter animal production

Breed Object Self Replacing Index (SRI)

Similarity between the SRI and Breeder-Feeder Index

Generally, animals that rank highly on the prior SRI also tend to rank highly on the new Breeder-Feeder Index.

An analysis of 374 high-accuracy sires registered with the AWA shows a correlation of 0.78. This means significant animal re-ranking occurs between the Breeder-Feeder Index and the prior SRI. Of the top 50 high-accuracy sires ranked on SRI values, 36 still rank in the top 50 of the Breeder-Feeder index. Significant differences in ranking between the SRI and Breeder Feeder Index result from economic value changes in animals.

Independent development of a new Self Replacing Index

AbacusBio was contracted by the AWA to develop a custom selfreplacing commercial index in July 2023. The goal of the project was to produce a fully customised Wagyu index that is:

EASILY INTERPRETABLE – that is, built on a scale that sensibly reflects bull economic values.

TECHNICALLY ROBUST – built on economic values derived from AWA data, current Industry information, and peerreviewed scientific literature. It also incorporates modern index theory, including non-linear approaches and discounted genetic expressions (DGEs), while allowing flexibility for desired gains approaches for traits that are harder to define economically.

FUTURE-FACING – modular and easily altered to incorporate new data or concepts, capable of being updated to include new traits or changing economic values as required.

In particular, AbacusBio was asked to focus on developing solutions to:

Birth Weight – The previous linear approach did not sufficiently discriminate against sires with unacceptably high or low Birth Weight EBVs. An AbacusBio non-linear approach to birth weight aims to reduce the incidence of calving difficulties (i.e. penalising overly large calves) while preserving calf survival (i.e. penalising small calves).

Carcase Weight – Although the Wagyu breed has excellent carcase weight data, prior Wagyu Indexes use growth traits as an indirect proxy for Carcase Weight. The AbacusBio index allows Carcase Weight EBVs to be incorporated directly into the index.

Milk – The previous SRI places negative pressure on Milk EBVs. The Breeder Feeder Index implements a bent linear approach to penalise negative Milk significantly and reward positive Milk gradually.

Mature Cow Weight – Wagyu is a moderate Mature Cow Weight breed. Driving genetic gain for growth rate and carcase weight has had implications for increasing Mature Cow Weight. The Breeder-Feeder Index is designed to increase carcase weight whilst maintaining low negative pressure on Mature Cow Weight.

Economic Model Construction and inputs

AbacusBio custom indices consist of modules that calculate the change in profitability associated with a one-unit change in each trait. The final model provided to the AWA can be updated and modified (with support from AbacusBio) to develop new future selection indexes (e.g. Fullblood Terminal and F1 Terminal) using the same base model construction. This simplifies future index development and implementation and enables routine updates to key economic parameters as required.

AbacusBio developed the Wagyu Breeder-Feeder Index using extensive economic and biological data, along with parameters developed by the Australian Wagyu Association that were used for prior indexes, including the Self-replacing Index (SRI) as shown in Table 1.

This data was fitted within a customised and expanded full economic production model:

Table 1

Key economic and biological inputs used in the development of the AbacusBio Wagyu Breeder-Feeder Index.

Figure 1

The AbacusBio economic framework model overview as applied to the Wagyu Breeder-Feeder Index.

Selection emphasis Breeder-Feeder Index (BFI) compared to the Self Replacing Index (SRI)

The purpose for revising the AWA’s SRI and the focus of the AbacusBio Wagyu BFI development considered

a. Inclusion of the Carcase Weight EBV directly

b. Penalising very high and very low Birth Weight

c. Rewarding high Milk and penalising low Milk

d. Penalising very high Mature Cow Weight

e. Removing negative emphasis on Birth Weight and Scrotal Circumference

The Wagyu Breeder-Feeder Index (BFI)

Places strong emphasis on keeping Birth Weight at intermediate levels, thereby reducing the number of extreme Birth Weight EBV sires (both high and low) at the top of the index rankings

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Figure 2a Current Wagyu Self-Replacing Index (SRI)

Figure 2b AbacusBio Breeder-Feeder Index (BFI)

Balances the emphasis on Marble Score and growth traits, with an emphasis on Carcase Weight as the better measure of economic growth performance

Positively emphasises Milk and Scrotal Circumference (which were negative in the prior SRI)

Balances an emphasis on growth via Carcase Weight with moderate downward pressure on Mature Cow Size Has a correlation of 0.78 with the current SRI

Economic Model for optimal birth weight

The birth weight economic value is derived from a non-linear formula that penalizes both high and low Birth Weight EBVs.

Economic data is used to determine an expected cost for each calving difficulty score (4 for surgical assistance, 3 for heavy pull, 2 for light pull, and 1 for no assistance). Genetic and phenotypic data is then used to determine the average expected cost due to calving difficulties for a given Birth Weight EBV.

The expected percentage of calf deaths due to low birth weight is used to fit the function impacting low Birth Weight bulls. An increase of 2% in calf mortality per 1 kg decrease in Birth Weight EBV below a base of 0 is utilised to provide expected calf loss data.

A non-linear polynomial is then fitted around the economic losses due to high birth weight (more calving difficulties) and low birth weight (reduced calf survival). The Birth Weight EBV optimum is 0 to +3, with economic loss penalties increasing with extreme high or low birth weight.

Figure 3

Combined calf survival and calving ease economic cost inflection at 0.

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Figure 4

Calculated

Economic Model for positive milk

The Milk EBV represents the maternal component of the 200-day weight trait EBV. It is expressed in kg of weight gain in the calf measured at weaning (approximately 200 days of age).

The base milk economic value is derived from the impact of a 1 kg heavier calf at weaning due to increased milk production of the dam. This calculation includes the added value of a heavier calf and the added cost required to maintain the heavier calf and produce more milk.

Extra economic impact was added for low Milk EBV (milk EBV < 0) to include the consequence of lower calf survival from dams with poor milk production. This was done by incorporating a 0.25% increase in calf mortality for each 1 Milk EBV less than 0.

The inclusion of both economic aspects results in a “bent stick” distribution when comparing the Milk EBV to the economic impact per Milk EBV, as shown in Figure 4.

Calculated economic impact

"Bent linear' function - response per Milk EBV unit

Milk EBV

480 kg liveweight and

Economic model for Mature Cow Weight:

The mature weight economic value comprises three different economic values: the extra feed cost required to grow to a replacement heifer to a 1 kg heavier mature weight, the extra annual feed cost required to maintain the 1 kg heavier mature cow weight, and the extra salvage value received for a 1 kg heavier cull cow. Figure 5 shows the modelled mature cow weight difference between two example cows, one at 480kg mature weight and a second at 500 kg mature weight. The economic model estimates the energetic difference to grow and maintain the 500kg cow compared to the 480kg cow up to four years of age, with maintenance energy costs calculated each following year.

economic impact and “bent linear” function showing the response per milk EBV unit.

Figure 5

Modelled mature weight in two cows, one at

one at 500 kg liveweight.

The breakdown of economic valuation for the Mature Cow Weight trait is shown on the next page. The economic impact of increasing the Mature Cow Weight EBV by +1kg in breeding to produce replacement females is -$1.10 within the Breeder Feeder Index calculation. This is driven by increased replacement heifer feed costs and annual mature cow feed costs, offset by increased salvage value from higher carcase weight in the cow when culled.

Breeder-Feeder Index expanded economic range

The following data is a summary of Breeder-Feeder Index calculations based on July 2023 Wagyu BREEDPLAN EBVs extracted for 374 high accuracy sires. The range of economic values expressed by the Breeder-Feeder Index is increased compared to the prior AWA published Self Replacing Index. This is mainly due to increased economic weight being placed on traits like Birth Weight and Milk, as well as direct economic value being placed on Carcase Weight.

Comparing the SRI to the Breeder-Feeder Index, we can see that although the average values for the 374 high accuracy sires are similar for both indexes, there is significant additional range in the Breeder-Feeder Index resulting from the expanded AbacusBio economic models developed specifically for Wagyu.

The expanded economic range for the Breeder-Feeder Index will allow AWA members to better identify superior high value genetic merit animals for use within their breeding programs.

Box and whisker plot showing the mean and range of the SRI values and AbacusBio BFI values for 374 high accuracy Wagyu sires.

Figure 6

Australia emerges as the world's largest exporter of Wagyu beef

The growth and development of the Australian Wagyu Sector

Australia is the largest exporter of Wagyu beef in the world. The estimated value of boxed production for 2023 is AUD $2.0 billion, with approximately 80% of this exported to over 40 countries.

Despite market volatility in the cattle industry, the Wagyu Sector has seen year-on-year improvements in genetic advancement for core production and profitability traits, as well as consistent growth in seedstock and commercial cattle numbers (ranging from F1 to Purebred).

From 220 individuals to 400,000

The global luxury beef industry has emerged from Australia due to the export of Wagyu genetics from Japan in the 1990s. Importation protocols to bring Wagyu cattle and genetics from Japan to Australia were complicated, with significant quarantine periods in other countries required prior to importation. Other countries also sought to export Wagyu cattle and genetics during this period, making the available Wagyu gene pool a globally shared resource.

Around 220 individual Wagyu cattle were exported from Japan, mainly to Australia and the USA. The Australian Wagyu sector has led the development of highly controlled supply chains and optimized product quality and

The growth in demand for Aussie Wagyu Brands within global markets has driven the growth of the Wagyu seedstock and commercial sectors.

consistency to the highest standards. The growth in demand for Aussie Wagyu Brands within global markets has driven the growth of the Wagyu seedstock and commercial sectors.

Fast forward 30 years, and the Australian Wagyu Association (AWA) now has a genomics database for Wagyu cattle of more than 400,000 individuals. Despite the spectacular growth in herd numbers, the global Wagyu gene pool is a narrow and shared resource across all countries able to export and import Wagyu genetics.

Modern genomic technologies can assist breeders in identifying genetic diversity within the Wagyu population worldwide and using this information within their breeding programs. The industry can examine the genomic differences between animals and populations of animals to maintain the quality of the Wagyu population and ensure that it remains a globally shared resource.

Driving innovation for commercial breeders

– Wagyu Feeder Check

The Wagyu seedstock sector has made significant genetic advancements leading to consistent and highquality F1 Wagyu production. The Wagyu Feeder Check is a commercially available DNA tool developed by AWA, Neogen, and CSIRO that provides producers with information on key traits such as Marble Score, Carcase Weight, Average Daily Gain, Eye Muscle Area, and Rump Fat. It evaluates the genetic merit of Wagyu content animals, generating scores between 1 and 10 (10 being the highest) for each trait. The results can be obtained before or during feedlot induction, allowing for better animal management. The Wagyu Feeder Check also identifies the sire as part of the DNA testing process. The results and carcase data can

be used to select bulls for the next year's joining criteria. Australian County Choice conducted modelling on more than 2,000 carcases, demonstrating the ability to predict the potential genetic performance of a sire well before kill data analysis. These sires can directly influence up to four generations of progeny.

Anthony Lee, the CEO of Australian Country Choice, said “We see the Wagyu Feeder Check tool as an important improvement in sustainability of our production, by only targeting animals to the ACC Wagyu program that will achieve the high-quality standards for Wagyu beef. ACC is using this information to improve its Wagyu production supply chain, identifying low profitability animals that will not meet the requirements from long-feeding programs.”

Driving genetic progress for the seedstock industry

The 2021-2031 Australian Wagyu Association - Progeny Test Program (AWA-PTP) is the world's largest global genetic analysis for Wagyu cattle, aiming to develop new Wagyuspecific traits for reproduction, structure, carcase, and eating quality. The program promises to bring leading global genetic diversity into the Australian Wagyu population and enable global Wagyu breeders to prove their sires in the AWA's reference population quickly. The program's year-on-year genetic gains in core Wagyu production and profit traits like Carcase Weight and Marble Score show the potential for continued growth and improvement in the industry. With the AWA Self Replacing Index's average economic value increasing by $10 per year over the last five years, the program's success is evident.

The AWA-PTP's genetic gain is cumulative and highly valued in Wagyu seedstock and commercial Wagyu production, including F1. It offers direct and immediate benefits through next-generation Wagyu and crossbred Wagyu cattle in commercial supply chains.

The AWA-PTP offers an unparalleled chance for the Wagyu cattle industry to unlock the potential of genetic gain and continue its path towards growth and excellence. Be at the forefront of the future of Wagyu cattle farming.

Dr Matt McDonagh, CEO of the Australian Wagyu Association, said the “uptake and use of Wagyu genetic information across the industry has been massive. Using our selection indexes to guide commercial breeding decisions has been a key driver underpinning improved quality and competitiveness of Australian Wagyu product in export markets around the world”.

Technology transformation driving gains

The Wagyu Sector has a strong history of embracing technology, evident in their long-term collaboration with Meat Image Japan. This partnership has led to the objective grading of high-value Wagyu carcases up to the AWA's digital Marble Score 20, where 70% of the rib eye surface has fine and delicate marbling.

Recently, the Wagyu Sector has formed partnerships with Ruminati, an Australian-based climate data company, and MEQ, a global red meat technology innovation company. The partnership with Ruminati has resulted in the launch of a sustainability and carbon benchmarking platform. This new platform will help

the Wagyu Sector take the first steps toward baselining Australia's Wagyu Sector by utilising the complexity of Australia-wide baseline data and current carbon accounting methodologies.

Meanwhile, the partnership with MEQ is enabling further advancements in the prediction of marbling in younger animals. Supply chains are now implementing accurate live-animal ultrasound measurement of intramuscular fat in the feedlot, using the MEQ Live platform, well before slaughter. This data can be combined with MEQ's objective carcass tools to enhance the management and grading of Wagyu carcasses, data capture, and improve the resolution of marbling quality.

Wagyu brands excel

The annual Wagyu Branded Beef Competition, organised by the AWA, is a celebration of the hard work and dedication of all those involved in the Wagyu sector.

This competition showcases the gains achieved through genetic improvement and technology application in Wagyu and supports the development of the Wagyu brand while increasing global market awareness of Australian Wagyu.

The competition recognises the best in Wagyu quality and innovative Wagyu brands that contribute to its production. By promoting Wagyu as the world's luxury beef, this competition inspires and encourages everyone to strive towards excellence. Join us in Cairns for the Wagyu Branded Beef Awards dinner on April 10 to experience the ultimate in Wagyu quality and innovation.

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But why should we care about this?

Scurvy, a deficiency of vitamin C, was a major issue for sailors during the middle-ages causing bleeding gums and weak bones; iron deficiency and anaemia is often considered a problem for women, particularly those of child-bearing age; calcium deficiency and osteoporosis is generally a focal problem for menopausal women and the elderly. When it comes to vitamin B12, everyone regardless of age, gender, or job type is at risk.

Given that humans are unable to produce vitamin B12 (our gut bacteria produce very little during fermentation), vitamin B12 is considered an essential nutrient we need to obtain from our dietary intake. Deficiencies, while easy to prevent, can have serious detrimental impact on health and quality of life. Vitamin B12, as the name suggests, is a B-group vitamin and is the generic name used to describe a group of vitamins that have cobalt (a mineral) as part of the chemistry. This group of vitamins are known as cobalamins, and are water soluble (1, 2). Although easily absorbed into the blood stream, water-soluble vitamins are also lost in urine and perspiration. Thus, it’s not easy to accumulate toxic levels of water-soluble vitamins. Conversely, it is easy to have a deficiency, especially with restrictive diets. Red meat is often touted as the best source of vitamin B12. But how true is this? And more importantly, why does vitamin B12 matter? Today we are going to delve into this relatively common, albeit extremely important vitamin and investigate what it does, populations at risk of a B12 deficiency, and check out how true the meat “vitamin B12 health claim” really is. Regardless of whether you are an omnivore or a plant-exclusive consumer, we’ll also look at ways you can ensure vitamin B12 is a regular part of dietary intake.

Functions in the body

Vitamin B12 has several key functions in the human body including (2):

Red Blood Cell Formation

Working with folate (vitamin B9), vitamin B12 is essential in producing healthy red blood cells responsible for carrying oxygen from the lungs to the rest of the body's tissues. Vitamin B12 deficiency can result in either less red blood cells or deformed red blood cells being formed which will lead to a range of health problems including anaemia.

Neurological function and maintaining the health of the Nervous System

Vitamin B12 is involved in the formation of the myelin sheath, a protective covering that surrounds and insulates nerve fibers needed to facilitate proper nerve transmission. Vitamin B12 deficiency can lead to neurological symptoms such as numbness, tingling, and weakness in the extremities, as well as cognitive impairment and mood disturbances.

The Food Scientist, Dr Anneline Padayachee

DNA Synthesis

Vitamin B12 is essential in the production of nucleotides, the building blocks of DNA, and is thus critical for normal cell growth, replication, and repair. A lack of vitamin B12 could lead to DNA mutations or impaired cell division.

Energy Metabolism

Vitamin B12 participates in the metabolism of carbohydrates, fats, and proteins, which are essential for energy production. Essentially the energy trapped in carbohydrate-, fat- and protein-containing foods we consume is released from the food matrix during digestion. It then needs to be converted to glucose, the body's primary source of energy. Glucose is essentially further processed by the body via various metabolic pathways that generate ATP (adenosine triphosphate), the energy currency of cells. Vitamin B12 is involved in all these steps, particularly the glucose and ATP pathways, converting energy in food into energy the body can use.

Methylation Reactions

Methylation is a biochemical process essential for various physiological functions, including neurotransmitter synthesis, hormone regulation, and DNA repair. Vitamin B12 serves as a cofactor for methionine synthase, an enzyme involved in methylation reactions.

For a water-soluble vitamin, excreted in sweat and perspiration daily, adequate intake of vitamin B12 is crucial for maintaining overall health and preventing deficiency-related complications. Water solubility also has a direct impact on nutritional quality of food sources of vitamin B12.

What does water solubility mean?

When it comes to vitamins, we have two groups: fat soluble and water soluble (3). Solubility is based on chemistry and refers to the substance (i.e. fat or water) needed to absorb a particular vitamin, the absorption pathways in the body (fat soluble vitamins follow fat absorption pathways, while water-soluble follow different pathways) as well as how the body stores the vitamin: fat-soluble vitamins are stored in fat, while water-soluble vitamins are excreted in excess water in the body. Fat soluble vitamins are A, D, E and K while water-soluble vitamins are C and the B-group vitamins (B1, B2, B3, B5, B6, B7 ,B9, and B12) (3). Being able to dissolve readily in water allows B-group vitamins including vitamin B12 to be easily absorbed into the bloodstream primarily from the small intestine (4) and transported throughout the body to

muscles, tissues, organs, developing foetus, etc, wherever they are needed. Unlike fat-soluble vitamins, water soluble vitamins are not stored in the body to a significant extent and are excreted in urine and perspiration (3). It’s essential to consume water soluble vitamins to maintain optimal health especially if one is doing a lot of manual work or exercise, or lives in humid environment where there is a higher body water loss via sweating, or if they have a disease that may cause excessive urination (e.g. diabetes insipidu, a disease that causes the body to produce higher than normal amounts of urine; it is not the same a diabetes mellitus (5)). Although the lack of storage in the body means water-soluble vitamins have a lower risk of toxicity than fat-soluble vitamins, excess consumption of water-soluble vitamins can still lead to toxic outcomes in some cases. The major issue that affects water-soluble vitamins from fat-vitamins is their sensitivity to being exposed to heat and light leading to degradation during cooking and food processing while fat soluble vitamins are relatively stable. It's important to handle and prepare foods containing water-soluble vitamins properly, to preserve their nutritional content.

Dietary sources of Vitamin B12

Although plant foods like algae and mushrooms, or foods that have been exposed to bacteria like tempeh and kimchi may contain vitamin B12, it’s relatively low (6). Furthermore, the form of vitamin B12 in plant foods has a lower bioavailability than animal derived vitamin B12, and is easily degraded during cooking and food preparation (6). The best dietary sources of Vitamin B12 are animalderived foods particularly red meat (including organ meats). Although approximately 30% of vitamin B12 is lost during cooking, red meat derived B12 has both the highest quantity in food AND the highest bioavailability (amount absorbed) with up to 90% absorbed in the small intestine (7, 8). Other foods that contain vitamin B12 include fish (particularly oily fish like salmon, trout, mackerel) and seafood (like oysters, clams), and dairy products

Red meat, particularly beef, is a great source of Vitamin B12, whereas plantbased foods lack significant amounts of this vitamin.

(milk, yoghurt, cheese) are good sources of vitamin B12, but it is important to note that content can vary based on degree of processing and fortification (or lack of fortification) (7-9). Likewise while eggs and poultry contain lower levels of vitamin B12, the bioavailability is comparatively low (about 8%) compared to red meat (varies between 55-90% depending on the individual).

When it comes to vitamin B12, there are several issues with plant-derived foods that do not allow them to be a significant source of vitamin B12. Firstly, vitamin B12 is synthesized (produced) by certain microorganisms, such as bacteria and archaea, rather than by plants or animals themselves. Essentially vitamin B12 is a by-product of fermentation by certain bacteria commonly found in soil or the digestive tract of animals (10). Animals obtain vitamin B12 by consuming these microorganisms directly when they eat grass (growing in soil containing these bacteria), by eating plants that have been contaminated with them, or via their bacterial fermentation process.

Given that cattle do all these things and have a rumen responsible for fermentation, beef is an exceptionally high source of vitamin B12 (10).

Red meat, particularly beef, is considered an excellent source of Vitamin B12 for several reasons (10, 11):

1. High concentration compared to many other food sources.

2. Highly bioavailable form meaning it is easily absorbed and utilized by the body than the synthetic form found in supplements or fortified foods.

3. Red meat is a complete protein source, meaning it contains all the essential amino acids required by the body. This completeness aids in the absorption and utilization of Vitamin B12 and other nutrients present in the meat.

4. Vitamin B12 in red meat exists in the form of methylcobalamin. This form is easily metabolized by the body, contributing to its effectiveness in fulfilling vitamin B12 requirements. The other forms of vitamin B12, while still absorbable, are not as easily metabolized as the form in red meat.

5. Red meat can be stored for longer periods without significant loss of vitamin B12 content, making it a reliable and convenient source of this essential nutrient.

6. Red meat encompasses various cuts and types, offering consumers a range of options to include in their diet. Whether it is lean cuts like sirloin or fattier cuts like ribeye, individuals can choose based on their preferences and nutritional needs while still obtaining ample amounts of vitamin B12.

7. Throughout history, red meat has been a staple in many diets around the world. Its inclusion in traditional diets reflects its importance as a source of essential nutrients, including vitamin B12.

The combination of high concentration, bioavailability, completeness, natural form, storage stability, variety, and historical significance makes red meat an exceptional source of vitamin B12 in the diet. You don’t need a lot of red meat to get sufficient vitamin B12. According to the National Health and Medical Research Council (NHMRC), the recommended dietary intake of vitamin B12 for men and women above 18 years is 2.4 ug/day. Due to the rapid rates of growth and development during pregnancy, pregnant women require 2.6 ug/day, while lactating women require 2.8 ug/day (12).

WHEN IT COMES TO VITAMIN B12,

Liver

26 - 58 ug/100g*

Dairy 0.3 - 2.4 ug/100g*

Red Meat (beef and lamb)

1 - 3 ug/100g*

Chicken

Trace-1

1

Vitamin B12 content in various animalderived foods (9).

Eggs

1 - 2.5 ug/100g*

* raw weight serve

The vitamin B12 content in different animal-derived foods varies (table 1).

Conversely, plants do not require Vitamin B12 for their own growth and metabolism, and therefore do not actively synthesize (produce) or store Vitamin B12 (11). As a result, plant-based foods do not naturally contain Vitamin B12 unless they have been fortified or contaminated with Vitamin B12-producing microorganisms. Although rare, plant-based foods can become contaminated with Vitamin B12-producing microorganisms from the environment, such as soil or water. For example, unwashed vegetables, fruits or mushrooms grown in soil containing these microorganisms may contain trace amounts of Vitamin B12 (9). Some plant-based foods, such as fortified breakfast cereals, plant-based milk alternatives (e.g., soy milk, almond milk), and nutritional yeast, are fortified with Vitamin B12 (11). These fortified foods can be a suitable source of Vitamin B12 for individuals following vegetarian or vegan diets.

At risk groups

It is important to realise that even if red meat or plant-based foods fortified or naturally containing small amounts of Vitamin B12 are consumed regularly, the vitamin may not be efficiently absorbed by the human body (13, 14). Vitamin B12 requires intrinsic factor, a protein produced by the stomach lining, for absorption in the small intestine. Intrinsic factor binds to vitamin B12 and facilitates its absorption into the bloodstream. Without intrinsic factor, vitamin B12 absorption is significantly impaired, which is why vitamin B12 deficiency is more common in individuals with gastrointestinal disorders that affect intrinsic factor production or absorption.

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Table

Other causes of vitamin B12 malabsorption include Addison’s pernicious anaemia, bariatric surgery, coeliac disease, bacterial overgrowth and parasitic infections and inflammatory bowel diseases (13, 14).

In truth, all age groups are susceptible to vitamin B12 deficiency if they have underlying digestive issues. Risk factors for vitamin B12 include (13, 14):

Plant exclusive dietary intake

As animal-derived foods are the primary source of vitamin B12, those following a plant-exclusive diet have a higher risk of vitamin B12 deficiency.

Age

As we get older, we may produce less stomach acid which is needed for the absorption of vitamin B12 from food.

Gastrointestinal disorders

Certain gastrointestinal conditions, such as pernicious anemia, celiac disease, Crohn's disease, and atrophic gastritis, can impair the absorption of vitamin B12 from food, leading to deficiency.

Medications

Some medications, such as proton pump inhibitors (PPIs), histamine-2 receptor antagonists (H2 blockers), and certain diabetes medications, can interfere with vitamin B12 absorption or increase the risk of deficiency over time.

Alcohol consumption

Excessive alcohol consumption can interfere with the absorption and metabolism of vitamin B12, increasing the risk of deficiency.

Pregnancy and breastfeeding

Pregnant and breastfeeding women have increased vitamin B12 requirements to support the growth and development of the fetus or infant. If their dietary intake is inadequate, they may be at risk of deficiency (12).

Other Factors

Certain genetic factors, such as mutations in genes involved in vitamin B12 metabolism, can predispose individuals to vitamin B12 deficiency.

While vitamin B12 deficiency is more common in certain populations, it is generally preventable and treatable with dietary changes, supplements, consuming fortified plant-based foods (especially important for vegans) or injections of vitamin B12. It's important to be aware of the risk factors and to maintain a balanced diet rich in vitamin B12-containing foods or supplements if necessary, especially for individuals at higher risk of deficiency. Regular monitoring and consultation with a healthcare provider can help prevent and manage vitamin B12 deficiency effectively.

Vitamin B12 deficiency health issues

A vitamin B12 deficiency can lead to various symptoms and health complications due to its essential roles in body. Potential consequences of vitamin B12 can vary and requires diagnosis by a medical health care provider and include (11, 13, 14):

Fatigue and weakness : Vitamin B12 is essential for energy metabolism, and deficiency can result in fatigue, weakness, and lethargy due to impaired production of red blood cells and energy.

Megaloblastic anaemia : One of the most common consequences of vitamin B12 deficiency is megaloblastic anaemia. In this condition, the bone marrow produces abnormally large and immature red blood cells, which are unable to function properly. Anaemia can result in symptoms such as fatigue, weakness, pale skin, shortness of breath, and dizziness. This is further exacerbated by a plant-exclusive diet that is low in haem iron as well.

Neurological symptoms : Vitamin B12 deficiency can lead to neurological complications due to its role in maintaining the health of the nervous system. Symptoms may include numbness or tingling in the hands and feet (peripheral neuropathy), difficulty walking, balance problems, muscle weakness, memory loss, cognitive impairment, and mood disturbances.

Neurological damage : Prolonged vitamin B12 deficiency, especially if left untreated, can lead to irreversible neurological damage, including demyelination of nerve fibers in the brain and irreversible neurological deficits.

WHEN IT COMES TO VITAMIN B12, RED MEAT TOPS THE CHARTS

References:

Gastrointestinal issues : Vitamin B12 deficiency can affect the gastrointestinal tract, leading to symptoms such as diarrhoea, constipation, loss of appetite, and weight loss. In severe cases, deficiency may result in glossitis (inflammation of the tongue) or mouth ulcers.

Pregnancy complications : Vitamin B12 deficiency during pregnancy can increase the risk of complications such as neural tube defects in the developing fetus and preterm birth.

Increased risk of Cardiovascular Disease : Some studies suggest that vitamin B12 deficiency may be associated with an increased risk of cardiovascular disease due to its role in regulating homocysteine levels. Elevated homocysteine levels are a risk factor for cardiovascular disease.

Vitamin B12 is an essential water-soluble vitamin in the body, and affects various physiological processes in the body, including energy metabolism, cell metabolism, and plays various important roles in maintaining overall health. Vitamin B12 deficiency can have significant implications for overall health and well-being, affecting multiple bodily systems including the hematologic, neurological, gastrointestinal, and cardiovascular systems. Early detection and appropriate treatment of vitamin B12 deficiency are essential to prevent or alleviate symptoms and reduce the risk of complications. While plant foods may contain trace amounts of vitamin B12 due to contamination or fortification, they are not reliable sources for most individuals. If you can eat red meat, eggs, fish, poultry, and dairy products, these foods remain the primary high quality dietary sources of vitamin B12. Otherwise, fortified plant-foods and supplements may be needed. It's important to consult with a healthcare professional for proper evaluation and management, especially if you’re one of the higher risk groups.

Brown KL. Chemistry and Enzymology of Vitamin B12. Chemical Reviews. 2005;105(6):2075-150.

Stabler SP. Chapter 15 - Vitamin B12. In: Marriott BP, Birt DF, Stallings VA, Yates AA, editors. Present Knowledge in Nutrition (Eleventh Edition): Academic Press; 2020. p. 257-71.

Morris AL, Mohiuddin SS. Biochemistry, Nutrients. Treasure Island, Florida: StatPearls Publishing; 2023 2023.

IQWiG. What does blood do?2019 2024. Available from: https://www.ncbi.nlm.nih.gov/books/NBK279392/.

Baleva M, Lesichkova S, Gesheva N, Mihailova S, Gerova V, Vladimirov B, et al. Common variable immune deficiency, central diabetes insipidus, and anemia. Central European Journal of Immunology. 2020;45(3):351-4.

Jacobsen M, Bianchi M, Trigo JP, Undeland I, Hallström E, Bryngelsson S. Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review. International Journal of Food Properties. 2023;26(1):2349-78.

Watanabe F. Vitamin B12 sources and bioavailability. Experimental biology and medicine. 2007;232(10):1266-74.

Pereira PMdCC, Vicente AFdRB. Meat nutritional composition and nutritive role in the human diet. Meat science. 2013;93(3):586-92.

Butola LK, Kute PK, Anjankar A, Dhok A, Gusain N, Vagga A. Vitamin B12-do you know everything. Journal of Evolution of Medical and Dental Sciences. 2020;9(42):3139-47.

Gille D, Schmid A. Vitamin B12 in meat and dairy products. Nutrition reviews. 2015;73(2):106-15.

Rizzo G, Laganà AS. Chapter 6 - A review of vitamin B12. In: Patel VB, editor. Molecular Nutrition: Academic Press; 2020. p. 105-29.

NHMRC. Nutrient Reference Values. In: Council NHaMR, editor. Online: Commonwealth of Australia; 2021.

Guéant J-L, Guéant-Rodriguez R-M, Alpers DH. Chapter Nine - Vitamin B12 absorption and malabsorption. In: Litwack G, editor. Vitamins and Hormones. 119: Academic Press; 2022. p. 241-74.

Green R, Miller JW. Chapter Fifteen - Vitamin B12 deficiency. In: Litwack G, editor. Vitamins and Hormones. 119: Academic Press; 2022. p. 405-39.

Unravelling the complexity of flavour

A deep dive into Wagyu beef flavour profiling.

Wagyu beef is famous for its exceptionally high fine marbling and soft intramuscular fat (IMF). These characteristics contributing heavily to the products renowned tenderness, juiciness and flavour.

This intramuscular fat is composed of various types of fatty acids that include both saturated and unsaturated fats. The specific composition of this intramuscular 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, trained and nontrained sensory taste panels, that with the increase of IMF there is an increase in overall quality and satisfaction with the product with a decrease in toughness and increase in moisture content.

In taste rials, it was observed that with increasing Wagyu content in beef, there is an increase in aroma 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. This is driving AWA’s investigation of fatty acid profiles within Australian Wagyu beef as part of the AWA Progeny Test Program.

Fatty acids

Fatty acids are an essential component of lipids, which are molecules that make up fats and oils. These organic molecules contain hydrocarbon chains with carboxyl groups at one end. These fatty acids can be categorized into two main types: saturated fatty acids (SFA) and unsaturated acids (UFA). Within these types you can break them up further to better define their composition, action, benefits, and nondesirable features.

In the case of Wagyu beef the UFA are of the greatest interest as they are the defining feature of the meat beyond the extreme marbling. UFA are fatty acids that have one or more double bonds with their hydrocarbon chain.

Identifying these bonds allows the classification of the UFA to be better defined into monounsaturated (one double bond) (MUFA) and polyunsaturated (more than one double bond) (PUFA).

In recent times there has been an increase in literature and discussion around the health impacts of red meat inclusion in human diets. In most of these, the literature alludes to there being negative benefits to eating red meat, due to concerns of its interactions with heart health. Wagyu beef has the opposite effect in its ratio of UFA to SFA. Monounsaturated acids are considered heart-healthy because they can have a positive effect on cholesterol levels with increasing high-density lipoprotein and reducing low-density lipoprotein, therefore in turn, not increasing the risk factors for cardiovascular disease (CVD).

Oleic acid

Oleic acid, is largely responsible for the smooth, buttery, and slightly nutty taste most commonly described and associated with Wagyu beef. The concentration of Oleic acid in beef adipose tissue is dependent on the animal’s own Stearoyl-CoA desaturase expression and activity. Japanese Black cattle are genetically disposed to produce more Oleic acid. 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.

It is possible to use specialised measuring devices to capture non-destructive objective data in processing plants at time of grading to add to other objective grading data to better describe product and make more informed breeding decisions. There is large variation between individual animals in the profile of fatty acids within their intramuscular fat. Measuring fatty acid profiles in processing plants means that you can describe individual variation in overall fatty acid ratios as well as predicted melting point.

The amount of Oleic acid in Wagyu beef is strongly correlated with the melting point of its fat, which impacts the healthiness of the fat and the luxurious texture and juiciness of the meat.

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 to the luscious mouthfeel and juiciness of Wagyu.

Oleic acid is notable for this interaction because of its molecular structure having a distinct ‘kink’ in the fatty acid chain. Because of these chains it means that the molecules cannot pack together tightly leading to a loose bond and therefore a lower melting point. It has been recorded in some Kobe Beef samples, that intramuscular fat can have a melting point 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 still staying liquid and not solidifying at body temperature in the mouth.

As Oleic acid is a type of omega-9 fatty acid, it has been found that with higher inclusion of it in consumable produce, it is not only associated with heart health, but is also a key component contributing to texture and flavour of Wagyu through caramelisation and aromatics produced during the cooking process.

Aroma compounds

The aroma compounds of Wagyu arise from a complex combination of various volatile compounds, which are naturally occurring metabolites within Wagyu, that 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.

It's important to note that the specific aroma profile of beef can vary based on factors like breed, age, and the specific cut of meat. Additionally, cooking methods and conditions, such as grilling, roasting, or stewing, can influence the release and formation of different aroma compounds.

One of these compounds is γ -nonalactone which has coconut or peach like aroma and a particularly high flavour dilution factor. In addition, alcohols and aldehydes with fatty aroma and compounds such as diacetyl and acetoin, which have a butter-like aroma, also contribute to the sensory perception of richness of Wagyu beef aroma.

The Maillard reaction, which occurs during cooking, also plays a significant role in the development of the characteristic flavours and aromas associated with beef. When cooking Wagyu beef this reaction is notably more intense than in lean beef. The Maillard reaction occurs between amino acids and the reduction of sugars to create highly pleasing cook/grilled caramelised flavours.

As Wagyu beef has such 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.

Umami

Umami is one of the newest additions to the five basic tastes, alongside sweet, salty, sour, and bitter. It is often described as a savoury or meaty taste and contributes heavily to the overall flavour profile and liking of beef.

The flavour of umami can sometimes be one that creates confusion when describing or identifying it as the term savoury can encompass a very broad spectrum of

flavours and aromas. This is why we see the term be used for describing other food ingredients such as soy sauce, mushrooms, seaweed, miso paste, anchovies, and beef. In the context of Wagyu beef, the umami taste is closely associated with the amino acids, alanine, and glutamine. Wagyu beef contains high levels of free amino acids such as glutamine and alanine which enhance the umami flavour. An additional contributing factor to flavour in Wagyu beef is thought to be that Wagyu cattle tend to be slightly older at point of processing, meaning the beef itself has had more time to develop a deeper and more complex flavour profile. Wagyu Beef has also been shown to be lower in the bitter amino acids, valine, leucine, isoleucine, and methionine.

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. Low but positive genetic correlations were obtained between amount of marbling and oleic acid (0.19) or MUFA (0.23). These results indicated the possibility not only for genetic improvement in fat quality traits but also simultaneous improvements with carcass traits by appropriate selection programs.

One research study from Japan notes that fatty acid composition is less dependent on diet because microorganisms within the rumen hydrogenate the majority of dietary unsaturated fatty acids, which tend to be absorbed as saturated fatty acids. This was further proven with a separate trial selecting animals from multiple sires and feeding them the same diet for the same period of time and found a range in MUFA from 47.71% through to 54.77%.

Such genes as Stearoyl-CoA (SCD) have been found to be associated with fatty acid composition in Wagyu, with this gene being responsible for the conversion of saturated fatty acids into MUFSs in the adipocytes.

So, if technology was available to allow for large-scale fatty acid profiling to be undertaken on Wagyu carcases by Australian Wagyu Association members, it should be possible to develop an EBV for fatty acid unsaturation in Wagyu beef and it would be possible to select for individual animals with higher genetic potential for softer fats whilst also increasing marbling percentage.

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 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 (as previously discussed).

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 2-fold compared to animals fed on conventional concentrates.

Measuring of fatty acids

While the ability to measure detailed fatty acids profiles is not new, the ability to measure fatty acid profiles in a nondestructive, real time and commercially relevant format is somewhat new and developing. Historically, you would

collect a sample of fatty tissue, freeze the sample as near to processing as possible and then send it to a lab to be Gas chromatography (GC) tested. This process is not only slow but very expensive with the preparation of the sample being time consuming and the machinery very specialised and therefore expensive to maintain. But as a gold standard for calibration this is the most recommended method for profiling.

More recently, there has been research conducted in the measuring of fatty acids profiles on live animals with the use unilateral proton magnetic resonance apparatus. This device measures the transverse relaxation period at 40°C and as the transverse relaxation period increased in samples with high unsaturated fatty acid content. Although there is a high correlation between this relaxation time and fatty acid content, there are still limitations to this device such as scan location, live animal movement and device availability and pricing.

Near Infra-red Spectroscopy (NIR) is the most promising technology for the real time analysis of fatty acids in the carcase. This technology is not only relatively cheap, but also allows for non-destructive, real-time grading of samples at the point of processing (in the chiller).

NIR involves the interaction of near-infrared light with the cut surface to provide information about the molecular composition of the material being analysed. This is done through a light source that produces near-infrared light typically between 700-2500 nanometres. This light is then projected onto the samples and as the sample absorbs bands of these wavelengths. A detector within the device measures reflected light back.

A limitation with this technology however is that because it is measuring from an organic surface, it is unable to define specific fatty acid proportions. This device is more suited to measuring groups of fatty acids such as SFA, PUFA, MUFA and extrapolating melting point from these measurements as well.

Measuring of individual fatty acids and the proportions of SFA, PUFA and MFA will be an important part of the AWA’s Progeny Test Program, with the end goal to be the implementation of genetic selection tools and NIR measurement technology to improve Oleic acid and monounsaturated fat content in Australian Wagyu.

ACADEMY

RED WAGYU AKAUSHI since 2008

THE WAGYU’S OF THE FUTURE – WHY?

THEY EXCEL IN THE FUNDAMENTALTS OF GOOD CATTLE

HIGH FERTILITY – BULLS with DECENT SIZE TESTICLES. EARLY CYCLING HEIFERS AND COWS. PROBLEM FREE CALVING – CALVES VIGOROUS AT BIRTH. MINIMAL GENETIC DISORDERS.

GOOD GROWTH UNDER NORMAL GRAZING CONDITIONS with NO SUPPLEMENTARY FEEDING.

AMPLE MILK WITH TIGHT UDDERS – ENOUGH TO RAISE A HEALTHY CALF with NO SUPPLEMENTARY FEEDING STRUCTURALLY CORRECT CATTLE ESPECIALLY IN THE FEET, LEGS AND PELVIC AREAS.

THE CATTLE CAN FINISH ON GRASS – MUCH CHEAPER TO RAISE.

THEIR MEAT EXCELS ON FLAVOUR, TENDERNESS AND JUICINESS AND HAS OMEGA 3 FATS.

THE REDS CROSS EXCEPTIONALLY WELL WITH BLACK WAGYU CATTLE – THE CALVES ARE USUALLY BLACK.

SEMEN FOR SALE

Barbara Roberts-Thomson

Academy Wagyu, Armidale, NSW 2350, Australia 0447 777 122 | b.robertsthomson@bigpond.com

www.academyredwagyu.com

AWSFP0106

AWSFP0105

Academy Shannon S86

Chasing FTAI percentile gains in the Irongate herd

Artificial breeding, genetic improvement and fertility

It is no secret that the Wagyu industry relies heavily on artificial breeding techniques to both progress and maintain desired traits in the global Wagyu population. This is driven by various factors including:

Selective breeding : Allowing breeders to precisely select individuals based on specific genetic characteristics for performance.

Efficiency: Enhancing breeding program efficiency by enabling breeders to increase selection intensity and reduce the generation interval for individual animals, thus increasing genetic gain.

Genetic diversity: Access a wider range of genetic material by using semen and/or embryos from both elite and diverse sires and dams from around the world. This could become crucial in preventing increased levels of inbreeding and maintaining genetic diversity within the Wagyu population.

In the previous Wagyu Update Magazine (Vol 86), we introduced our membership to the nine contributor herds who enable the AWA-Progeny Test Program. These herds not only provide females annually but also record highly accurate performance data for a wide range of traits.

Among these contributor herds is the Irongate herd in Western Australia. They showcase their dedication to genetic improvement and fertility, as demonstrated by the fact that upwards of 70% of all calves born have parentage confirmed to an AI sire. Facilitating precise selection decisions, tailored to each individual animal.

In this article, we will delve into insights and learnings directly from the Irongate herd, who attribute to their success in artificial breeding to improved management of their Fixed Time Artificial Insemination (FTAI) programs. Their achievements extend beyond the Progeny Test Program, resonating throughout their entire herd with consistently increased results year after year.

The following information has been supplied by Lachy and Peter Gilmour.

When did you start using FTAI and how do you structure your joining periods?

Since 2014 we have been using fixed time artificial insemination (FTAI) across our entire herd at Irongate Wagyu. We do three joinings per year; December for heifers, January for cows and June for both heifers and cows. This gives us two calving periods for Spring and Autumn to ensure we have enough feeder steer production for boxed beef supply for our growing meat business, Futari Wagyu.

Since around 2019 we started to chase incremental small percentage gains for our AI conception rates. Realising that expensive semen and setting up cows that don’t conceive can be debilitating to your business. We decided to utilise MateSel through the AWA for optimal performance gains which required the highest achievable AI success to get the best out of it. Over this period, we have lifted our AI rates from around 45% to now a recent high of 80%.

How have you achieved this?

First of all, recording ALL data and collation of this information is extremely important to us across a whole range of areas. So, for example, gestation lengths, birth weights, cow & heifer weights, cow body condition score, genetic recessive conditions, inbreeding, and expected progeny EBV performance, can all add to the mix. Furthermore, understanding the perennial low FTAI conception animals that may have been empty or bull mated multiple times and removing them to the saleyards as a terminal animal.

Fertility is the focus and rather than looking at the high achievers, shifting our focus to the passengers really made a difference, which is difficult to do when growing a herd, but absolutely essential.

Using the data, we’ve been able to set ourselves up for low inbreeding, low birth weights, removal of recessive genetic conditions and have really been able to focus on economically important traits such as EMA, MS, MF, subcutaneous fat reduction (RF) and CWt. We have also put emphasis on phenotypically good-framed cows.

Therefore, fertility and the Wagyu animal’s ability to raise a quality calf that has future breeding potential (if female) or feeder (if male) has been a focus of our business especially as we receive the carcass data feedback immediately after each kill, utilising the MIJ camera.

Interestingly, this has allowed our business to shorten the lifecycle of animals in both days of life and days on feed quite significantly with no loss of marble score, EMA and other attributes. We see this as one of the ongoing valuable outcomes of Single-step Wagyu BREEDPLAN.

What management practices have you implemented to achieve success around FTAI?

We adopted a new approach to our veterinary interventions. Rather than being reactive to an animal response such as illness or death. Our vets at Bovitech, Jess Shilling and Milly Watts have guided us to a proactive planning approach with an annual Veterinary Plan which has allowed us to seriously improve health outcomes. The plan has included every form of animal health management, together with all of the AWA and Japanese knowledge around animal survivability and health improvement.

The AWA – Progeny Testing Program has allowed us to use the full suite of Zoetis products for animal health management. This has really helped to reduce all sorts of poor health and ill thrift outcomes. Put another way, positive animal welfare, with thriving and docile stock is our targeted outcome.

Certain joining decisions are made based off our Calving App results together with various data collected over the years that may highlight things such as calving difficulties or poor maternal traits or other complications during these critical times.

After the calving analysis is completed, the focus shifts to cow preparation and AI program setup. First of all, we look at any cows that may have calved within 6 weeks of the planned AI date and defer them onto the next half-year joining period.

Nutrition is a large contributing factor to FTAI success, what targets are you looking for in the lead up to FTAI?

We target a body condition score of 3 – 3.5. Above all changes over the years, implementing and ensuring females are on a rising plane of nutrition around AI time has been an essential part of the overall success of these AI programs. We believe that appropriate nutrition and general animal preparation has played a part in our AI conception rates.

We have set a heifer weight target of 280kg at 14 months for AI and those that will make it we manage their weight target three months out with a ration and those that will not we hold off for the next half year joining. For example, a heifer at 190kg live weight will be on a TMR for 90 days at 1kg ADG and monitored and weighed at least twice through the journey.

Feeding cows a mix of silage, oaten hay and access to good quality pasture in the two weeks before and two weeks following AI.

Clean water is really essential and utilising troughs that are regularly cleaned rather than over used or dry dams makes a difference.

Has the type of synchronisation program had an effect?

We have trialled a series of AI programs side by side to one another to ascertain the most effective program for our environment and climate. We have especially focused on Summer vs. Winter differences in conception rates and also experimented with the different devices available on the market. Whilst it is very much a work in progress, we’ve realised how critical it is to have a large sample size so that our data set is meaningful for analysis purposes. The outcome at the moment is the Warnambool Protocol utilising Cue Mates. Our AI vet, Enoch Bergman from Swans Veterinary takes great pride in assisting us to deliver this program.

For heat detection we use a half sticker to detect “rubs” and put them on when the Cue Mate device is removed and check

24hrs before, at AI time (removing all rubbed stickers) and for those not rubbed we check again at both 24hrs and 48hrs after AI so we have a clear picture come pregnancy testing time as to the result.

We put the back-up bulls in with the cows 10 days after AI and take them out 21 days later. We pregnancy test with foetal aging for AI, bull matings and empty cows. We do a second pregnancy test just before the half year AI program as well to pick up any cows that may have dropped their calf and make a decision based on all data as to whether to join again or leave the herd.

Semen QA has also become a critical element for success. As we strive to shorten the generation interval, quality of motility and morphology for positive conceptions is important.

How does the team operate in cattle yards during AI programs?

Working in the yards with minimal stress, pressure, and intervention. No shouting, sticks, prodders, anger or frustration is tolerated. These are sensitive animals each with an individual brain and nervous system. We move the drafted calves at foot to the pen next to the cattle race so that the cows can see and hear them and feel the least stress of separation. The cows come through 4 times during the whole AI process and they need to feel as comfortable as possible about going through the yards.

Empowering our team and letting them enjoy in the AI success rates and doing a whole team review after AI and pregnancy testing to identify avenues for further improvement is also a valuable.

In summary, numerous minor enhancements have been implemented into our standard operating procedures,

Join the AWA at Beef Australia 2024

Multiple seminars and Q&A's offered during the week long event

The Australian Wagyu Association is proud to attend, and sponsor, Beef Australia 2024, the first time it has made such a big splash in the event’s illustrious almost-40 year history. Prouder still, AWA’s involvement this year extends to the eagerly anticipated – and sold-out – Wagyu Long Lunch, held on the opening day and running for an appropriate 3.5 hours.

Putting our best foot forward, the Wagyu Long Lunch is set to be the highlight of the entire week, plating up a unique, luxury dining experience for 440 attendees and placing Wagyu beef on centre stage for the first time at Beef Australia.

Speaking of plates, four incredible Wagyu beef brands are being represented and summarily devoured at the long lunch across four sensational courses: Harmony Agriculture, Stone Axe Pastoral, Andrews Meats and Stanbroke Beef.

For the uninitiated, Harmony Agriculture is a leading producer and exporter of world-class Wagyu beef to more than 14 countries globally. Stone Axe Pastoral Company is known for producing outstanding beef, free of artificial growth hormones and is regularly awarded gold medals at the Australian Wagyu Branded Beef Competition. Andrews Meats has been a stalwart and highly respected supplier of beef throughout Australia and overseas since 1960. Stanbroke Beef is a family-owned known for its emphasis on delivering the finest beef to their valued customers.

All four of these brands continue to set the highest of standards in Wagyu beef production and have pulled out all the stops to produce a mind-blowing event which will continue to linger in our minds and on our tongues long after the plates are cleared.

Plates aside, health scientist Dr Anneline Padayachee will be joining the lunch as a guest speaker, taking guests on a journey of nutritional science, relating the reasons why Wagyu tastes as exquisite as it does.

While tickets are sold out, a waiting list is available to join by heading to the Social Events page of the BeefAustralia.com.au website. For those visitors missing out on the long lunch, head over to the AWA stand on Wednesday 8 May for an informative Q&A session with Dr Anneline.

The Australian Wagyu Association’s commitment to Beef Australia 2024 extends even further than producing a world-class lunch for its attendees. Indeed, there are multiple seminars and Q&A’s with AWA spokespeople and partners on offer throughout the week, so be sure to keep an eye on the Beef Week program for details.

The AWA display stand, specially-built to beat the Rockhampton heat and located at ringside site O24-O26, will play host to a cavalcade of Wagyurelated information, opportunities and – most importantly – sundowners and product from The PHAT Wag being served from 2 to 4pm daily.

We hope to see you at Beef Australia 2024.

Raising and selling the finest quality Wagyu beef to the world

Hamilton Park Wagyu - paddock to plate

In pursuit of their dream to breed and sell the highest quality Australian Wagyu Beef worldwide, Selwyn and Jocelyn Maller and their family entered the Wagyu industry by acquiring reliable foundation genetics to establish a strong breeding herd. They started their journey by buying 15 Fullblood Wagyu heifers from the first pioneers who brought Wagyu cattle into Australia.

Hamilton Park Wagyu was founded in 1998, taking its name from the Maller family's original farming property, "Hamilton Park," located in Wallumbilla, Maranoa region, Queensland. Their fullblood breeding program commenced with cross-breeding Wagyu bulls over Angus and Santa Gertrudis cows.

The Maller family had always envisioned having their beef brand, and a passion for the Wagyu breed in the early days sparked a long-term dream to establish their Wagyu brand. Over a decade ago, they began to brainstorm how they could best describe a beef brand suited to the Australian domestic and South East Asian markets.

PHAT stands for 'Perfect, Hot And Tempting'!

They wanted to highlight the attraction to the Wagyu fat and incorporate that in the name of their beef brand.

PHAT stands for “Perfect Hot And Tempting”, meaning excellence and gratifying, perfectly describing eating quality of Wagyu. As Australians do, Wagyu is shortened to “wags” or “wag” in most everyday conversation. After several discussions with family members, the name was settled: THE PHAT WAG

Investment in additional properties and feedlot infrastructure accelerated livestock production. Irrigation farms were acquired in the South Burnett region to drought-proof the cattle operation in the Maranoa and supply consistent fodder for primary production. Properties were each purposefully leading to efficiently supplying their beef brand, establishing an authentic ‘Paddock to Plate’ story.

In 2018, when Hamilton Park Wagyu’s crossbred beef was awarded Grand Champion under Mort & Co’s primarily exported beef brand, it ignited our passion for fulfilling our desire to provide Australian domestic customers with our fullblood and purebred Wagyu products under our beef brand.

Hamilton Park Wagyu breeds the animals, grows the

feed, and finishes the animals in its own feedlots. The PHAT Wag beef brand processes and markets the carcases of those animals. The benefit of managing every aspect, from embryo genetics and insemination to birth and growth, means they can trace the beef sold at The PHAT Wag back to the original animal’s source.

The South Burnett regional towns of Goomeri and Murgon are home to The PHAT Wag. The South Burnett area was the logical choice to establish The PHAT Wag. Jocelyn’s family owned the existing, vacant butcher shop at Goomeri for 18 years. The Barsby-Rogers family history is an important legacy in the region.

The PHAT Wag processing centre, complete with a life-size ‘Paddock to Plate’ story photo gallery, retail butcher shop, and al-fresco tasting outlet is on The Great Bunya Drive: 15230 Bunya Highway, Murgon. The PHAT Wag artisan butcher shop and al-fresco tasting grill will open later this year at 17 Moore Street, Goomeri. Wineries surround the processing centre and butcher shops and are within close reach of southeast coastal cities and burgeoning regional communities.

Hamilton Park founders, Selwyn and Jocelyn Maller.

What started as a dream for Selwyn and Jocelyn now involves the entire family and more. The day-to-day operations involve Production, Sales, Marketing, and HR teams comprising two senior butchers, an apprentice butcher, and a marketing/HR specialist. The entire team is involved with sales and promotion of the Wagyu products.

The PHAT Wag processes and sells Paddock-to-Plate fullblood and purebred Wagyu produced by Hamilton Park Wagyu. It breaks down the carcases, packages, and sells cartoned Wagyu primals to restaurants. It is also a complete retail-ready outlet displaying all butcher lines, fullblood and purebred Wagyu, and value-added Wagyu products—bacon, biltong, and tallow, to name a few. The PHAT Wag also has an online sales store for regular distribution of product to towns and cities in southeast and central southern Queensland.

The PHAT Wag’s main objective is to supply awardwinning export quality Wagyu beef and valueadded products to the Australian domestic market.

Cooked Product-Tasting is available three days a week to promote Wagyu products and create an opportunity for new consumers to taste Wagyu, often for the first time. Passing travellers and locals enjoy the al-fresco environment where Wagyu brings people together to enjoy food full of flavour.

After tasting Wagyu, consumers are regularly motivated to include it in their weekly household meal planning. The PHAT Wag mobile tasting van takes Wagyu to local shows and community events.

The team runs group Paddock to Plate tours for chefs & new consumers, which takes in a bus tour to the irrigation farms where silage crops are grown for feeding animals and enhancing the marbling process. The tours also include visits to the locally owned and run feedlot, returning to the Murgon centre for a walkthrough of the life-size photo gallery, viewing platform into the meat processing room and butcher shop and finishing with a Wagyu lunch. The Paddock to Plate tour customers gain a greater appreciation and comment, “…just how much goes into making a good quality steak.”

RAISING AND SELLING THE FINEST QUALITY WAGYU BEEF TO THE WORLD

The PHAT Wag’s main objective is to supply awardwinning export quality Wagyu beef and value-added products to the Australian domestic market. All carcase grading is completed by in-house butchers using the MIJ Digital Carcase grading technology. The camera grading defines the marbling fineness, a point of difference to the AUS-MEAT grading scores.

The PHAT Wag butchers create a wide range of everyday cook-at-home Wagyu meals to suit all family members. Local sporting clubs enjoy our value-added barbecue products and regular quality meat trays. They supply Wagyu beef products by carton directly to restaurants for customers who dine out.

The biggest challenge when dealing with consumers is creating opportunities to impart knowledge and understanding of the quality eating difference between F1 and the fullblood range of Wagyu. Chefs question why they should pay more for Fullblood Wagyu because, in their experience, consumers won’t appreciate the difference in quality and associate higher prices.

The PHAT Wag team believes this is the biggest

challenge for the Wagyu industry when dealing with the consumer market: until the customer tastes the difference in the premium eating quality and flavour of fullblood or purebred Wagyu.

The PHAT Wag will have a presence at the BBQ Smoking Precinct in M’Eat Street at Beef2024. Their brand new commercial tasting van will be on-site along with their purpose-built smoker and wood-fired grilling pit, showcasing their fullblood tomahawks, strip-loin and rump steaks, smoked brisket and short ribs. Also, the signature PHAT Wag Wagyu bacon and egg burger, Wagyu pattie burger and loaded fries (chips fried in Wagyu tallow and loaded with smoked Wagyu) will be on the menu.

To top the ‘paddock to plate’ menu, PHAT Wag will launch its Wagyu soft-serve ice cream at Beef2024.

The early vision of Selwyn and Jocelyn, to breed a perfect line of Wagyu cattle, produce and process the beef, showcase and serve their products under their own Australian Wagyu Beef brand that the world will line up for, will be realised at a pinnacle event.

LIKE A bull AT THE GATE!

Well? ...what are you waiting for?

PETE AND PIP BISHOP

Owners of Bishop Wagyu

Director of Quality Genetics International

contact @ bishopwagyu.com

0429 454 189

0427 454 189

OPEN THE GATE!

All bulls are vaccinated and have passed the vet assessment with flying colours!

Sires used at BISHOP WAGYU are already proven in BREEDPLAN with plentiful carcase data. This means our EBVs have a much higher accuracy!

Accuracy is just as, if not more important, when it comes to assessing EBVs

For example :

KKWFE0010 EBV FOR MS +2.8, ACC 95%

Only two animals in ENTIRE BREED are better: Mr Awesome and Itoshigenami Jnr.

LTCFQ122 EBV FOR EMA +10.9, ACC 86%

He’s part of a group of 10 top performing animals across ENTIRE BREED with highest index for SRI, FTI, F1I.