Wagyu is a Japanese beef cattle breed, universally regarded as producing the world’s ultra-premium quality beef.
Originating from North East Asian domesticated cattle introduced to Japan as working animals between 500BC and 300AD, the native Japanese cattle breed of Wagyu subsequently developed. In 1937, the Japanese Black Wagyu breed was formally established. Three major Wagyu strains exist: Tajima, Fujiyoshi and Kedaka.
Wagyu is considered a national living treasure in Japan, with the Japanese government banning the export of live Wagyu genetics in the late 1990’s.
In the early 1990s, entrepreneur Chris Walker (father of Stone Axe Co-founder Mathew Walker) imported the prized Wagyu genetics into Australia via the USA.
These origins are contained in the Stone Axe herds that numbers in the thousands and spans several farms. To this day, the Stone Axe Wagyu herd maintains 100% Full Blood Japanese Black Wagyu genetics, and within the Margaret River Wagyu herd the cattle consist of Crossbred and Purebred genetics.
Why Full Blood Wagyu?
Wagyu is highly prized for its extensive marbling and exceptional eating quality.
Stone Axe Pastoral herds are Crossbred, Purebred or Full Blood Wagyu, resulting in beef of the highest possible quality - the definitive taste of Australian Wagyu.
Wagyu Bull x Wagyu Cow = Full Blood
Wagyu Bull x Base Cow = F1 (50% Wagyu)
Wagyu Bull x F1 Female = F2 (75% Wagyu)
Wagyu Bull x F2 Female = F3 (87.5% Wagyu)
Wagyu Bull x F3 Female = F4 (93.75% Wagyu)
Wagyu Marble Scores
The concentration of marbling found in Wagyu is an indicator of flavour richness and tenderness. This marbling is measured with a Marble Score which denotes the degree of visible intramuscular fat found within the meat. The higher the Marble Score, the more prized the Wagyu cut.
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Full Blood Wagyu marble score range
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Wagyu Beef Cuts
There are a variety of Wagyu cuts available, each favoured for their unique flavour, marbling, tenderness or use in various styles of cooking.
