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Australia Wagyu

The Wagyu cattle breed originally comes from Japan. For centuries the animals were kept exclusively as working animals and their meat was forbidden to eat for religious reasons. It was not until 1868 that the Japanese emperor issued an edict and released the noble animals for consumption.

The favorable climate, the fertile land and huge pastures of Australia favor the breeding of the noble cattle there. They can be grazed all year round in the islands’ temperate climate. The Australian Wagyu is fed with grain mash for up to 300 days. This is what distinguishes this Wagyu meat significantly from Wagyu from countries of origin such as the USA, New Zealand or Germany.

F1 Wagyu means that it is a cross of 50% Black Angus and 50% Wagyu. This is why this roast beef has the “slightest” marbling of the three Wagyu pieces.

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