Australian Wagyu takes centre stage in Manchester as chefs explore the secrets behind its world-leading reputation

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Aussie Beef & Lamb brings Australian culinary expertise to Manchester for an exclusive masterclass celebrating the quality, genetics and versatility of Australian Wagyu.

Australian Wagyu took the spotlight at an exclusive masterclass in Manchester recently, where chefs and hospitality professionals explored the exceptional quality and distinctive flavour that have established Australia as a global leader in Wagyu beef production.

Hosted by Aussie Beef & Lamb at King Street Townhouse on Monday 5th October, the event brought together Australian culinary experts and local hospitality professionals for a multi-course ‘four hands’ showcase of Australian Wagyu.

Aussie Beef Mate and Australian chef Brayden Davies, Chef Patron at The Box Tree in Ilkley, joined King Street Townhouse Executive Chef James Hulme to create a collaborative menu that demonstrated the versatility of Australian Wagyu across a range of international culinary styles.

In what was an important week for Australian Wagyu, as the masterclass followed Australia’s outstanding performance at this year’s World Steak Challenge, where Australia scooped the title of World’s Best Steak and World’s Best Wagyu among a host of other gold awards and accolades.

A global leader in Wagyu production

Australia has developed one of the world’s most successful Wagyu industries, with the second-largest Wagyu herd globally and a position as the world’s largest Wagyu exporter. According to Aussie Beef & Lamb, the Australian Wagyu herd stands at approximately 300,000 head, with more than 85% of Australian Wagyu production exported to international markets.

he foundations of this success lie in a combination of carefully developed genetics, sophisticated production systems, specialist feeding programmes and rigorous quality standards. Wagyu production in Australia began to develop following the arrival of genetics from Japan in the 1990s. Over the subsequent decades, Australian producers have built on these establish a world-leading industry combining Japanese Wagyu bloodlines with Australia’s established expertise in cattle production.

Australian Wagyu spans crossbred Wagyu through to Fullblood animals, allowing producers to deliver a range of products to meet the needs of chefs, restaurants and consumers.

The science behind exceptional eating quality

One of Wagyu’s defining characteristics is its intramuscular fat, commonly known as marbling. Distributed throughout the muscle, this fine network of fat contributes to the meat’s flavour, juiciness and distinctive mouthfeel.

While genetics provide the potential for high levels of marbling, feeding plays a crucial role in developing this characteristic. Australian Wagyu producers use carefully managed feeding programmes designed to support consistent quality, with grain-based diets incorporating ingredients such as wheat, barley and sorghum, alongside protein, vitamins and minerals.

Australian Wagyu typically spends around 300–500 days on feed, compared with more than 600 days for Japanese Wagyu. This approach can produce a subtler, more meat-forward and beefier flavour profile, offering chefs a distinctive alternative while allowing the animals to spend more time outside on pasture.

Quality assessment is another important part of the Australian Wagyu proposition. Australia uses the AUS-MEAT grading system to assess the amount of intramuscular fat, with scores ranging from 0 to 9+. Meat Standards Australia (MSA) assessors also consider the fineness and distribution of marbling, helping provide a more detailed understanding of the product’s eating-quality characteristics.

It means that with Australian Wagyu, chefs and retailers always know they have a supply that meets consistent high standards, as each product has to meet the exact criteria for its grade, which provides valuable insight when selecting cuts and developing menus around Australian Wagyu.

The Manchester masterclass provided an opportunity to explore these qualities in practice, connecting the science and provenance of Australian Wagyu with the creativity of professional chefs.

Through a collaborative menu and an expert butchery demonstration from master butcher Simon Taylor (aka Simon the Butcher), the event highlighted the importance of understanding different cuts, marbling characteristics and cooking techniques when making the most of Australian Wagyu’s flavour and texture.