Wagyu is the caviar of meat. Renowned for its richly marbled meat. Wagyu is originally a Japanese cattle breed. Wa is an old reference to the country Japan and gyu means beef. The Japanese Wagyu breed was introduced in Australia in 1991 and crossed with local Black Angus cattle. Jack's Creek was one of the first Australian companies to take the lead in introducing Wagyu cattle to the market. On the natural grasslands of Eastern Australia, the cattle can graze wonderfully. The composition of the meat consists of no less than 88% Tajima Wagyu and 12% Black Angus. The Wagyu cattle are grain-fed for 440 days without added hormones. This special grain diet ensures the highly marbled characteristics of Wagyu beef. The result is deliciously juicy and tender meat - almost buttery - that literally melts on the tongue!
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