The word ‘wagyu’ means ‘Japanese cow’. All Wagyu is derived from Japanese cattle, initially used as draught animals and prized for their endurance. The intramuscular fat that meant these animals had a ready source of energy is the same marbled meat that later became prized for its eating qualities.

Just as Korean Hanwoo reflects its local environment and feed, Australian Wagyu is unique to Australia. Australian Wagyu often graze on native grasses in open paddocks while Korean Hanwoo tend to be in smaller enclosures where they are often fed rice straw. Both Australian Wagyu and Korean Hanwoo are well-marbled and tend to have distinct beefy flavour. Our Australian Wagyu derives from those US imports, bred, refined and crafted in pristine Australian conditions over more than two decades.

Our herd is derived from the finest Wagyu in the world but decades of breeding in Australia have resulted in a uniquely Australian Wagyu. Our three founding patriarch bulls are 001 Hirashige-Tayasu (from the Kedaka line); 002 Itomoritaka (from the Fujioshi line) and 003 Kitateruyasu-doi (from the Tajiri/Tajima line). Every Wagyu producer gestures towards these unimpeachable genetic lines; we can prove that we have all three. Starting with this heritage of distinction, our genetics team continues to improve on perfection with our Full-Blood bulls, refining the qualities of our patriarchs. Our Wagyu bulls are selected for temperament and fertility, and for their fine marbling and exceptional flavour. To create an F1 ‘first cross, the bulls are matched with Mitchell mothers. The Mitchell breed has been developed by us(-> DD?)  to thrive in northern Australia. Calm, sturdy cows with a strong maternal drive and fine eating qualities, they complement the Wagyu sires by nurturing our Darling Downs calves. This F1 of Full-Blood bulls and Mitchell cows is unique to Darling Downs. The result is a unique expression of Australian wagyu with signature marbling, tenderness and deep, complex flavour. Put simply, there is no other Wagyu like Darling Downs.

Full-Blood means cattle that are 100% Wagyu and can be traced back to Japanese animals. F1 are the ‘first cross’, that is Full-Blood and/or PureBreds matched with a different breed of cattle. Darling Downs Wagyu is an F1 cross of Full-Blood or PureBred males with our own breed of female cattle, known as Mitchell. PureBred Wagyu must have at least 93.75% Wagyu genetics in them. This is achieved by crossing with Full-Blood Wagyu at least four times, which is why these animals are also known as F4s.

There’s no internationally consistent certification of Wagyu - the word just means ‘Japanese cow’ after all. When seeking quality Wagyu it’s important to purchase from respected suppliers who offer complete traceability. Darling Downs is proud to stand behind its Wagyu products, which are traceable at every step from heritage to breeding to paddock to plate.

Marbling is the term for the fine seams of fat that run within the muscle. This intramuscular fat is distinguished from the fat that encases or caps a muscle. Wagyu is renowned for its marbling. Marbled fat melts as the meat cooks, bringing succulence, juiciness and rich mouthfeel.

That’s up to personal taste! The amount of marbling in meat is denoted by a marble score or MBS. The higher the score, the more marbling there is in the meat and the richer it is when eaten. Chefs will often look to a particular marble score depending on the result they’re looking for in a dish. Darling Downs Wagyu generally ranges from a marble score of 4-5 to an extraordinary 11+.

Our cattle graze freely on grass for the first years of their lives, before moving on to our proprietary grain mix within our spacious feedlots. Chefs tell us they can taste the grass-fed characteristics in our Wagyu: they often speak of a clean minerality and a deep beefiness. Grain feeding promotes weight gain and the refinement of the marbling that is such a renowned characteristic of Wagyu. Our approach to Wagyu feeding is uniquely Australian. We’re focused on the careful calibration of open grazing and grain finishing. This considered approach is reflected in a Wagyu of exquisite eating quality.

Darling Downs wagyu are born wild and free on expansive rangelands stretching across northern Australia. Spanning Queensland and the Northern Territory, the region is a diverse mix of savanna grassland, channel country slashed with rivulets, and floodplains noisy with pelicans after seasonal rains. Varying in size, terrain, climate and role, Darling Downs’ stations are run by small teams of devoted cattlemen and women. Some of our properties are incredibly remote outback expanses, others are closer to the tight knit settlements that are a feature of rural Australia. Wherever they are, every Darling Downs station’s primary role is to give our cattle the best life possible. Learn more about our stations [Learn More].

In 1788, the first European settlers arrived in Australia with six head of cattle. Grazing is now an important industry across Australia from Tasmania in the south to large swathes of the continent along the eastern coast and across the top end. Hallmarks of Australian beef production include open grazing in spacious fields, clean air and water, impeccable biosecurity and excellent traceability. Australian beef - and now Wagyu - is renowned worldwide for its quality and consistency. Learn how we grow our Wagyu. [https://www.darlingdownswagyu.com/our-story]

We’re proudly Australian. We manage every step of the supply chain from breeding to paddock to plate, ensuring traceability and quality. Our cattle graze wild and free for the first years of their lives, foraging native grasses in family groups, before moving to our own feedlots. We grow much of our own feed and make a bespoke mix for our herd.

Our cattle are born wild on the rangelands and stay with their mothers until they’re ready to wean. After two years grazing free, our cattle move to our spacious feedlots. For at least 330 days, they are nourished on a proprietary grain mix, much of which we grow ourselves.

Darling Downs cattle eat a diverse diet of grasses and shrubs but it’s nutritious native Mitchell grass they turn to most. Our herd is free to forage and graze year-round. Our rangelands team ensures they always have access to high-quality drinking water and, when necessary, we supplement natural grazing with lick blocks, large black ‘boulders’ infused with nutrients and minerals. Our sensitive cattle are attuned to their own dietary needs and lick when required - it’s like a self-serve supplement store! After two years grazing free, our cattle move to our spacious feedlots. For at least 270 days, they are nourished on a proprietary grain mix, much of which we grow ourselves. Our approach to Wagyu breeding and animal care is uniquely Australian. We’re focused on the careful calibration of open grazing and grain finishing. This considered approach is reflected in a Wagyu of exquisite quality.

The Darling Downs herd feeds on native Mitchell grass on open rangelands. These hardy tussock grasses grow in vigorous tufts, sometimes reaching waist-high. Well-adapted to long stretches of heat and low rainfall, each plant can live as long as 30 years, with grazing making them more robust by promoting new growth. Mitchell grass has a dual root system, making it especially well-adapted to the conditions. A shallow set of roots makes the most of light rainfall and a deeper set of roots penetrates up to 20cm seeking subsoil moisture.

Backgrounding is the period after calves are weaned from their mothers and commence open grazing. Darling Downs cattle graze on native grasses for the first years of their lives before moving to our own feedlots.

Our cattle are our heroes. Everything we do is geared to ensure they have the best life possible. Cattle are born wild and free in an environment that’s closely monitored with clean water and nutritious food always being available. We keep animals in their family groupings so they stay relaxed. Calves stay with their mothers until they are ready to be weaned. Herds are kept together from rangelands to processing. If our animals require medical treatment, care is swift and diligent. When moving to our spacious feedlots, cattle are given a one-week orientation, ensuring they are calm in their new environment. They are checked twice daily and taken on regular walks to maintain condition and interest.

Yes, all of our meat is halal certified.

Kobe is a type of Wagyu that satisfies numerous rigorous criteria. It must be from the Tajima strain [link to What is Tajima beef] of Japanese Black Wagyu, and must be born, raised and processed in the Hyogo Prefecture of Japan. Its MBS (marble score) must be six or higher. Only a few thousand cattle are classed as true Kobe each year. Darling Downs Wagyu is not Kobe beef but our cattle do share some of the heritage.

Tajima is a hilly region in Japan’s Hyogo Prefecture and also lends its name to one of the most revered strains of Japanese Black Wagyu. Tajima beef must be born, raised and processed in the Hyogo Prefecture of Japan. When the meat has a MBS (marble score) of 3-5 these cattle are deemed Tajima beef. If they have a higher MBS (6+) they are considered Kobe beef.

You can find us at Emart nearby. Please visit our [Where To Buy Page] or [contact us] so we can help you.