Background

What are Wagyu?

The word means Japanese cattle and the exact translation is : -

Wa = Japanese & Gyu = Cattle.

Wagyu are black cattle similar to Angus except that they are horned and are much lighter in the rump and legs than Angus. Mature bulls can weigh over 900kg.

Wagyu were originally developed as draft animals and because of the varying terrain of Japan different conformations began to emerge with 3 predominant bloodlines. Kedaka, Fujiyoshi & Tajiri - refer Bloodlines Page. Wagyu from mountainous regions tended to be smaller and more nimble and suited to dragging carts along steep mountain trails. Tajiri fitted this category.

In the last 50 years the Wagyu breeders in Japan have conducted extensive progeny testing to improve the carcase genetics of their cattle.

Today they are using modern genetics evaluation techniques and showing strong upward genetic trends for marbling and carcase yield in their cattle.

Wagyu meat is widely renowned for its "melt in your mouth" texture and flavour. This derives from the extreme marbling and unique combination of lipids achieved within Wagyu meat which melts when cooked providing softness and flavour.

"More healthy, tasty fat"

"Less waste fat"

Wagyu beef, in University tests, has shown itself to be healthier than traditional beef. Wagyu beef has a lower ratio of saturated to unsaturated fatty acids in the intra muscular fat (commonly known as marbling) – the taste fat. See Article in our March 2004 Update.

Pure Wagyu steers have lower selvedge fat levels at the same carcase end-point – less waste fat = better yield %.

Japanese Wagyu meat sells for the highest prices in the world both in Japanese restaurants and in Japanese butcher shops and supermarkets. Good quality steers regularly command Yen 1.0 million = US$9,500 = A$12,600 at approx. 700-740kgs. At present good quality feeder cattle (steers and heifers) are commanding in the range of Yen 350,000 - Yen 500,000+ at approx. 300kgs (Yen 400,000  = US$3,700 = A$5,000).

What is Westholme Wagyu?

Westholme Wagyu is owned by The Australian Agricultural Company (AACo).

Westholme owned 3 Japan born & Hongen registered, champion sires previously based at Hawkeye in Iowa, USA. These were the 3 most credentialed bulls to ever leave Japan. Westholme also owned 84 Japan born and registered breeding females previously in both North America but now exclusively in Australia and has a breeding program ongoing in QLD, Australia.

How did Westholme get into Wagyu?

Chris Walker, the founder and original owner of Westholme, lived in Japan for a total of 14 years as the head of the Japan operations of large international companies.

At the same time he owned Westholme Angus in Australia and was breeding, growing and marketing Angus cattle.

During the years 1989-1999 he became aware of the meat quality and taste benefits of Wagyu and the commercial opportunities in breeding, and growing top quality Wagyu in Australia and marketing into Japan.

The challenges to be overcome were:-

After 5 years of searching, networking, negotiating and problem solving Westholme managed to export to the USA and Australia 3 champion Japan registered full blood Wagyu sires and 84 superior quality Japan registered fullblood Wagyu females.

These have provided the basis for fullblood Wagyu herd development in Australia. Westholme now has over 500 breeding Wagyu females derived directly from the original 84 females and the Japan exported registered Sires and semen.