November 2004

• Top 10 Wagyu sires for number of progeny born in 2003 (progeny rego status ignored)

 
Top 10 Animal ID Name Owner Calf Qty 2003 % of total
1 IMJFAJ2351 Westholme 001 HIRASHIGE-TAYASU Westholme 278 11.9
2 IMJFAJ2810 Westholme 003 KITATERUYASU-DOI Westholme 240 10.3
3 IMUFQTF147 ITOSHIGEFUJI D.Blackmore 123 5.3
4 WESFTH017 WESTHOLME SEKITAYASU 98/2 Salisbury 114 4.9
5 IMJFAJ2703 Westholme 002 ITOMORITAKA Westholme 114 4.9
6 IMUFMTF150 KIKUTERUSHIGE D.Blackmore 90 3.8
7 GOSFV0093 GOSHU MICHITATSU B & B.Plater 84 3.6
8 GOSFV0110 GOSHU KITA MORIO J.H.Stewart 75 3.2
9 IMUFM1615 MICHIFUKU Wally Rea 62 2.7
10 SUMFT0714 SUMO KIKUYASU T714 Kuro Kin 53 2.3

* These 10 sires account for 53% of all AWA 2003 progeny registrations

Source: Australian Wagyu Association Ltd.  15th Annual Report 2004

 

• Australian Wagyu Association National Conference - Press Articles

In November the Australian Wagyu Association conducted its annual conference on the Gold Coast in Queensland, Australia.

The primary focus was on the superior taste and health characteristics of Wagyu beef.

The following newspaper articles address these features:

Good Fats Lift Wagyu Image (Click to see full article)

Dr Tim Crowe in The Land, Nov 18, 2004

“The profile of Wagyu beef which is a healthier type of meat is very beneficial to human health.”

Marketing Challenges for the Wagyu Industry.  (Click to see full article)

Jon Condon, The Land Dec 9 2004

Cherry Ripe, food columnist for The Australian says:

“Chefs realise that fats carry flavour and brand recognition for Wagyu is now much greater than for long recognised breeds such as Angus.”

Wagyu Way To Go  (Click to see full article)

Nick Bray, food writer for the Courier Mail. Nov 13. 2004

“ Wagyu is the king of beefs, the most mouth-meltingly tender, delicious piece of meat mere mortals will ever get to taste”

                     

 

 

 

 

 
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