Originally Posted by JohnHB
In Australia, we now have three distinctive different strains of Wagyu Cattle. These are Purebred, Crossbred and Fullblood. It is important that you know what the difference is.
Purebred – The purebred Wagyu was developed as a result of the breeding of Fullblood or Purebred Wagyu bulls with the base cow such as Angus. From this initial mating, called a first cross, the heifer is retained and mated back to a Fullblood or Purebred bull. The progeny of this second mating results in the F2. The progeny from the mating then produces the 3rd cross and so on until four crosses have been made. This animal is recognised in the USA and Australia breeding programmes as Purebred. It is not recognised in Japan (and is called a Crossbred) as it contains inferior genes.
Crossbreed (or F1) – This description is the largest selling style of beef that is produced and sold in Japan. It is the result of a Wagyu genetics (sire) being crossed with another breed (in Japan mainly Holstein from the dairy industry). The resultant beef must contain 50% Wagyu genetics. This beef is purchased for home consumption or served in family style of restaurants. Crossbred beef is produced in Australia using Wagyu genetics (sire) crossed with Angus or Holstein. Raised and processed correctly these cattle produce a superior product to that of their dams breed.
It is the branding of this beef in Australia as Wagyu that is causing confusion and disappointment to consumers. Crossbreed beef does not have the same eating experience as Fullblood Japanese Wagyu beef. In Japan, farmers are not allowed to use the term Wagyu when marketing crossbreed (F1) beef. Guidelines have recently been instituted to disallow imported Crossbreed (F1) beef using the term Wagyu to stop any any confusion for consumer. Blackmore Wagyu Beef would be in favour of similar guidelines being introduced worldwide.
Fullblood – This is the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. The Australian Wagyu Association defines Fullblood Wagyu as “The offspring of a Wagyu Sire and a Wagyu Dam whose forebears originate from Japan and whose pedigrees show no evidence of any grading up from the base animals”.
If I am buying Waghu I try and buy David Blackmore's product. It is claimed to be Australia's best product.
Blackmore Wagyu Beef has consistently been achieving some of the best meat grades outside of Japan. Full-blood Wagyu cattle are increasingly being graded 9+, higher than the highest grade in Australia.
Blackmore Wagyu Beef’s breeding program is based on tried and proven traditional Japanese farming practices that have been successfully adapted to Australian conditions.
Blackmore Wagyu Beef calves are raised on their mothers milk and pasture for the first 12 months, which is the most natural and healthy method, and leaves them free from respiratory problems, disease and antibiotics.
After this time calves are housed in an open sided barn to protect them from the elements and are fed a secret ration for 550-650 days. The ration is free of genetically modified foods, allowing the Wagyu to be produced without the use of antibiotics and growth hormones.
I do not know what animal are used for the Greg Norman product. It seems to be on the grain for 300 days.
Wow! Thanks for add'l info John. I read up on it a bit but not as comprehensive as noted. I know the previous case to this was grade score 8. This latest case was labeled grade score 8.5+ which def tasted even better. Thats as far as I can remember of the info on the case label. Too bad I tossed the box a few days ago. Id be sure to ask my butcher next time because now Im curiuos.