Wagyu beef is widely renowned for its unique marbling, exquisitely tender texture and luxurious flavours. Until recently Wagyu cattle existed exclusively in Japan, but over the past 10 years Australia has become one of the world’s leaders in producing Wagyu Beef. Otherwise known as Kobe beef, Wagyu originated from a small group of cattle that had a genetic predisposition to high marbling. This proved highly desirable, as although the meat is marbled with intramuscular fat, it is unsaturated, and has been shown to lower cholesterol.
The Golden Ox currently has Wagyu on the menu, and at the moment we are using the finest cut of quality rump rated 4-5 from properties along the Mann River, East of the Great Dividing Range in New South Wales. The Mann River runs through some of Australia’s most famous nature reserves and is home to some of the finest producers of Wagyu. The cattle are reared on the lush fields that grow along the river, surrounded by clean pristine air and fabulous mountain scenery. The farmers are deeply involved in managing and participating in all aspects of the production, from the selection and feeding of the Wagyu cattle, overseeing the farm management and following the Wagyu all the way through the process. This dedication to quality ensures the cattle’s welfare is always a top priority and that the Wagyu is consistently of the highest quality.
Some farmers have been known to play the cattle music, hand massage them, and give them beer and sake as part of their diet. While a little more conventional, our Wagyu is grain-fed for a minimum of 350 days, a high energy diet that greatly enhances marbling. At no point are growth hormones or antibiotics used, letting the cattle put their weight on at a natural healthy rate. The care involved with the production of the meat coupled with our chef’s talent for expertly cooking and presenting our Wagyu beef leads to a sensational and exceptional dish.