Wagyu Beef Tenderloin is one of the most sought-after cuts of meat. To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your tenderloin for cooking. What is the Tenderloin? Tenderloin is considered the most tender and most expensive cut of beef. […]
We’re often asked what the difference is between Australian Wagyu and Japanese Wagyu. Whilst both types of Wagyu beef are delicious, here are the reasons why they are different. Fullblood vs crossbred Despite Australian Wagyu cattle’s bloodlines originating from Japan, they are bred, fed, grown and processed in Australia. Our most prevalent Wagyu bloodlines come […]
Wagyu Beef Striploin is one of the most popular cuts of meat. To create the ultimate Wagyu experience, Kimio Osawa, Founder of Osawa Enterprises and Wagyu Master, shares his expert tips on how to cut your striploin for cooking. What is Striploin? Also known as Sirloin, Porterhouse or New York Steak, striploin is another meat […]
Once exclusive to Japan, Wagyu cattle are now being bred and raised all over the world, including right here in Australia. Over the years, our homegrown Australian Wagyu beef has become a fine dining staple and meat-lovers’ favourite across the country. But what is Australian Wagyu? Here’s everything you need to know about this beef. […]
If you like the finer things in life, then you’ll love Japanese Wagyu beef. It is a taste experience like no other. Wagyu has extremely rich, buttery flavours that melt in your mouth. It is a flavoursome meat, high in monosaturated fats, and is prized for its exceptional meat quality. In Japan, Wagyu is given […]
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