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Pelican Waters QLD - Street Names
Westholme Circut

Westholme wagyu

Westholme is a homestead Near Long Reach, Australia.

This is home to Wagyu Beef.

The Wagyu herd contains the most highly credentialed full blooded Japanese Black Wagyu sires and breeding females to ever leave Japan.

wagyu herd
Wagyu Herd

Wagyū refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.

The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value.

In several areas of Japan, beef is shipped with area names. 
Some examples are Kobe, Mishima, Matsusaka, Ōmi beef and Sanda beef.

Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world.

These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about 50 USD per 150 grams of filet steak sold retail in Japan)

Wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef.

The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

History of Wagyu

Wagyū were initially introduced in the second century to Japan from the Korean Peninsula as beasts of burden to help cultivate rice. 

By order of the Shogun, the cattle herd in Japan was closed and eating meat from any four-legged animal was prohibited from 1635 to 1838.

Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen. It is suggested that this was done to aid in digestion and induce hunger during humid seasons, but it appears to have no effect on the meat's flavor. Massaging may have been introduced to prevent muscle cramping on small farms in Japan where the animals did not have sufficient room to use their muscles.

There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn and Kumamoto Reds.

Japanese breed names include Tajima, Hida (Gifu Pref.), Tottori, Shimane, Kochi and Kumamoto. 

Kumamoto Prefecture is famous for its red wagyū cattle.

The more famous black variety has its origins in Kobe.

The Australian Wagyū Association is the largest breed association outside Japan.

Both Full blood and Wagyū cross cattle are farmed in Australia for domestic and overseas markets, including Taiwan, China, Hong Kong, Singapore, Indonesia, the U.K., France, Germany, Denmark and the U.S.A.

Australian Wagyū cattle are grain fed for the last 300–500 days of production. Wagyū bred in Western Australia's Margaret River region often have red wine added to their feed as well.

Although less than 100,000 of the 28.8 million head of cattle in Australia are Wagyū or Wagyū infused, the long-feed nature of Wagyū production takes up 40% of Australian feedlot space in any given 12-month period.

wagyu bull
Wagyu Bull

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