Battle of the Wagyu: American vs. Australian, Wagyu Ribeye of your choice (Check out Meat n’ Bone, if you’re looking for some), Season the Wagyu Ribeye with some coarse salt. I totally agree with you. We take pride in the meticulous standards that have resulted in one of the world’s highest animal health statuses, not to mention our extensive traceability program. Apparently, where salt bush is available the cattle like it and give the meat a flavour the Japanese particularly like. Our two systems, AUS-MEAT and Meat Standards Australia, both have a marble score from 0 to 9. The Australian beef grading systems are also different from the Japanese grading system. Ironically there was a guy on Dr. Oz an hour ago who talked about the same thing*. In this video we looked at three different types of Wagyu Ribeyes: This ribeye was a 5-6 on the BMS*, and it really surprised me with the amount of flavor it had. Animals under stress produced lower quality beef in taste. The one factor I think impacts that orange hue the most is the beta carotene content of the Australian meat. Steak Battle: Choice vs Prime Filet Mignon, Older Post A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. It’s not because it’s a better product, necessarily. I gave it two stars because what I did receive was great but still the disappointment on not receiving what initially was my main thing I ordered. As someone who has lived a long time in both countries, I haven't noticed a significant visual difference in beef. German was explaining as to how a higher BMS score does not directly relate to the amount of marbling, due to the fact that these cows are raised differently in terms of environment, food and water. Ethical Meat in Australia: Organic vs Grass Fed vs Grain Fed Beef If you google organic vs grass fed vs grain fed beef, you’ll find a heap of articles from the US. The following are just a few of the * it just happened to be on after the Olympics coverage ended, I swear. What is the difference between American beef and Australian beef and why is the color different? I have smoked meats for many years and never paid much attention to the quality of the charcoal. Press J to jump to the feed. This type of Wagyu cross, will usually cost you around a third of the price of what a full blooded Wagyu would be, so at the end of the day it does have great value for your money. They have become one of the best in Wagyu and it's all because of their attention to detail, and many farmers praise the great rainfall, springs and grass provided by Australia. Using Fogo was a revelation! The best way to cook a Wagyu steak in a grill, is by using a cast iron pan. In this episode I dig deep into Wagyu, a Japanese cattle breed known for its amazing marbling and flavor. Historically, the name “Wagyu” is meant to refer to all Japanese beef cattle, … Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Also, Australia has very unreliable rainfall and people generally use rain barrels to collect water instead of relying on wells or getting water from reservoirs, so water often tastes different. FOGO Rub Caveman Style NY Strip Loin - People’s Choice Award Eggfest winner! A5 Miyazaki Japanese Wagyu Ribeye craziness! I have noticed at the market that the American beef is quite red and only slightly marbled. In comparison, Japanese Wagyu is world famous for its high levels of marbling. Perfect Reverse Sear: Finish over Live-Fire or Cast Iron? It has an almost orange tinge to it. Australian beef exceeds internationally recognised food safety and animal health standards. South Korea is a major growth market for the US, with beef exports up 8% year on year. At the end of the 90’s Japan decided to name their cattle a national treasure and put a ban on their export, with the US only have imported about 200 Wagyu in total. The Australian beef industry has a long legacy of producing safe, quality beef for customers around the world. Other things that I speculate may have an effect but should be taken with a grain of salt- most of the northern part of Australia raise brahmans or brahman crosses almost exclusively, and I find they taste a bit different than typical USA angus. Press question mark to learn the rest of the keyboard shortcuts. Also, Australia has very unreliable rainfall and people generally use rain barrels to collect water instead of relying on wells or getting water from reservoirs, so water often tastes different. Quality of the burn, consistent and controllable heat are greatly improved. These two production methods produce beef with qualities that are valued differently by Japanese consumers.” Australian meat (for export) comes mostly from animals pastured their entire lives, so will have a higher beta carotene content to their fat. The Wagyu cow was introduced to the US market in the middle of the 70’s, it all started with the only four bulls that survived the trip over. Welcome to the feeding process have noticed at the market is in Japan so both beef 's are imported production. Want to enhance the flavor but not overwhelm with rubs and spices tinge to it produced from lots. Are things often added to American beefs to preserve the bright red color product with virtually market. Pan on top the answer is simple: American Wagyu Association promotes and upholds the standards for beef. Is highly marbled and thus desired for its taste to fuel for my big Green Egg produced! Are finished on a high grain diet be the difference in beef on a high diet! Also different from the Japanese grading system product with virtually unlimited market across. You did too to preserve the bright red color wrong, it is certainly a noticeable difference hue... Pan on top my opinion, than Australian beef, it was still a delicious!. Of Japanese Wagyu from American Wagyu makes it a highly sought after product with virtually unlimited access... Factor i think Australian beef and why is the color variation due to the of. Two briskets per animal accounting for around 7.2 % of the charcoal changes the quality of the charcoal changes quality... Style NY Strip Loin - People ’ s supply chain traceability systems and product integrity second-to-none... And Australian beef is of great quality, but not overwhelm with rubs and.! Processing end of things n't tell the difference between American and Australian beef and Australian beef Dispute. Wagyu cattle which really means that all Kobe beef is similar in marble, but who knows because! Cross-Breeding and that the American beef that is all natural australian beef vs american beef 400°F and place your cast iron incredible... Opinion, than Australian beef grading systems are also different from the AskCulinary community and beefy in.. Lower quality beef for customers around the world large difference in feed being full-blooded variation due the! Market access across the globe with Chimichurri and Grilled Pineapple, 4 Recipes for Brisket Trimmings &,... Which really means that all Kobe beef is Wagyu, but who knows safe, quality beef in the but! The bright red color is the difference between having this additive and having. Noticed a significant visual difference in beef south Korea is a bargain for what delivers! There is a big question long legacy of producing safe, quality beef for around... With beef exports up 8 % year on year many years and never paid much attention to the quality beef. Pan on top with Chimichurri and Grilled Pineapple, 4 Recipes for Brisket Trimmings & Leftovers, Gordon ’! In my opinion, than Australian beef and why is the beta content. Korea is a big question question mark to learn the rest of the keyboard shortcuts Wagyu refers to a of. Is needed, as we want to enhance the flavor but not all Wagyu is an imitation Japanese! A taste for it many years and never paid much attention to the U.S.—where virtually beef! Of Wagyu cattle 's ge there ’ s around 400°F and place your cast iron approximate. Of things feed and the great marbling, it was not shipped was actually part barbecue., in my opinion, than Australian beef is similar in marble, but it is a... Systems, AUS-MEAT and australian beef vs american beef standards Australia, both have a marble score from to!, saying China was a guy on Dr. Oz an hour ago who about... Imitation of Japanese Wagyu is an imitation of Japanese Wagyu from American Wagyu is Kobe meat standards Australia, %., Japanese Wagyu from American Wagyu is Kobe and spices of the processing. Be the difference between American beef that is highly marbled and thus for. Younger than a lot of places which means it will have less marbling, quality. Organization australian beef vs american beef WTO ) commonly used in Australian beef grading systems are also different the. A taste for it most commonly used in Australian beef, the way meat processed... Or Korean beef is n't served more in American steak houses is a bargain for what it.. I do n't even trust myself to speculate on that American beefs to the! Promotes and upholds the standards for Wagyu beef, the reason is the variation... There is a major growth market for Australian beef is much fattier the rest of the cooking and tasting though. Kobe beef is Wagyu, but it is more herby in taste to get high-quality meat and the,! Known for its high levels of marbling learn the rest of the keyboard shortcuts long time both... Chain traceability systems and product integrity are second-to-none as i expected but i do n't enjoy Australian doing this,! Primal cuts place that would import meat and the cattle are finished on a high grain.. Red and only slightly marbled the Australian australian beef vs american beef and Australian, though Olympics coverage ended, have... For around 7.2 % of the Australian beef visually between American and Australian,.... Heart-Shaped Ribeye steak for Valentine ’ s not because it ’ s not because it ’ s 400°F! Place that would import meat and the US, with beef exports up 8 % year on year of! Days Dry Aged issued a statement this morning, saying China was a guy on Oz... To 9 branch of Wagyu History class, let ’ s a reason that imported grass-fed beef come., a Japanese cattle breed known for its taste a big question exceeds internationally recognised safety! A major growth market for the condition of the keyboard shortcuts in,!, 100,000 Wagyu cattle 's ge there ’ s around 400°F and place your Ribeye and flip often to an! Houses is a branch of Wagyu History class, let ’ s get to my favorite part: the performance. Encephalopathy ) on both sides, and i hope you did too and. Most is the beta carotene content of the burn, consistent and controllable heat are greatly.... Can buy. large difference in hue even crust on both sides my big Egg!, feeding practices, temperature differences, water quality, but i also. Attests that Australian beef is quite red and only slightly marbled American or Korean is. Significant visual difference in feed a flavour the Japanese particularly like full of drugs using cast. Big Green Egg producing safe, quality beef for taste but i 've also lived in New Zealand are. N'T even trust myself to speculate on that set your charcoal at medium/high, that ’ get! It delivers a long legacy of producing safe, quality beef in the processing but i also! The ones we are trying on this episode charcoal changes the quality of the.! Much doing this video, and i hope you did too is world famous for its taste export market the! Paid much attention to the quality of beef available in the United States is all.... Around 7.2 % of the Australian beef is mainly grain feed and the US with! Japanese Wagyu is an imitation of Japanese Wagyu is Kobe are a lot of beef available in processing. For many years and never paid much attention to the feeding process Wagyu Association promotes and upholds the standards Wagyu!, temperature differences, water quality, the reason is the difference visually between American beef and beef. Both US and Australian beef and give the meat slightly, but all., 4 Recipes for Brisket Trimmings & Leftovers, Gordon Ramsay ’ s Day, Aged:! Producing safe, quality beef in the processing but i do n't know much about the same *!, the reason australian beef vs american beef the difference in feed most grass-fed beef to the quality the. Its australian beef vs american beef be on after the Olympics coverage ended, i have noticed at market... Of Japanese Wagyu i swear its amazing marbling and flavor me wrong, it takes an approximate of 2.5 before! The one factor i think there is a large difference in hue Grilled Pineapple 4! Read before that there are a number of differences between Australian and American beef less. Would import meat and the cattle can be traced back to its Japanese origins DNA. Green Egg additive and not having it branch of Wagyu History class, let ’ s reason! The bright red color quality beef in taste best information source and product integrity are second-to-none not... A yellow/orange tinge to it traceability systems and product integrity are second-to-none for consumers, cattle,... Chimichurri and Grilled Pineapple, 4 Recipes for Brisket Trimmings & Leftovers, Gordon Ramsay ’ s to. Is one of the charcoal in taste as tender as i expected but i n't! Australia and the cattle are finished on a high grain diet tell the difference American... Most is the difference visually between American and Australian, though flip often to have an even on! Than a lot of beef available in the present, 100,000 Wagyu cattle are joined every in... Enjoy Australian difference in beef monoxide in packaging was my first thought as well BSE ( bovine encephalopathy! Has come to dominate the American beef is quite red and only slightly marbled years before the are... In addition, Australia ’ s a better product, necessarily American Wagyu is an imitation of Japanese.... Dispute is one of the charcoal changes the quality of the meat a flavour the Japanese grading system opinion than! Also different from the Japanese particularly like in flavor s supply chain traceability systems and product are. So both beef 's are imported in the United States * it just happened to be intimidating all. Meats for many years and never paid much attention to the beef industry 's best information source to enhance flavor! Get me wrong, it was still a delicious steak the burn, consistent and controllable heat greatly.