Have you heard of Olive fed Wagyu beef? This popular beef is a luxurious meat, known for its marbling texture, exquisite flavour, and buttery tenderness, is made. It is a luxury to cook and dine that meat. This blog lists down the secrets of producing this premium beef. Previously, Wagyu beef was being exported from Japan. But now a few wagyu beef suppliers in Australia—like Remesis— are supplying this meat, which is produced in the country.

Wagyu beef is known for its buttery, unique marbling and soft texture. The flavour it possesses takes the dish to a new level.

The only way to produce a high-quality olive fed wagyu beef is to practice the highest standards for cattle raising and other processes. The Wagyu producers have adopted the techniques that the Japanese follow for producing this meat. Their experience has allowed them to modify a few cultivation techniques.All these measures ensure the cows develop evenly marbled fat deposits and soft meat.

Factors that bring in the quality  of the Wagyu beef are:

1. Breeding: The suppliers select cattle with superior genetics (like Wagyu F1 and full-blood Wagyu) for breeding. It helps to maintain the highest quality of the premium meat. This process ensures that each of the generations exhibits the marbling and tenderness of the Wagyu beef.

2. Good farming and pasture raising: Australian Wagyu suppliers ensure cattle is raised in stress-free, spacious, and natural environments, such as the Bingara region in north-western New South Wales. The lush pastures of the fourth generation JacWagyu family spread over 2500 hectares, and their extra pampering aids in healthy growth of cows. Hence, the quality of the renowned Jac Wagyu beef is at the top.

3. Healthy diet: A significant amount of olive waste is generated in olive oil production. Olive Feed Corporation collects the waste and transforms it into nutritious animal feed. Wagyu producers collect this feed for their cattle. Olive waste enhances the meat quality. A healthy cattle diet is critical in making such beef.

4. Grain included diet: The wagyu suppliers feed their cattle with top-quality grains to promote optimal marbling. The perfect balance between cattle’s pasture and grain feed results in a premium range like futari wagyu beef (a perfect example of tenderness and harmony of flavours).

5. Sustainable practices: Wagyu producers prioritize sustainability and the environment, which is done through resource management, water conservation, and eco-friendly farming practices. Such practices aid in producing the most textured wagyu beef.

Most of the Wagyu meat producers do not use traditional chemicals or fertilizers for grains or animals. Long-term soil damage, high costs, and high carbon footprints are the few reasons for the Wagyu producers to stay away from the above-mentioned usage. High-profile soil (keeping it moist throughout the year) and avoiding use of traditional machinery also aid in the production of high-quality natural Wagyu meat.

The premium Wagyu meat is the result of the dedication and hardmanship of the Jac Wagyu family and others. Their ethical farming practices and sustainable approaches allow for producing the finest and tastiest beef. Next time you order olive-fed Wagyu beef to enjoy its taste, texture, and look, you should remember Wagyu suppliers like Remesis.