A renowned steak restaurant in the heart of Mayfair was transformed into a celebration of world-class beef as the iconic 34 Mayfair hosted Aussie Beef & Lamb’s Australian Wagyu Masterclass. The event brought together culinary professionals, hospitality leaders and beef aficionados for an immersive deep dive into what sets Australian Wagyu apart.
Presented by Meat & Livestock Australia (MLA) under its Aussie Beef & Lamb brand, the event shared facts, history and statistics around Australia’s status as the world’s largest exporter of Wagyu beef.
Aussie Wagyu the facts:
- Over 85% of Australian Wagyu is exported globally each year from its 300,000 strong herd.
- Australia is the second largest Wagyu producer in the world, second only to Japan.
- Australia is the largest Wagyu exporter in the world with over 67,000 tonnes exported globally each year.
- Australian Wagyu ranges from F1 to fullblood, all derived from 100% Japanese blood.
- Australian Wagyu ranges from F1 Wagyu* to Fullblood Wagyu**, with over 70% of Australian Wagyu being crossbred (F1–F3), and the remaining 30% Fullblood or Purebred (F4+).
*F1 Wagyu (first cross, 50%) refers to Wagyu Fullblood x Angus - the dominant crossbreed in Australia.
**Fullblood Wagyu is derived from 100% Japanese genetics.
An in-depth look at Australia’s top meat grading systems explained how Australian Wagyu is defined and why it's a reliable and consistent supply source. The Meat Standards Australia (MSA) system ensures every cut is independently assessed for tenderness, juiciness and flavour.
Attendees were also guided through the unique history of Wagyu genetics in Australia including the legacy of Japanese black Wagyu sire Michifuku, from which a large percentage of the country’s current black Wagyu herd originates from.
Achievements to date and targets for future sustainable production were shared, answering questions about the sustainability of importing red meat from Australia. The Australian red meat industry aims to become carbon neutral and is well on the way to achieving its goal having cut net carbon emissions by 78.6% since 2005, along with a 73% reduction in water use. While a full life cycle analysis of beef and lamb production found that shipping accounts for less than 5% of the greenhouse gas emissions, water and energy use produced. The message was clear: Australian Wagyu delivers premium quality with integrity.
Versatility and Value
One of the day’s highlights was a butchery demonstration by Richard Sanders, Country Manager, United Kingdom at Meat & Livestock Australia. A seasoned industry professional, master butcher and long-time meat enthusiast, Sanders brought decades of knowledge to life as he broke down key Wagyu cuts and discussed their versatility and value in the kitchen.
“The purpose of today’s event was to share knowledge and demonstrate firsthand what makes Australian Wagyu truly world-class,” said Sanders. “As a butcher, I can tell you it’s a dream to work with. The marbling is so consistent, the muscle structure is delicate and it delivers on taste and tenderness and flavour every single time.
“This event was all about connecting the dots, from farm to butcher block to the plate,” continued Sanders. “Australian Wagyu is exceptional not just for its marbling, but for its predictability. As a butcher or a chef, that consistency is gold. You know exactly what you're working with and that means delivering premium outcomes time after time.”
Wagyu on the menu
Guests indulged in a specially curated tasting menu crafted by chefs Dale Osborne and Ryan Whitlock of 34 Mayfair, showcasing a range of Wagyu cuts across different marbling scores:
5mbs Bavette Tartare, Wagyu Fat Rosti, Smoked Aioli
8-9mbs Flat Iron Pinsa Bread, Chimichurri Butter
8-9mbs Rump Heart Carpaccio, Tonnato Dressing, Pickled Shallots, Rocket & Pecorino
4-5mbs Slow Cooked Chuck Short Rib, Smoked Mash Potato, XO Gravy & Fragrant Herbs
4-5mbs Denver Steak, Nam Jim Dipping Sauce
6-7mbs Sirloin with a selection of sauces
Green Salad with White Balsamic Dressing
Fries
Bergamot Pannacotta, Alfonso Mango & Black Sesame
The chefs shared their creative approach to working with Australian Wagyu, Dale Osborne noted:
“Each cut speaks for itself, the marbling brings this beautiful tenderness and flavour. For example, the 8-9mbs Rump Heart Carpaccio doesn’t need much to bring out the best, just a touch of acidity and umami to lift it. That’s what makes Australian Wagyu so special.”
The Slow Cooked Chuck Short Rib emerged as the breakout favourite among guests, demonstrating just how well secondary cuts of Wagyu can shine when treated with care.
“The Short Rib was the real showstopper,” added chef Ryan Whitlock. “It melted under the fork. The Wagyu marbling carried through the entire bite and the XO gravy just elevated that savoury depth. It’s proof that with Australian Wagyu, even the humble chuck becomes something extraordinary.”
For more information on Australian Wagyu or to explore collaboration opportunities, visit:
www.aussiebeefandlamb.co.uk and on Instagram @aussiebeefandlambuk.
Images courtesy of Fields of Growth Photography.
