Angus Beef is best (we are bias)

Angus Beef vs Wagyu Beef

What Is Angus Beef?

Originally developed in Scotland in the late 1700’s, Angus have always been bred purely for the production of highest quality beef indicated by the smooth, close-grained texture, carnation red colour & finely marbled fat within the lean muscle. Angus is now the dominant breed in the major beef producing countries of the world where beef quality is considered all-important. In Australia, Angus is continuing this dominance, winning gold medals in various prestigious beef tasting competitions & carcass competitions across all breeds at Australia’s Royal Agricultural Societies Shows. According to the Angus Cattle Society in 1989 there were only 9227 registered calves now there is over 62,000 registered Angus calves. The first imports from Scotland can be traced back to Tasmania in the 1820’s then the mainland in 1840’s they are now found all over Australia.

They have a good temperament, consistent weight gain & good marbling traits. The Angus Society in the US have one of the longest genetic histories of any breed. Genetics is used simply for selection, not for modification.

What Is Wagyu Beef?

Wagyu is a Japanese word – ‘wa’ meaning Japanese and ‘gyu’ meaning cattle. The term ‘Wagyu beef‘ can be applied to meat from any cattle of the Wagyu Breed and was introduced into Australia in 1991. The Wagyu breed is genetically predisposed to intense marbling & produces a higher percentage of unsaturated fat than any other breed of cattle in the world. Australian wagyu cattle are grain fed for the last 300–500 days of production. Wagyu bred in Western Australia’s Margaret River region often have red wine added to their feed as well.

Caloundra Station in the Upper South East of South Australia is second generation breeders of Angus Cattle, Contact us for any information

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