BEEF sourced from a Glen Alvie property is selling interstate for a record $220 per kilogram.
What’s even more remarkable is that it comes from a Fullblood Japanese Wagyu steer that was grass fed over four years.
Normally, Wagyu beef with marbling scores of 9 or 9+ is reserved for animals feeding on specialised Japanese grain-based rations in a feedlot.
This animal, however, simply fed on high quality pasture in “a little slice of heaven” in the heart of Glen Alvie.
Cabassi and Co, a high-end retail butchery in Brisbane, has been selling boneless sirloin and boneless rib fillet from the carcass at the record price.
Business owner Peter Cabassi has bred, fed and eaten Wagyu beef for decades, and he recently told Beef Central, the best news source for the Aussie beef industry, that he had never seen or tasted grass fed beef like this.
“Grassfed Wagyu typically produced marbling in the mid-ranges around 4 to 6, but never, in my experience, at the extreme 9+ end of the spectrum like this,” Peter told reporter Jon Condon.
“The carcase may in fact be unique. I’ve certainly never seen anything like it from a grass fed animal.”
Peter said he was left “stunned” by the first sample he tasted.
“A couple of very good years in the paddock, supplemented with just a little grain, has produced an extraordinary product,” he continued.
“It represents what we have thought for a while now – that there are a few pathways to achieving a stunning end product with Wagyu. This method relies on growing the marbling for longer under less intensive nutritional support.”
Beef farmers Sharon and Kevin Oates were chuffed with news of the staggering price per kilogram, and they’re now hoping to repeat it.
“There’s already one steer here I think is just as promising,” Sharon said.
“Once you get a marbling score of 9 you want to try to get a paddock full of animals like that!”
The carcase of the now-famous steer weighed 489kg and was sold for over $7000.
“And I still kept some eye fillet out of it,” Sharon smiled.
Sharon and Kevin own and manage Oasis Collection Centre – a cattle embryo transfer facility situated on 18 acres along Grantville-Glen Alvie Road.
They are looking forward to giving Peter Cabassi a guided tour of the property later this week when he visits the area.


What’s so good about Wagyu?

Above: Spectacular marbling earned the beef a score of 9, which is unheard of in grass fed cattle.

Above: Spectacular marbling earned the beef a score of 9, which is unheard of in grass fed cattle.

• Regarded as the world’s best-tasting tender beef, Wagyu is a Japanese breed. ‘Wa’ means Japanese style and ‘gyu’ means cattle.
• Wagyu were originally used as draft animals due to their astounding physical endurance
• Wagyu is a horned breed and cattle are either black or red in colour
• The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience
• The beef has softer fats, higher ratio of unsaturated fats and, above all, flavour.
• Gourmet chefs and fine restaurants across the world have created a high demand for Wagyu