Home > AACo beef named nation’s best at Wagyu Awards

AACo beef named nation’s best at Wagyu Awards

Editorial
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The Australian Agricultural Company (AACo) has come out on top at the Australian Wagyu Association awards by claiming the gold medal in the Full-Blood Wagyu Branded Beef category for its flagship Master Kobe brand.

The awards  were held at the Australian Wagyu Association’s annual conference in Geelong over the weekend, and were decided by expert panel of judges consisting of chefs, restaurant owners, meat scientists and industry leaders.

2013 marks the second year that the company has taken home gold for its Master Kobe beef which is one of the most sought after, high quality brands available, boasting a marble score of nine.

The judges praised the Master Kobe by stating that the beef displayed; “top texture and very balanced flavour, with pleasant oil residual and lasting beef flavour”. The judges also commented that the beef exhibited a; “great smell, very juicy with a good mouth feel - mature, livery, buttery toasty flavour with a lasting clean oil texture on the palate and a lasting grainy flavour.”

AACo also took home a gold medal in the Crossbred Wagyu category.

Troy Setter, AACo's chief operating officer said that the company sourced the best Wagyu cattle from Japan to develop the world’s leading full-blood Wagyu herd.

“We feed the cattle on a corn and wheat-based diet with selected roughages to develop a unique flavour profile, with a rich, buttery flavour and fine texture and marbling,” said Setter.

“The quality of both brands is the result of decades of careful selective breeding and AACo’s almost two centuries of experience in growing and finishing cattle.”

In addition to prime genetics, AACo has also introduced sophisticated technology which allows the company to track the meat from paddock to plate.

“AACo has also set up the biggest electronic identification system in Australia for our cattle and we can now track each beast from paddock to plate, something diners and top restaurants are increasingly demanding.”

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