Once you start diving into the fascinating world of Wagyu beef, you inevitably arrive at the big question: Which is better - Japanese or Australian Wagyu?
We get this question so much here at The Meatery that I even made a video explaining the difference between the two. You can watch it here.
The truth is... there ISN'T a better one. Each of them offers a different experience and is melt-in-your-mouth good. It just depends on what your taste buds are after.
So allow me to break it down for you:
Japanese A5 Wagyu:
✅ is much richer in taste and has a sublime buttery texture (they don’t call it meat butter for nothing!)
✅ generally has a higher fat content than Australian Wagyu (it’s basically a slab of delicious fat with meat flecks in it...yum!)
✅ is meant to be eaten in smaller quantities - the average customer eats about 4-5oz
Australian Wagyu:
✅ is typically less expensive
✅ is more balanced in terms of texture (blissfully fatty and tender, but still feels like steak)
✅ can be consumed in larger quantities (a hungry man can easily eat 8-12oz)
As a meat aficionado, I don’t discriminate. I love ‘em BOTH. But if I had to choose just one, I’d probably go for the Australian Wagyu… and not because it’s better, but because I prefer the texture. That’s just my taste.
At The Meatery, we have both types of Wagyu: the “real deal” from Japan (with certificates, cow nose prints and everything) AND the absolute best Australian Wagyu you’ll ever set your taste buds on (including cuts with an MS of 12).
Here are the most popular ones - I highly recommend you try one of these when you’re ready to be ruined for any other type of steak.
