The Farmers Club

The “Club Notes” for Tuesday, the 15th of April, 2024.

By Dwain Duxson

Where to for Wagyu?

I know how to upset a Wagyu Breeder: tell them their product is 2 steps away from being a commodity. I wrote about this a year or so ago and got the ire of a couple of committed Breeders. How dare you, they said. It was all a bit of fun and banter. Wagyu is a young, dynamic industry that is attracting players from every point of the company. Gina Reinhart wants in; some traditional Cattle Stud Breeders are switching or creating an arm, some Commercial Breeders are doing the same, and I even know of a prominent Sheep Stud Breeder who is creating a Wagyu Stud. It’s like bees to a honeypot. We have all seen an image of the award-winning 60 per cent marbling steak with its near-white appearance. I saw someone describe it as looking disgusting. I am sure it would look more Steak-like once it was cooked. But that is the benchmark, that is the highest of high end. I do eat Wagyu sometimes and thoroughly enjoy it, but I see steaks on some menus get out to $300. I, for one, am not paying that much, and I get satisfaction from something much cheaper. I am sure the industry is in very capable hands, but I think they need to be very careful about where they want to play in the market. I watch with interest. Would you ever pay $300 for a Wagyu Steak? Reply to [email protected]

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