Home Australia ‘Excellent restoration’: How Australia’s most expensive beef carved through the pandemic

‘Excellent restoration’: How Australia’s most expensive beef carved through the pandemic

‘Excellent restoration’: How Australia’s most expensive beef carved through the pandemic

When the COVID-19 pandemic hit final year and restaurants closed around the world, producers of Wagyu beef feared the worst.

Key facets:

  • The Australian Wagyu Association says Wagyu beef ask is rising 30 per cent per annum
  • Producers hiss domestic gross sales trust increased for the duration of the pandemic
  • The firm that runs Australia’s supreme Wagyu cattle herd says its moderate meat label is up 8 per cent

“Overnight we lost all air-lunge back and forth, the capability to shift Wagyu around [the globe] change into annoying and we lost 100 per cent of that luxury restaurant sector right this moment,” talked about Matt McDonagh, CEO of the Australian Wagyu Association. 

Early Newspaper

Mr McDonagh talked about ask for Australian Wagyu used to be now rising faster than producers’ capability to provide it.

“We trust considered a constant 20 per cent year-on-year verbalize in production, but the ask for the product is rising sooner than that rate,” he talked about.

“Our contemporary estimates are the verbalize of Wagyu ask is set 30 per cent annually in global markets.”

A photo of wagyu cattle eating grass during the day at a farm.

Australia’s Wagyu herd is gradually rising, but aloof no longer keeping up with global ask.(

ABC Rural: James Liveris


Australia is the world’s supreme exporter of Wagyu beef and Mr McDonagh believed provide chains had modified to the glorious thing about producers.

“It is doubtless you’ll perhaps presumably be succesful to salvage admission to Wagyu globally now out of doors of the meals-carrier sector, it is doubtless you’ll perhaps purchase express and I believe that played a section in the hastily resurgence of Wagyu after that COVID shutdown, in particular in the domestic market.”

Peter Gilmour standing in front of his Wagyu cattle.

Wagyu producer Peter Gilmour says his enterprise pivoted in the direction of the domestic marketplace for the duration of the pandemic.(

Equipped: Irongate Wagyu


Australians salvage a taste

Peter Gilmour runs Irongate Wagyu in Western Australia’s Enormous Southern divulge.

He talked about sooner than the pandemic his enterprise used to be almost 100 per cent export focused.

“But when COVID came in, all of a unexpected the market started falling cherish dominos and orders were cancelled, as high-pause restaurants, hotels and airlines cancelled their orders.

He talked about gross sales to customers in his dwelling divulge of WA had been truly animated.

“The response has been quite astonishing … we now trust been quite amazed at how we got orders from throughout, and from a differ of oldsters, assorted demographics, all searching for Wagyu.”

He talked about the enterprise this year used to be promoting about 65 per cent of its product domestically, but export orders were starting up to “win up dramatically” in particular from China, Taiwan and Hong Kong.

Mr McDonagh talked about, industry-huge, about 10 per cent of Australian Wagyu used to be being sold domestically.

He talked about the buying strength of export markets would in any admire times be a component in how powerful domestic gross sales might perhaps well presumably develop.

Slabs of raw wagyu steak on a surface.

Round 90 per cent of Australian Wagyu beef is exported.(

ABC Landline: Pip Courtney


Rising prices

Australian cattle prices trust hit file highs this year, with the Eastern Younger Cattle Indicator (EYCI) surging previous 1,000 cents/kg (cwt) for the first time.

Mr McDonagh talked about Wagyu producers were reporting sturdy prices, but staunch numbers were “counting on particular person provide chains”.

“Or no longer it is very uncommon to peek Wagyu cattle traded through saleyards,” he talked about.

“The total sector is constructed around long-duration of time provide partnerships and vertical integration, so it be complicated to salvage [information] on what these premiums precisely are,” 

Mr Gilmour talked about his enterprise had no longer considered foremost label increases for Wagyu beef, but Wagyu used to be aloof taking part in a sturdy top rate. 

“Or no longer it is the difference of buying a scotch fillet at $40 a kilogram, as in opposition to $130 a kilogram — that is the differ you scrutinize between well-liked beef production to high-pause Wagyu production.”

AACo’s Wagyu pressure

The Australian Agricultural Company (AACo) runs Australia’s supreme herd of Wagyu cattle.

Its 2020/21 monetary year results showed its moderate meat label per kilogram increased 8 per cent (up $15.50/kg) and its herd label, which is dominated by F1 Wagyu cattle, increased by $64 million.

a sliced steak in a bowl.

AACo says magnificent dining restaurants trust been critical to its branded beef approach.(

Equipped: AACo


At its annual frequent meeting this week, AACo chair Donald McGauchie talked about the firm’s “clearest disadvantage” in FY21 had been the interruption to the restaurant and meals carrier market.

“In the year merely long previous, chefs were severely constrained. This impacted AACo gross sales through existing meals carrier relationships,” he talked about,

“In response, the AACo team has labored annoying to fabricate our parallel retail gross sales channels.”

Mr McGauchie talked about the firm had been able to come to a decision contemporary alternatives for the duration of the pandemic, and the fundamentals for prime-quality beef remained sturdy.

“The world’s center class continues to ask our product, including a rising connoisseur dwelling cooking market,” he talked about.

“We request underlying ask to proceed rising.”

‘Excellent restoration’: How Australia’s most expensive beef carved through the pandemic