Crowd Cow is excited to announce we’re launching a new source of wagyu: Australian Wagyu from Margaret River.
Here are three reasons why you should be excited too, so make sure to sign up for our Margaret River Australian Wagyu launch and get your hands on some cuts that are sure to impress your friends and family at the dinner table.
This is Award-Winning Beef.
In April 2024, the Australian Wagyu Association crowned Margaret River Wagyu the champion and awarded it a gold medal in the “Crossbred Wagyu” classification. Prized by chefs on both sides of the Pacific, this is the best of the best, and Crowd Cow is proud to be one of the only sources that can deliver it to your doorstep.
Australian Wagyu fills a much-needed gap between Japanese and American Wagyu.
While Japanese Wagyu is rightfully considered the most authentic and generally the highest quality, it commands a high price point, and not everyone has the stomach for how rich it is. Meanwhile, American Wagyu can be hit or miss (if you’re not procuring it through a source like Crowd Cow 😉). This variation is because the USDA requirements for American Wagyu are significantly more relaxed: genetically, the beef only has to be 46.9% wagyu, and USDA Prime is a very low bar to clear relative to the 12 point BMS scale used by Australian and Japanese wagyu producers.
But Australian Wagyu strikes a great balance between the two. More affordable than Japanese Wagyu, it offers a level of quality on par or better than many wagyu producers in the United States. Unlike in the U.S., Australian Crossbred Wagyu contains over 90% Wagyu genetics.
By partnering with Margaret River, Crowd Cow is able to offer a variety of nose-to-tail cuts you can’t get anywhere else.
That’s right meat nerds, all those hard to find cuts will be available, but they’ll go fast. We’re talking about beef cheeks, oxtail, wagyu tongue and picanha. You won’t find these at the grocery store, and even if you have a source, we doubt it’s on par with the quality of Australian Wagyu from Margaret River.
