Wagyu is a Japanese beef cattle breed, derived from native Asian cattle. They were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favoured animals with more intra-muscular fat cells (marbling) which provided a readily available energy source.

The production of Wagyu beef in Japan is highly regulated and progeny testing is mandatory. Only the very best proven genetics are kept for breeding. Realising the value of their unique product, the Japanese Government banned the export of Wagyu and declared them a national treasure. However, four bulls were exported to the USA in 1976 and cattle were upgraded into an essentially crossbred Wagyu herd from the American cow herd. Since 1993, with diplomatic pressure from the US Government, the importation of seedstock and genetics has been allowed into the USA, and thence to Australia.

Australia received its first Wagyu genetics in 1990, a Wagyu female. Frozen semen and embryos followed in 1991. Australia was greatly influenced by a shipment of five fullblood animals from Japan to the USA in 1993.

Three other major importations of Wagyu genetics into Australia took place, all of these importations being costly long-term projects since there were no protocols for direct imports from Japan to Australia.

Australia is now in the unique position of having the best accumulation of Wagyu genetic material outside of Japan in a country free of those diseases which restrict exports from other countries.