Steaks and Game
Online store · ships nationwide
Tier 2 · Provenance-Transparent What the tiers mean
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Authenticity flags
- Several product descriptions sell Australian Wagyu as Kobe-style, including a sirloin and a tenderloin. Kobe is a certification for Tajima-lineage cattle raised and slaughtered in Hyogo Prefecture in Japan, and this seller is not on the Kobe association's register. The origin, producer and marble score given on the same pages are accurate; the Kobe comparison adds nothing to them.
Why it's listed
Steaks and Game is a Florida-based online retailer offering Australian and New Zealand Wagyu from named producers including Broadleaf, Rangers Valley, Sanchoku and Greg Norman Signature Wagyu. Products are organised by AUS-MEAT marble score, from MS3 through MS9 plus, and its own copy describes the cattle as pasture raised and then grain finished for around 300 days. Its catalogue gives brand and marbling information and publishes no certificate programme.
Named Australian producers, which is the strong part
This retailer's Australian range is bought from named programmes rather than sold as generic Wagyu, including some of the better-known ones: a New South Wales producer known for long grain finishing, a Queensland brand, and a signature line carrying a golfer's name. It also carries New Zealand Wagyu, which is a small and distinct category of its own.
Naming the producer matters more on Australian beef than most shoppers realise. Australia has hundreds of Wagyu programmes at wildly different breed percentages and feeding lengths, so the brand is the only reliable shorthand for what you are buying. Combined with a marble score, it is the full disclosure this directory looks for.
Three hundred days on grain, and what that buys
Its own explanation of Australian Wagyu names the feeding period: cattle raised on pasture and then finished for around three hundred days on grain. That figure is the single most useful number in the category and it is rarely printed.
Commodity beef is finished in a fraction of that. The marbling that separates a Wagyu steak from a good conventional one is laid down late, so a programme's feeding length tells you more about what the beef will look like than the word Wagyu does. Long-fed Australian programmes at high marble scores are the closest thing to Japanese beef produced outside Japan; short-fed crossbred programmes at low scores are a different product sold under the same word.
Kobe-style, on beef that is Australian
Several product descriptions here sell Australian Wagyu as Kobe-style, including a sirloin and a tenderloin. Kobe is a certification for Tajima cattle raised and slaughtered in Hyogo Prefecture in Japan; this seller is not on the Kobe register and the beef in question is honestly identified as Australian in the same sentence.
The word style is doing the work of a disclaimer and it is not strong enough to carry it, because the comparison invites exactly the confusion the certification exists to prevent. The information a buyer actually needs is on the same page and is accurate: the origin, the producer and the marble score. Buy on those and treat the Kobe reference as ornament.
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Common questions
- Is Kobe-style Wagyu actually Kobe beef?
- No. It is a marketing comparison with no connection to the Kobe certification, which applies only to Tajima-lineage cattle raised and slaughtered in Hyogo Prefecture in Japan and sold through registered handlers. Where this seller uses the phrase, the beef itself is identified as Australian on the same page.
- How long is Australian Wagyu fed?
- This seller describes its Australian cattle as pasture raised and then grain finished for around 300 days. That length is what produces the marbling, and it is a far better predictor of the eating experience than the word Wagyu on its own.