People love to make Wagyu sound like some mystical cow that only grazes under cherry blossoms while monks sing lullabies to it.

And sure, Japanese Wagyu has that folklore attached.

But here’s the twist –  you don’t need a Tokyo postcode or a $1,000 flight to taste luxury.

Because down in Australia, farmers did the smart Aussie thing: took the same Wagyu genetics, gave the cattle plenty of sunshine, space, and grass, then crossbred it with local stock.

The result? Australian Wagyu. Same royal bloodline, just with an Aussie passport and a tan.

Marbling

Now, don’t get me wrong.

Japanese Wagyu is still the gold standard of marbling. Think Picasso with fat.

But Aussie Wagyu is the rockstar cousin that’s easier to get a beer with.

A little less intense, a lot more affordable, and still ridiculously buttery when you slap it on the pan.

The grading system even tells the story. Japan runs with a tidy 1–5 scale.

Australia, being Australia, said “nah mate, let’s crank it up to 9.” So when you see an Aussie Wagyu with a marbling score of 9+, you know you’re basically holding beef royalty.

And how’s it raised?

Japanese cattle get pampered for 600 days, practically longer than some marriages.

Aussie Wagyu, around 350–450 days – still spoiled rotten, but with less waiting around.

The shorter feeding time and the Aussie climate make the beef a touch leaner, but still melt-in-your-mouth. Perfect balance.

Cooking it? Don’t overthink.

The trick is to let the marbling do its thing.

Pan, medium heat, a bit of salt, and you’re basically a Michelin chef. The fat cooks itself into the meat, it’s like beef with its own built-in butter.

Where Bali gets its fix

Here’s the good bit.

You don’t need to fly to Sydney or Tokyo. You don’t even need to leave Legian.

Because Dod’s Burger x MeatCraft has the real deal:

Aussie Wagyu cuts straight to your doorstep. Ribeye, striploin, tenderloin, brisket, chuck roll you name it.

And yeah, we deliver FREE all over Bali (for orders Rp 500k and above).

Come say g’day at our spot:

📍 Dod’s Burger x MeatCraft, Legian, Bali

Or if you’re feeling lazy (no judgement), hit the WhatsApp:
📲 0812 2712 9735

We’ll pack it up, vacuum-sealed and fresh, and bring Wagyu happiness straight to your kitchen.

Because eating Wagyu isn’t about status.

It’s about closing your eyes, taking a bite, and wondering why on earth you ever wasted calories on anything else.