Wagyu Beef 

Wagyu means Japanese cattle 
" Wa" means Japanese and " Gyu " means cattle.
Wagyu are black cattle like Angus but are horned and much lighter in the rump and legs.
They were originally draft animals used in agriculture.
The 3 predominant bloodlines are Tajiri or Tajima, Fugiyoshi and Kedaka. Japanese Wagyu were derived from native Asian cattle.
There were evidence of genetic separation into the Wagyu genetic strain as much as 35 000 years ago . There were infusions of British and European breeds in the late 1800s, but the breed was closed to outside genetic infusions in 1910. 

GOOREE PARK WAGYU

In 1998 Gooree Park entered into an agreement with Chris Walker, the founder and original owner of Westholme ( which is now owned by Australian Agricultural Company ), to be a Westholme Associate.
Westholme managed to export to the USA and Australia 3 champion registered Japanese full blood Wagyu and registered quality Japanese full blood Wagyu females. Westholme and Gooree exported live Wagyu to Japan and became partners in developing a genetic programme for the breeding of high-grade Wagyu cattle in Australia. 

WAGYU BEEF

Wagyu beef is known as the worlds best tasting tender beef . It is also known to be a healthier beef. University tests have shown that Wagyu beef is healthier than traditional beef because its mono-unsaturated to saturated fat ratio is higher than in any other beef. According to Dr. Tim Crowe , dietitian and lecturer at Deakin University, even the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having minimal impact in raising cholesterol levels. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid ( CLA ) and CLA has been shown to have potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.