How US Tariffs Make Japanese Steak the Savvy Choice Over Australian

The US tariffs created a ripple effect. By making US beef less competitive in China, China has turned to alternative suppliers like Australia. This increased demand for Australian Wagyu, driving its prices up. Simultaneously, Japanese Wagyu, while always premium, has found itself in a position where its historically higher price is now more aligned with or even more attractive than the inflated prices of Australian Wagyu for certain grades and cuts.

Recognizing this market shift and the renewed value appeal of Japanese Wagyu, Armoury Steaks is proud to announce the reintroduction of our highly sought-after A3/A4 Sakura Wagyu. This exquisite beef provides an accessible entry point into the world of authentic Japanese Wagyu, offering a fantastic balance of quality and value.

Sakura Wagyu, typically graded A3 or A4, presents a fantastic option for those seeking the distinctive characteristics of Japanese beef without the top-tier price of an A5 cut. It boasts impressive marbling, delivering a rich, buttery flavor and a tender, melt-in-your-mouth texture. These grades strike a perfect balance, offering a substantial beefy flavor along with the signature Wagyu intramuscular fat, making it versatile for various cooking methods while still providing an exceptionally luxurious dining experience.

Sakura Beef: A Win-Win in Wagyu Innovation

Sakura Beef, an F1 crossbreed of a dairy cow and a Wagyu bull, offers a true win-win situation for both cattle and consumers.

For the cattle, this crossbreeding significantly reduces calving difficulties for mother cows, as the smaller Wagyu calves are easier to birth than larger dairy calves. This improves animal welfare and reduces stress.

For the consumer, raising these crossbred calves under Wagyu-like conditions results in beef with a perfectly balanced flavor: the renowned richness of Wagyu combined with a sharper, cleaner taste. This innovation delivers a premium beef experience while prioritizing animal well-being.