Yearling Wagyu Bulls  - For Sale 
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Pete: 0429454189
Pip: 0427454189

The Bishop family have been producing Full Blood Wagyu & Wagyu X Angus F1 cattle for the Australian feed lot sector since 1998. All through our history of breeding, Bishop Wagyu have been focusing on producing Wagyu Bulls and Females that posses excellent phenotype and carcase traits. We have done this by utilising all information we have available to us, be it both subjective and objective data collection and analysis. In this time we have learnt to perfect the production of Wagyu while helping our clients accurately target their specific markets
Email contact@bishopwagyu.com or call 0429 454 189 for Premium Wagyu Enquiries

Why should you buy our Wagyu Bulls?

We have been genuine consistent suppliers of Wagyu Bulls to the Australian Industry for 25 years. In that time we have also supplied feeder Wagyu Cattle all derived from our own genetics. 

We know how our cattle perform and we know how to improve their performance. 

All Bulls are certified ready to work by Australian Leading cattle veterinarians before they leave for work!

Why Does Wagyu Beef Taste Better?

The flavour of Wagyu meat is different from any other type of beef. Some may describe the beef as having a smooth caramel/buttery flavour that is intensely sweet and delicate. Just thinking about it sounds delicious! 
Wagyu beef is highly marbled which means the muscle is finely interspersed with fat. So, when the meat is cooked, the interspersed fat kind of melts back into the meat making it literally ‘melt in your mouth’. This gives it the unparalleled texture, tenderness and flavour!Wagyu beef really does takes red meat to a whole new level. If you have not yet tried it, you should!

Where Did Wagyu Beef Come From?

Wagyu (pronounced ‘wag-you’) is a breed of cattle native and unique in their genetics to Japan. 'Wa' means Japanese and 'gyu' means cow.Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This favoured cattle with more intramuscular fat cells – ‘marbling’ – which provided a readily available energy source. Soon the world started to recognise the outstanding beef that came from these work animals and from the early 1990’s the Japanese Fullblood Wagyu genetics were imported into Australia.

Call - Peter 0429 454 189

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