Premium wagyu brands Shiro Kin Full Blood Wagyu and Tajima Australian Grainfed Wagyu have been recognised for superior quality at the Australian Wagyu Association Wagyu Branded Beef Competition. Shiro Kin broke a competition record for highest marbling percentage.
Presented by the Australian Wagyu Association, the Wagyu Branded Beef Competition is an annual event recognising the most exciting and innovative wagyu brands. Considered the pinnacle of Australian wagyu branded beef competitions, it provides an opportunity for brand owners and producers to showcase products and benchmark them against competitors.
The awards were held in Cairns, Queensland, and received 72 entries into 5 different competition classes from producers across Australia.
Judges noted the Shiro Kin Full Blood had “melting, creamy caramel mouthfeel”, and was awarded Gold in the Fullblood Wagyu class and went on to take out Reserve Champion Wagyu for the entire competition.
In the Commercial Wagyu MB 5-7 class and Open F1 class, Tajima Australian Grainfed Wagyu was awarded Gold and Silver respectively. Shiro Kin and Tajima are the flagship brands of Andrews Meat Industries’ suite of premium wagyu.
Andrews Meat Industries GM of export Jeremy Stuart said the company’s ‘outstanding’ team was behind the success of both brands.
“It starts with our producers and flows all the way through to the people packing it to go to our clientele – there’s a lot of passion for producing our wagyu that flows through onto plates around the globe,” Jeremy said.
“From that, it’s a great honour to be recognised – both Shiro Kin and Tajima are brands we’ve been continually perfecting for over a decade and they remain firm favourites in both our domestic and export markets.”
Andrews Meat Industries has been a leading supplier of premium meat products for over 60 years. The company focusses on sourcing and producing the finest meats in Australia, including house brands Shiro Kin Full Blood Wagyu and Tajima Australian Grainfed Wagyu, both highly regarded for marbling and tenderness.
