Beyond the Marbling

Dr Anneline Padayachee is a master of mastication, a specialist in sustenance, and an oracle of oral consumption. From baby formula to bread and beef, she's an advocate for accurate information. And she's in red hot demand across the red meat industry because she's an accessible authority dealing with the myths, the misconceptions and the missed opportunities that could affect our industries. In t...

Charlie Perry of Trent Bridge Wagyu said being a big fat people pleaser and not being able to make everyone happy resulted in their family holding the largest public offering of Wagyu bulls anywhere in the world. With record averages and 100% clearances, Lyndsey took the chance to catch up with Charlie and find out what makes Trent Bridge so successful. Charlie pin points their success largely to...

Lifelong entrepreneur Dave Dreiling of Booth Creek Wagyu, Manhattan (KA) entered the Wagyu beef industry four years ago. Initially starting out in apparel, gyms, and restaurants, self-taught Dreiling's business acumen – and the sale of a family herd – led to the creation of his vertically integrated Wagyu operation. He has now expanded to eight hundred Fullblood Wagyu cows and Booth Creek Wagyu sp...

Dr Alex Ball has significantly contributed to the Australian red meat industry for over 25 years, working with various organizations like Meat and Livestock Australia, Sheep CRC, and more. Dr Ball shares his valuable insights on the key breed characteristics of Wagyu including what makes it tastes so good, meat grading systems around the world and what they mean for consumers and producers alike,...

Renowned agri-forecaster Simon Quilty has produced market intelligence for the meat and livestock sector for over 35 years, racking up experience with several major Australian companies before joining Global AgriTrends. After receiving the Churchill Fellowship in 2022, Quilty took a break from travelling the world to synthesise vast amounts of data into a language farmers can act upon. In this sec...

This first episode of Beyond the Marbling, a new podcast from the Australian Wagyu Association, explores the history, evolution, and future of Wagyu cattle in Australia with insights from AWA President Laird Morgan and its CEO Dr. Matt McDonagh.

 For hundreds of years, Wagyu cattle were bred exclusively in Japan.  Then, in the early 90s, genetics were made available to the rest of the world.  In Beyond the Marbling, we explore the future of the breed through the innovators and the thought leaders shaping its future.