Anna Plains dives into Wagyu trend

Anna Plains manager David Stoate said the station, situated 250 kilometres south of Broome, had embarked on the new line of cattle and was experimenting by crossing Wagyu with Brahmans.

Traditionally Anna Plains runs 18,000 head of Brahman cattle destined for the Indonesian market.

"To get a Wagyu line instantly, you are going to need capital and numbers," Mr Stoate said.

"Someone with a lot of numbers, like us, can get it going though - but it is just an experiment at this stage."

Anna Plains purchased two Wagyu bulls late last year and have put them over the herd.

"Our first calves are due to drop in December, " he said.

"Everyone thinks they will survive up here in the heat okay.

"We just hope there will be enough grass at the end of the year, because we had a terrible wet season.

"But with some rain a few weeks ago our heifers are looking good and very healthy."

Mr Stoate said good prices for live export meant returns weren't a prominent driver for getting into Wagyu, but as prices have slid in recent weeks it could be a viable future investment.

"If we get another downturn then it could be a bit of help for us," he said.

"They have good prices for the Angus-Wagyu cross - ridiculous prices - who knows about the Brahman-Wagyu cross."

Mr Stoate said it would be a long time before they could see what that combination was like as a product.

"We will just have to wait and see I guess," he said.

"They have to be fed for a long time."

World-wide demand for Australian Wagyu beef has led to a boost in prices for cattle producers using Wagyu genetics.

A 400 kilogram steer from traditional breeds could make just over $3 a kilogram or about $1200.

A Wagyu-sired steer of the same weight could bring close to $6/kg or about $2400, a 100 per cent premium.

This premium has generated a rapid move by cattle producers to breed Wagyu, said the Australian Wagyu Association.

Among them is mining magnate Gina Rinehart, who made news last year with a $30 million purchase of a Wagyu beef operation in New South Wales.

The association's annual conference last month attracted a record crowd.

At the conference, chief executive officer Graham Truscott revealed growth levels and future predictions would see Wagyu become a major influence on the beef cattle herd.

"Membership has grown 32pc and registrations of cattle by 20pc over the past 12 months and registrations are predicted to triple in the next three years," he said.

"Healthiness in all foods is a major focus, and none more so than at the premium pricing level.

"Customers willing and able to pay for the best expect the best, and that often equates to health benefits."

Mr Truscott explained that in Australia, diet conscious customers have been educated to appreciate low fat in all food types, particularly animal products such as beef.

But Wagyu has high levels of marbling fat which deliver the outstanding juiciness and flavour for which it has become famous - and it is claimed to be healthy fat.

Could it be that the world's best steak might also be good for health?

That would be a consumer's dream, Mr Truscott said.