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Join Australian agricultural identity Lyndsey Douglas in exploration of the Wagyu sector in Australia and around the world. There will be characters, there will be wisdom and there will be Wagyu, delicious Wagyu. Beyond the Marbling is produced by the Australian Wagyu Association and aims to build awareness of the Wagyu industry, its supply chains, its history and its future. In each episode, Lyndsey will engage with the sector’s most prominent experts, breeders, economists and scientists to go beyond the marbling and explain what makes Wagyu the world’s luxury beef.
Episodes
Thursday Aug 29, 2024
Thursday Aug 29, 2024
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, as well as his time and efforts spent as Chief Steward of the AWA Wagyu Branded Beef Competition – a competition renowned for its scientific rigour in judging the world’s best Wagyu.
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