WAGYU: A complete guide for high-quality meat lovers

At Campo Grande, respect for the product and its origin is non-negotiable. Just like we do with Ibérico pork, we carefully select every piece of meat we offer. Today, we’re talking about a true icon for meat lovers: Wagyu.

But we’re not talking about the famous Japanese A5. We’re shining a light on Australian Wagyu with Japanese genetics and Western soul. Raised free-range, grass-fed, and barley-finished, it delivers the perfect balance of deep flavor, rich marbling, and a tender, juicy bite.

What makes Wagyu special?

Japanese DNA, Global Identity: Australian Wagyu comes from cattle originally exported from Japan. Raised in open pastures and diverse ecosystems, it develops its own unique flavor and texture.

Grass-Fed & Barley-Finished: Wagyu cattle graze freely on pasture and are finished on barley, enhancing tenderness and richness without excessive fat.

A Griller’s Dream: Unlike the ultra-rich Japanese A5, Australian Wagyu has moderate marbling and a meatier texture, perfect for grilling, wood-fire, or cast iron cooking.

Fatty... in a Good Way: Wagyu fat is high in monounsaturated fat, the same healthy fats found in olive oil, making it a smarter indulgence than conventional red meat.

Low Stress = Better Flavor: Raised free-range and well-fed, these cattle live low-stress lives, which leads to more tender, flavorful meat.

Nutritional properties & health benefits of grass-fed Wagyu

Healthy Fats

Omega-3 & Omega-6: Support heart health by lowering bad cholesterol (LDL) and boosting good cholesterol (HDL).
Oleic Acid: The same healthy fat found in olive oil, linked to heart health and potential anti-cancer benefits.
CLA: More abundant in grass-fed Wagyu; may help strengthen immunity and reduce inflammation.
Monounsaturated Fats: Known to lower the risk of heart disease and support overall cardiovascular health.

Key Vitamins & Minerals

Iron: Essential for transporting oxygen and supporting red blood cell production.
Zinc: Strengthens the immune system and promotes faster wound healing.
B Vitamins: Fuel energy metabolism and help maintain healthy brain function.

Overall Benefits

Heart Health: Unsaturated fats can help protect against cardiovascular disease.
Brain Function: Omega-3 and omega-6 fatty acids support cognitive health and development.
Immunity: Zinc and healthy fats help strengthen the body’s natural defenses.
Cellular Health: Support tissue repair and healthy cell growth.
Blood Pressure: Omega-3s may help keep it in check.
Disease Prevention: Early research suggests potential benefits in reducing the risk of arthritis and certain cancers.

Steps to cook the perfect Wagyu steak

When cooking Wagyu, take your time, good things can’t be rushed. Start by thawing the steak slowly in the fridge for 12 to 24 hours. Never rush it in the microwave; patience pays off. Once thawed, pat it dry and let it come to room temperature for about an hour. This step is key for an even cook and a perfect crust.

When it’s time to cook, remember: Wagyu shines when cooked simply. Aim for rare or medium, where the rich marbling melts and flavors the meat from within. We recommend using a meat thermometer to be as precise as possible: 125-130°F for rare, or 130-135°F for medium. After cooking, let the steak rest for 5-10 minutes to allow the juices to settle back into the meat. Finally, slice against the grain, especially for cuts like skirt, flank, tri-tip, and picanha. It’s a small step that makes every bite tender and unforgettable.