100% Wagyu Genetics, Raised on Australian Soil
This is more than just Australian beef. This is Local Full Blood Wagyu: cattle that are genetically 100% Wagyu, raised on Australian soil, delivering the exceptional marbling, tenderness and complex flavour of the breed with a depth only our local terroir gives.
At Lux Wagyu House, we select it from producers in Australia who breed, feed and finish for flavour, then cut, pack and deliver it chilled across Perth or have it ready to collect in Maddington.
This isn’t supermarket meat. This is Halal-certified, award-winning Full Blood Wagyu beef, from a steak for two to a shabu shabu table. Below, you’ll understand what Full Blood means, where our Wagyu cattle are raised, how to cook it and how delivery works.
Akune Gold Wagyu, Lotte L'grow Wagyu, Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Stone Axe Wagyu
Australia is recognised around the world for premium Wagyu, with breeding programs across Queensland, New South Wales, Victoria and Western Australia. We stock Full Blood Wagyu beef from two producers in this country.
Victoria & New South Wales
Grain-fed 500+ days
Up to MS 9+
Stone Axe Wagyu, often listed among Australia’s most trusted Wagyu brands, is award-winning Full Blood Australian Wagyu from heritage Japanese bloodlines, with Wagyu cattle raised on high-altitude farms in Victoria and New South Wales, grain-fed for over 500 days and reared in low-stress conditions. The results are luxuriously tender beef with a buttery mouthfeel, and it anchors this range: scotch fillet and sirloin up to marbling score 9+, OP rib at 9+, shabu shabu, Asian BBQ and rib blade slices, tongue, shin shank, oxtail and burger patties.
L’grow Wagyu Fullblood is the newest arrival. It begins with 100% Japanese Wagyu genetics from herds raised by professional breeders on highland, river-fed pastures in eastern Australia. The breeders raise them with rotational grazing and calm handling, then finish them for more than 400 days on the Korean Feeding Method, a fermented barley and silage ration credited with finer marbling, higher oleic acid and silky tenderness. We carry L’grow Fullblood cube roll and striploin at marbling score 9+.
We only select Wagyu cattle raised with care through all stages, fed well beyond the 300 to 320 grain-fed days high marbling needs, and finished for beef of exceptional quality.
Full Blood is the top of the Wagyu ladder. Our Local Wagyu F1 to F4 range is bred from Wagyu cattle crossed with other breeds, graded from 50 to 93.75 percent Wagyu genetics. Full Blood Wagyu cattle carry 100 percent Wagyu genetics, traceable to Japanese Wagyu bloodlines with no crossbreeding, and at the core of the breed is the Japanese Black, or Kuroge Washu, renowned for extraordinary marbling and tenderness. Japanese Wagyu comes from cattle raised in Japan; ours carries the same Japanese Wagyu cattle genetics on Australian land. That genetic clarity is why Full Blood Wagyu beef stores intramuscular fat, producing the snowflake marbling that melts at a lower temperature than other beef.
Full Blood Wagyu beef also carries more unsaturated fat and more oleic acid, a monounsaturated fat, than crossbred cattle, giving a soft, clean finish that research suggests may contribute to heart health.
L'grow Fullblood won Gold in the Fullblood Wagyu class at the 2026 Wagyu Branded Beef Competition with a score of 1028, after the same producer's Gold and Class Champion in the Commercial Wagyu MS 5 to 7 class in 2025, and the 2024 competition judges described the flavour as a "toasted herb finish with notes of caramel and delicate honey".
Our producers work with farms that prioritise animal welfare, natural growth and responsible farming, because consistent quality starts long before feeding begins. Breed type, origin, marbling score and Halal status are on every product page, so you're aware of what you're buying.
Because of its richness, a smaller portion than ordinary beef is ideal. Bring it to room temperature, season lightly, sear on a very hot pan or grill until a crust forms, then rest for five minutes. Rare to medium-rare is perfection; beyond that, the marbling renders out too soon.
Slices simply need seconds: swish shabu shabu slices through simmering broth until they change colour, lay BBQ slices on a hot grill for a few seconds a side, and let the richness of the fat provide the flavour.
Full Blood Wagyu is the experience people plan an evening around: a scotch fillet for two, an OP rib for the table, shabu shabu for a Sunday hotpot. Since 2020, Lux Wagyu House has brought world-class Wagyu to home cooks, restaurants and butchers across Western Australia, from private dinner to restaurant menu, and it is the Full Blood Wagyu Perth cooks come back for.
Your Full Blood Wagyu is packed fresh at our Maddington store and delivered chilled, usually in two to four business days with a text confirming the day and time: restaurant-quality Wagyu beef ready to cook. For a weekend cook, order by 12pm Wednesday. Collection from Maddington is free, and we offer Perth metro delivery, with enquiries welcome for locations outside our delivery area. For those, email info@luxwagyuhouse.com.au.
of the Perth CBD
business days
for a weekend cook
Order online from a company that cuts and packs in Perth: choose your cut, grade and portion size, add it to your cart, and we’ll be in touch to arrange delivery; anything on backorder, you’ll hear straight away. Cook it within 3 days, or wrap tightly and freeze.
Order your Local Full Blood Wagyu today. With award-winning Full blood producers in Australia, chilled Perth delivery and a story you can follow from paddock to plate, this is the Full Blood Wagyu Australia does best, and our team has the experience to help you choose.
