Authentic Wagyu – Japanese Beef Guide
Unlock the secrets to perfectly cooked fillet steak! Learn how to season, cook, and achieve ultimate tenderness with our fillet steak recipes and cooking tips.
Beef From Around The World
Beef can be wildly different from country to country. The breed, climate, diet, and even the farming philosophy all play a part in the final flavour and texture of a steak. Some, like Japanese Wagyu, are more tender, taking on a buttery, mellow profile that melts in your mouth. Others, such as Australia’s very own Black Angus, are bold, slightly chewier, and packed with beefy flavour. The contrast between Angus beef versus Wagyu beef is just one example of beef’s diversity.
This guide will walk you through some of the most iconic types of beef from around the globe. We’ll cover what sets them apart, which cuts to go for, and the recipes to make them shine.
Black Angus Cattle & Beef
Originally from Scotland, Black Angus are now widely bred and raised in Australia and the US. It’s one of the most widely recognised types of beef cattle, known for its suitability for high-heat cooking, often seen flame-grilled in a burger, or charcoal grilled and served on the bone. We work extensively with Black Angus at 6HEAD, working with some of Australia’s top purveyors to source Angus beef that we’re proud to serve on our menu.
Japanese Wagyu Cattle & Beef
Wagyu is in a league of its own when it comes to beef. Now synonymous with the height of premium steak, Wagyu is heavily marbled, and so tender its texture is often described as ‘creamy’. Raised extensively in Japan, and now in Australia, Wagyu is one of the most refined types of beef steak in the world, known for its ultra-fine intramuscular fat, softening during cooking and melting in your mouth. This amazing meat should be cooked and served with immense care, and let the flavour speak for itself, and our guides show you how.
Beef Cattle from Around the World
There’s more out there than just Angus and Wagyu. Beef breeds come in all shapes and sizes, yielding steak that comes in all tastes and textures.
There’s Hereford, hailing from England, known for its bold flavour and firm texture, created from the hardy, productive nature of the cattle. Simmental, raised across central Europe, is known for its great balance of high-quality beef and milk, making it hugely popular amongst farmers. Brahman, popular in the US, possesses a fatty, yet gamey structure, making it ideal for slow roasts, smoking and barbecuing.
Picking the right beef for you
The best beef for you comes down to how you like to cook. If you prefer grilling, pan-searing or other high heat methods, types like Angus or Wagyu are notably suited for this, able to hold their shape, develop an incredible golden crust, and render their fat to keep the steak juicy. Slower methods like roasting, sous vide or smoking suit Angus and Wagyu too, but breeds like Brahman and Chaolais are also great.
Beef Steak cuts for each beef type
Each cut has something different to offer, and each breed brings its own flavour profile. Below is a selection of different types of beef steak cuts, offering a guide packed with cooking tips, recipe suggestions, and a slew of other useful information.
Black Angus
Wagyu
More from 6HEAD
There’s always more to explore, with cooking tips to ingredient spotlights, our guides and blogs bring insight straight from our kitchen, backed by our chefs. Fun reads, flavourful recipes, and much more. So, whether you’re looking for new techniques to improve your skills or just curious about food like we are, each guide is made to inform, entertain, and inspire.
Black Angus Beef – Everything you need to know
Unlock the secrets to perfectly cooked fillet steak! Learn how to season, cook, and achieve ultimate tenderness with our fillet steak recipes and cooking tips.
Visit 6HEAD across Australia’s Coast
Two cities. One standard. From the iconic harbour waterfront of Sydney to Perth’s magnificent coast, 6HEAD offers a coastal dining experience that doesn’t just rely on stunning views to please guests. Expect the buzz of open-fire cooking, seasonal produce from around the country, and an atmosphere that perfectly balances comfort and excitement. It’s the kind of place to spend time with someone special, with a group, or just by yourself. Either way, it’ll leave you with something unforgettable.