Australian Wagyu cattle are bred to produce fat that is substantially lower in saturated fats than other beef, and is considered a super premium beef not only because of its generous marbling, but because of its fat quality.
Australian Wagyu cattle are grain fed for the last 300–500 days of production. The result is a mild flavored beef with a rich unctuousness.
The rib ends come from the cut of both endings of the beef rib areas, which is one of the most popular cuts of beef for roast or barbecue.
They contain the meat from rib and portion of the backbone. Tender and very juicy, other than barbecue, this cut is suited for steaks too.
Australia is one of the biggest producers of Wagyu beef in the world, and uses its own grading scale, the AUS-MEAT marbling system.
This scale goes from 0 (no marbling) to 9+ (extraordinary amounts of marbling), the latter one being the highest grade.
The Australian Wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5.
However, the Australian scale tops out at grade 9, and everything above it (scores 10, 11, and 12), are graded 9+.