18.05.12
It’s not hard these days to find samples of Wagyu beef in better quality independent retail butcheries across Australia. Most often this is found in the form of a small selection of portioned, Multi-vac pre-packaged grilling cuts like rib fillet or striploins, sitting in a self-serve chilled cabinet.
What sets Brisbane’s Kobe’s Gourmet Butchery apart is the sheer depth of product it identifies, markets and sells as Wagyu beef.
In fact Wagyu represents more than 30 percent of all red and white meat protein turnover by volume through the shop, and even higher by value – easily the highest percentage of any retail site in the country that Beef Central is aware of.
Established only two-and-a-half years ago by prominent Wagyu beef marketer and exporter, Peter Cabassi, Kobe’s Gourmet Butchery at White’s Hill in Brisbane’s inner east earned this year’s RNA Red Meat Retail Innovation Award.
Source: Beef Central