YOU'VE LANDED AT CABASSI WAGYU
2025 - year of the snake
'LUXURY AUSTRALIAN BEEF'
Welcome to CABASSI WA5YU; you're joining us during our 29th year.
Pete Cabassi, together with his wife Christine & family have been devoted to the development of the Wagyu beef category in Australia since the mid 1990's.
To buy our exclusive CABASSI signature steaks click on bestWAGYU.com.au
fully loaded
cow WOW power
or more formally .....
"Cabassi Fullblood Wagyu offers a sensory journey like no other—its raw beauty captivates with fine, spider web marbling and a radiant pink hue, whilst grilling transforms it to unlock an unforgettable 'WOW' from the very first flavour-packed bite."
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ABOUT US
As a prospective buyer of our Wagyu beef we’re very happy to share with you a "deeper dive" into what has taken place to bring our luxury branded product to your attention & table.
Our founder & brand architect, Pete Cabassi, grew up as a 3rd generation beef cattle breeder in Western Australia. He studied Agriculture and specialised in Meat Science at University, then worked for AUS-MEAT and Meat & Livestock Australia in Queensland for 10 years (which included the original work to establish Meat Standards Australia) before devoting the greatest part of his commercial life to pioneering global markets for Wagyu meat.
He has actively participated in all aspects of the complex Wagyu supply chain (as part of both corporate Agribusiness entities and his own private holdings).
To get to this point in his journey, he has researched & undertaken on-farm artificial breeding & genetic testing techniques, developed enhanced weaning & growing methods for these cattle, formulated specialised rations for fattening them over an extended timeframe, pioneered the use of advanced vision system technology for grading & processing the meat as well as developing innovative butchery & food service presentations in supermarket & restaurant venues across the world.
Pete's unrelenting motivation to create a high performance luxury brand of beef is now routinely expressed by him designing & controlling the genetic architecture & performance measurements of his herd (and other herds that partner with him), through directing & managing their "whole of life" nutrition & by partnering with Australia's most advanced export establishments to fabricate & package the meat to a standard that is befitting of an authentic luxury label.
MORIYAMA is the culmination of his 28 years of global Wagyu experience.
All of the CABASSI herds are bred with a specific cohort of genetics that have been chosen from 3 decades of our pioneering work – these are referred to as our Genetica Prezioso or “treasured genetics”.
These genetics are our point of difference from most herds outside of Japan.
Notwithstanding this, our trademarked A5 freeze brand "symbol of luxury" is only used on the packaged meat when important standards for live animal performance (size, structure & health) & meat quality performance (marbling, meat & fat colour and muscle size) are achieved.
We are steadfast at using these proven genetics to achieve WELLNESS, BALANCE & CONSISTENCY throughout the production cycle & whilst growing and fattening each prized animal in the varied environments of Australia.
BARLEY, in its many forms, has been the predominant component of our carefully guarded nutritional regime since 2023: including hay, silage and grain.
The FLAVOUR profile of our steaks and their PINK colour with spider web FINE marbling is a well learned product of this specialised cereal ration - which is fed for 500+ days. It is also a testament to the 1000+ day harvest age of our steers.
This is the CABASSI commitment to delivering on the promise #worldsluxurybeef
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The late Cabassi Manifesto V1 is our masthead STUD SIRE (pic below).
His rare & iconic pedigree, together with his very appealing phenotype (1000 kg+), is the inspiration for our Tanifuku Doi & Moriyama focused lineages within our differentiated breeding herds.
THE YEAR WE ESTABLISHED
our first Wagyu business
Woolworths stores test marketed our F1 Wagyu
before the 2000 Sydney Olympic Games
Opened Kobe’s Gourmet Butchery
to showcase Wagyu, tongue to tail.
on Nov 14th, we had the pleasure of
serving the G20 leaders our Wagyu steak.
days is the weaning age
of our calves
days are then allocated to growing
the calves in readiness for the feedlot
days are spent grain finishing
the fullblood bullocks prior to harvesting
countries
we export to each month
OUR OFFERINGS
BUTCHERY - NOW CLOSED
Cabassi & Co, Artisan Butchers (Brisbane).
WHOLESALE / EXPORT
Contact Pete Cabassi on 0414865911.
EXCLUSIVE ON-LINE ORDERING
BRANDS
Our symbols of luxury beef, A5, A4, A3 and A2 brands have set the benchmark for Wagyu meat produced in Australia.
BUTCHERY - NOW CLOSED
Kobe's of Whites Hill, Gourmet Butchery (Brisbane).
HALL OF FAME
Pete Cabassi has the “Hall of Fame” distinction of winning Australia’s most prestigious steak award, the Sydney Royal Fine Food Show CHAMPION STEAK for 5 consecutive years, from 2009 – 2013.
Cabassi won the award with both cross-bred (2009 & 2010) and full-blood (2011 – 2013) Wagyu steak entries.
These awards have cemented his reputation for being able to consistently produce & select
“steaks that taste great” from a variety of supply chains across Australia.
International customers of Cabassi Wagyu are able to leverage their advertising & sales programs
with these awards.
PEDIGREES FOR PERFORMANCE
Our credibility & competence is based on the analyses of more than 4,000 full-blood and 40,000 cross-bred carcase & feedlot performance results, gathered since 2001.
Combine this with 3 generations of “hands-on” stud breeding & commercial farm management experience means that all serious new investors and/or forward thinking participants in the Wagyu supply chain should attempt to engage with what we have to offer.
