YOU'VE LANDED AT CABASSI WAGYU
'An EXPERIENCE to be SHARED'
Welcome to CABASSI WAGYU
you're joining Pete & Christine Cabassi during their 29th year of dedication to celebrating Wagyu as a craft & pleasure.
and to join the many that have now experienced the pleasure
you can buy our exclusive CABASSI signature steaks by clicking on -
fully loaded
cow WOW power
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ABOUT US
Cabassi Wagyu has its origins in three generations of cattle breeding in Western Australia, but it is Pete Cabassi’s singular journey through every corner of the Wagyu world that truly sets our brand apart.
Trained in Agriculture and Meat Science, Pete cut his teeth at AUS-MEAT and Meat & Livestock Australia — contributing to the establishment of Meat Standards Australia and the foundations of Value Based Marketing — before striking out on his own in 1996.
From that moment, without any customers, but a dream & bountiful youthful energy, he has navigated each link of the Wagyu chain: mastering genetics through on-farm embryo transfer, DNA profiling and Japanese beef pedigrees; refining animal husbandry with tailored weaning and finishing regimens; and formulating rations that coax the critical balance of intramuscular fat and saleable yield.
Pete didn’t stop at the farm gate. With the insight that true value lies not just in the eye fillet but in every cut, he studied countless Japanese cookbooks, financed his own apprenticeships with Asian-trained chefs and Japanese butchers, and personally broke down his first Australian Wagyu carcasses into authentic Asian style-cuts. Through those deep dives into culinary technique and presentation, he unlocked the hidden potential of “secondary” muscles—flank, chuck, skirt—and from there he has relentlessly sought to educate western chefs and retail buyers on their worth.
From the genetics lab to the grading floor, from the feedlot to the butcher’s bench and restaurant table, Pete’s hands-on expertise informs every decision at Cabassi Wagyu. It is this rare, end-to-end mastery that underpins our commitment to transparency, consistency and a science-driven approach to producing luxury beef.
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” - and the proprietary pedigree classification framework Pete has developed around this is now called Marbelle®
These genetics and our Marbelle® classification are a strong point of difference from most herds outside of Japan.
**** Marbelle® connects you with the story your herd is telling - past, present, and future. It strips away the confusion of pedigree names and reveals a living map of your genetic intent. Whether you’re scanning a whole mob or tracing a maternal line, Marbelle® shows you which animals are carrying your vision forward. ****
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
Click on this link to learn more of Pete's pioneering work with Wagyu at Kobe Cuisine & AAco
https://www.beefcentral.com/news/aa-co-200-years-the-modern-day-wagyu-era/
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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.
