2021 Volume 92 Issue 2 Pages 205-212
In order to consider the following two points, the authors surveyed retailers, wholesalers and restaurants in Australia. First, to understand the current situation and prospects of production and export of Australian WAGYU, which competes in overseas markets with Japanese beef. Second, to consider the status of imported Japanese beef in Australia and the possibility of an increase in exports in the future. The export volume of WAGYU from Australia was about 10 times that of Japanese beef exports, and it was expected to continue to occupy a large position in the international market. Exports of Japanese beef to Australia resumed in 2018, but surveys in Australia showed that Japanese beef was rarely sold in retail stores and restaurants. The reasons for this were firstly, the high price; and secondly, the fact that marbling of Japanese beef is considered “greasy”. Therefore, it was concluded that it would be difficult to rapidly increase exports of Japanese beef in a short period of time in the near future. As a long-term strategy for the future, we suggest that it would be realistic to increase exports little by little by promoting Japanese methods of cooking using thin slices of beef such as sukiyaki and shabu-shabu.
