Promoting our Wagyu in the US

Another trip, another important opportunity to strengthen relationships in export markets and share what sets our premium-branded beef apart.

Robin Zeon and Claire Dyason recently visited the US – catching up with our wonderful partners and customers, meeting top chefs and restaurants, and learning more about in-market demand for our Wagyu.

They spent time with brand partners ThinkCulinary and Halperns' Steak & Seafood; visited restaurants across the country like Teak St. Pete and Maple Block Meat Co. to better understand how they use our products; and attended the National Restaurant Association Show in Chicago.

The US is one of Harmony’s largest export markets. Of the 153kg of meat (red meat, pork and poultry) Americans consume per person – 23% is beef. A shortage of domestic supply means record volumes of beef are being exported there from across the globe.

Right now, the US is taking nearly a third of Australia’s beef production – and demand for premium-branded beef remains strong. In fact, Australian Wagyu is estimated to account for 48% of total Wagyu beef sales. While loin cuts are highly sought after, more and more foodservice operators are looking to other cuts to showcase the many different ways people can experience the luxury of Wagyu.

Working closely with our US partners, we’re excited to bring more people together to enjoy the quality and consistency of our Wagyu. Thanks again to everyone for having us.