Vicki Penrose, Ariat; Chris Woolhouse, Stanbroke; 2025 WBBC awards MC Jess Pryles and AWA’s Dr Matt McDonagh.

EXCELLENCE in achieving the precise, exacting standards of premium Wagyu beef production was celebrated at the Wagyu Branded Beef Competition awards ceremony in Perth last night, where Queensland based Stanbroke claimed top honours for the first time in a record field of 91 entrants.

The awards are held as part of the three-day 2025 Wagyu Edge conference which is taking place in Western Australia for the first time, reflecting the significant growth and interest in the State’s burgeoning Wagyu industry.

More than 500 Wagyu producers, industry stakeholders and service providers gathered for a gala dinner in the aptly named Champions Terrace at Perth’s Optus Stadium last night, where the best of the best branded Wagyu entries for 2025 were crowned. Entries are rigorously evaluated for visual appeal, aroma, juiciness, flavour complexity, and overall mouthfeel by a panel of over 40 judges, in addition to precision digital measurement of marbling, marbling fineness and eye muscle area.

Taking top honours with Grand Champion of the 2025 Wagyu Branded Beef Competition was Sanchoku Pure Wagyu by Stanbroke.

Eye muscle image of this year’s AWA Wagyu branded beef grand champion, exhibited by Stanbroke Sanchoku. Click on image for a larger view

The entry, which earlier was named champion in the Purebred Wagyu class, was praised by the judging panel for its superior caramelised grilled aroma, rich umami flavour, silky melting texture and subtle buttery popcorn notes.

Scoring an impressive 1028 points, judges noted its “exceptional balance of richness and tenderness, delivering an unparalleled Wagyu experience.”

Bred by Kevin and Judy-Louise Brennan, Tarella Wagyu, Chinchilla, Queensland, the steer produced a 450kg carcarse at 42 months of age, after 450 days on feed at Stanbroke’s Bottletree feedlot near Chinchilla. Processing took place at Stanbroke’s own facility near Grantham in the Lockyer Valley.

The carcase produced a 143sq cm eye muscle area, digital marbling (using the MIJ camera) of 64pc, digital marbling fineness of 6.5, an unsaturated fatty acid reading of 58pc.

Accepting the award, Stanbroke’s EU, MENA and USA sales manager Chris Woolhouse paid tribute to the Stanbroke team.

“The standard of entries here every year is incredible, so it’s very humbling to be standing here tonight holding this trophy. This is a real credit to the entire team, from paddock, right through to feedlot. They do an amazing job, and we wouldn’t be here without them.

“Its also really special to see so many who use our facilities winning awards tonight too. We’re proud to have been part of their journey as well.”

High performers in the AWA competition continue to push the boundaries of what’s possible in marbling performance, and this year was no exception. The grand champion produced an IMF level equivalent to a marbling score 15 or 16. Mayura Station’s runner-up, the winner of the Fullblood class, produced an even higher digital marbling score of 65pc.

Class champions

AWA CEO Dr Matt McDonagh, Scott de Bruin, Mayura Station and Ced Wise from award sponsor Wise Repro.

Class 1 Champion: Fullblood Wagyu: Signature Series by Mayura Station (Reserve Champion)
Awarded for their outstanding entry in the Fullblood Wagyu class, scoring 1016 points and noted for its “very tender, melting and juicy with a rich buttery and beefy flavour.”A flagship Australian Wagyu brand, Mayura is the most awarded entrant in the WBBC Competition.

Vicki Penrose from award sponsor Ariat, Chris Woolhouse, Stanbroke and Dr Dr Matt McDonagh.

Class 2 Champion: Purebred Wagyu: Sanchoku Pure Wagyu by Stanbroke (Grand Champion)
Recognised for their Purebred Wagyu submission, and taking home the highest score of any in the competition. Ultimately Sanchoku Pure Wagyu took home both class two and Grand Champion of the prestigious awards.

Fred Hughes, Hughes Pastoral Company; Lisa Sharp, Stockyard Beef and AWA CEO Dr Matt McDonagh.

Class 3 Champion: Crossbred Wagyu: Stockyard Black by Stockyard Beef
Taking top honours in the Crossbred Wagyu category with a steak praised for its “soft and juicy, with a delicate balance of beefy aroma and subtle sweetness.”

AWA CEO Dr Matt McDonagh and Jarita Hopwood, Jack’s Creek Wagyu.

Class 4 Champion: Open F1 Wagyu: Jack’s Creek Wagyu F1 by Jack’s Creek
Earning the title for Open F1 Wagyu with a submission lauded for its “vivid caramel notes pair beautifully with smooth texture and savoury grilled undertones.”

Geoff Cornford, Lotte International and AWA CEO Dr Matt McDonagh.

Class 5 Champion: Commercial Wagyu (Marble Score 5-7): Sandalwood by Lotte International
Winning the Commercial Wagyu category with an entry that showcased “a rich caramel aroma, this melt-in-your-mouth cut offers well-balanced umami and grilled undertones.”

AWA CEO Dr Matt McDonagh said the WBBC continues to set the benchmark for excellence in Wagyu beef.

“Each year, we see new standards of consistency and quality across all classes. The calibre of this year’s entries cements Australia’s position as a global leader in premium Wagyu production — and it’s great to see Sanchoku Pure Wagyu taking the ultimate win on this global stage.”

For detailed information and analysis of winning entries, click here to see the full WBBC 2025 awards catalogue  

For more information about the WBBC and the WagyuEdge’25 conference, visit https://www.wagyu.org.au/wbbc