World Wagyu Conference 2026 Highlights the Importance of Building Value Across the Entire Beef Supply Chain

The global Wagyu beef industry is built on much more than premium genetics and exceptional marbling. Producing high-quality Wagyu beef requires careful management at every stage, from breeding and calf rearing to animal health, processing, marketing and the final consumer experience. These factors were central to discussions at the 2026 World Wagyu Conference, held from 12 to 14 October at Cavalli Estate in Stellenbosch, South Africa. The event brought together breeders, farmers, researchers, meat scientists and industry specialists from 17 countries to explore opportunities for strengthening the international Wagyu industry. A central message emerged throughout the conference: Wagyu’s premium market position depends on collaboration, consistent quality, reliable traceability and the ability to deliver an eating experience that justifies its price.

The conference highlighted the growing importance of knowledge sharing between countries as Wagyu production expands into different markets. Although producers operate under different climatic, economic and farming conditions, they face many similar challenges involving genetics, animal health, production costs and consumer expectations. International cooperation can help breeders and producers learn from successful practices and improve the consistency of their products. Access to international markets also depends on maintaining credible quality standards and building consumer confidence. As demand for premium beef develops, the industry must ensure that production systems can deliver the quality associated with the Wagyu name. Collaboration across the value chain is therefore essential to protecting the reputation and long-term commercial potential of Wagyu beef.

Dr Ivan Meyer, Western Cape Minister of Agriculture and Tourism, officially opened the conference. In his address, he highlighted Wagyu’s potential to encourage collaboration around premium agricultural products and create opportunities within the agricultural economy. Hosting the international event in Stellenbosch also placed South Africa in the spotlight as a participant in the global Wagyu industry. The opening proceedings included the handover of the Wagyu South Africa (WSA) presidency from outgoing president Bob Hobson to newly elected president Tanya Pieterse. Minister of Agriculture Willie Aucamp also addressed delegates through a video message. The leadership transition marked an important moment for the organisation as it continues to support the development and positioning of Wagyu production in South Africa.

Country reports from full and associated members of the World Wagyu Council provided insight into the development of Wagyu industries around the world. Representatives from Germany, Brazil, Estonia, Costa Rica and Botswana shared information about their respective industries and the different stages of development in their markets. These presentations demonstrated that international Wagyu production does not follow one identical model. Each country must consider its own breeding resources, production systems, market opportunities and consumer preferences. Sharing these experiences can help producers identify opportunities for cooperation and avoid challenges that other markets have already encountered. The reports also reinforced the importance of international standards and reliable information when developing a recognised premium beef product.

Genetics formed one of the major technical themes of the conference because breeding decisions influence the performance and value of Wagyu cattle over generations. Genetic selection helps producers improve important characteristics such as growth, fertility, maternal ability and carcass quality. These traits influence both the efficiency of the farming operation and the quality of the beef eventually delivered to consumers. Dr Bobbie van der Westhuizen, CEO of SA Stud Book, discussed genetic evaluations covering birthweight, maternal traits, growth, fertility and carcass characteristics. These carcass measurements include weight, rib fat and marbling fineness. Although marbling and carcass quality remain important priorities in Wagyu breeding, he emphasised that fertility and weaning traits also deserve attention.

The importance of a balanced breeding strategy cannot be overlooked. Selecting animals primarily for exceptional carcass characteristics without considering reproductive performance can create challenges for the sustainability of a breeding operation. Fertility influences how efficiently cows produce calves and how consistently a herd can replace or increase its numbers. Maternal ability affects the development of calves, while growth characteristics influence the time and resources required to reach market specifications. Producers therefore need to consider several economically important traits when making breeding decisions. According to information presented by Dr van der Westhuizen, 4 595 Wagyu animals have been genotyped in South Africa to date, providing an important foundation for genetic evaluation and informed selection.

Dr Gary Evans, a Wagyu genomics consultant from the United Kingdom, explained how genomic information can help producers identify desirable genetic characteristics and make better breeding decisions. Genomic testing provides information about an animal’s genetic makeup and can support the selection of breeding stock with characteristics that producers want to improve. When combined with performance records and traditional genetic evaluations, genomic information can strengthen breeding programmes. This approach can help producers make more informed decisions about which animals to retain, breed or use in their herds. However, genetics alone cannot guarantee a superior final product. Good nutrition, effective animal health management and suitable production conditions remain essential for achieving the full potential of an animal’s genetic characteristics.

Calf management was another important subject because the early stages of an animal’s life can influence its survival, growth and future production performance. Dr Ryan Davies, a veterinary specialist, discussed the importance of early nutrition and passive immunity in his presentation titled “Farming best practices: From calf to value chain”. He explained that colostrum plays a vital role in protecting newborn calves during the period when their immune systems are still developing. Colostrum is the first milk produced by the cow after calving and contains antibodies that help protect the calf against disease. It also provides energy, vitamins, minerals, prebiotics, growth factors and antibacterial proteins. Ensuring that calves receive sufficient high-quality colostrum shortly after birth is therefore an important part of effective Wagyu calf management.

The quality and timing of colostrum intake can influence how much protection a newborn calf receives. Immunoglobulins are antibodies that help the calf develop passive immunity by providing protection against pathogens encountered in its environment. A concentration of 10g of immunoglobulins per litre has traditionally been used as a benchmark for colostrum quality. However, research discussed at the conference indicates that Wagyu calves may benefit from higher concentrations of around 20g/ℓ. This highlights the importance of assessing colostrum quality rather than assuming that all first milk provides the same level of protection. Producers also need to ensure that calves consume sufficient colostrum while their ability to absorb antibodies remains high.

Several factors can interfere with successful colostrum intake and antibody absorption. Low birthweight calves may have less energy available for standing and suckling shortly after birth. Difficulties with suckling and stress can also reduce the amount of colostrum consumed or affect the calf’s ability to absorb antibodies. Calves produced through embryo transfer may face additional considerations because they can absorb fewer antibodies under certain conditions. These risks make close observation and timely intervention important during the first hours after birth. On-farm research involving Wagyu F1 dairy-cross calves demonstrated improvements in health and weight gain, lower mortality and reduced antibiotic use when early nutrition and passive immunity were managed effectively.

Animal health management was also identified as a key factor in protecting the value of Wagyu production. Disease outbreaks can result in animal losses, reduced growth, increased treatment costs and interruptions to normal farm operations. Dr Otto Koekemoer of Design Biologix discussed the role of vaccination in reducing disease transmission, mortality and financial losses. He compared different vaccine types and explained the importance of booster vaccinations in building and maintaining immunity. Vaccination programmes should be designed around the diseases that pose a risk in a particular region and the conditions on an individual farm. A structured animal health plan helps producers manage these risks rather than relying on treatment only after animals become sick.

Preventative healthcare is particularly important in premium beef production because animal health problems can affect both production efficiency and the final value of the carcass. Healthy cattle are better positioned to maintain normal growth and perform according to their genetic potential. Disease prevention can also reduce the need for treatments that may increase production expenses and require additional management. However, vaccination should form part of a wider health programme that includes appropriate nutrition, biosecurity, parasite control and regular veterinary oversight. Producers should work with qualified animal health professionals to establish vaccination schedules that suit their herds and local disease risks. Consistent health management supports animal welfare while helping protect the financial sustainability of Wagyu farming enterprises.

Traceability was another important discussion point because premium beef markets depend heavily on trust and product authenticity. Consumers and buyers increasingly want to understand where their food comes from and how it was produced. Reliable traceability systems allow information about animals and products to be recorded and followed through different stages of the supply chain. Dr Phillip Oosthuizen, chief operating officer of Red Meat Industry Services (RMIS), discussed the organisation’s work to improve competitiveness and sustainability in the red-meat industry. He reported that the RMIS traceability platform had more than 50 000 registered producers and veterinarians, with 16 systems integrated across farms, feedlots and abattoirs. Such integration can support information sharing and improve accountability across the industry.

For Wagyu producers, traceability has particular commercial importance because the product commands a premium based on specific characteristics and its claimed origin. Buyers need confidence that the beef being sold as Wagyu can be linked to credible production and identification records. Traceability can also help businesses manage animal movement information and improve the ability to investigate potential disease or food safety concerns. When records are consistent and reliable, processors, retailers and consumers can have greater confidence in the product. However, traceability systems are only effective when participants record accurate information and maintain proper identification throughout the production process. Strong systems therefore require cooperation between farmers, veterinarians, feedlots, abattoirs and other industry participants.

The global beef economy provided further context for discussions about the future of Wagyu production. Dr Gerhard van der Burgh of the Bureau for Food and Agricultural Policy (BFAP) examined international market conditions and the factors influencing beef production and profitability. Geopolitical uncertainty, technological developments and changing production patterns are all affecting the global agricultural environment. According to United States Department of Agriculture forecasts discussed at the conference, global beef and veal production was expected to reach approximately 60.2 million tonnes in 2026. Brazil had also overtaken the United States as the world’s leading beef producer. These developments highlight the changing balance of global beef production and the importance of understanding international market trends.

Global meat production has increased approximately fivefold since 1961, with poultry and pork accounting for much of the growth. Changes in production methods, animal genetics, feeding systems and consumer demand have contributed to this expansion. Despite declining cattle numbers in Brazil, China and the United States since 2024, carcass weights have increased. This illustrates how improvements in production efficiency can influence total beef output even when herd numbers decline. For Wagyu producers, these global trends provide important context when considering competition, market positioning and production costs. Premium beef businesses must understand the wider industry while developing a product that offers characteristics consumers are willing to pay more to experience.

South African beef consumption also differs from consumption levels in several other major beef-producing countries. Figures presented by Dr van der Burgh placed annual beef consumption in South Africa at approximately 16.8kg per person. This compares with around 49.9kg in Argentina, 48.4kg in Uruguay and more than 55kg in Brazil. These differences highlight variations in food preferences, purchasing power and meat consumption patterns across markets. For Wagyu businesses, understanding local consumer behaviour is important when deciding how to position and market premium beef. Producers and retailers must consider whether their target customers understand the product’s distinctive qualities and are prepared to pay a higher price for them.

Production costs remain another major consideration for the profitability of beef enterprises. Dr van der Burgh warned that increasing output per cow does not automatically translate into higher profits, particularly when input costs continue to rise. Farmers must consider the relationship between production efficiency, feed expenses, animal health costs and the prices they receive for finished cattle. South African fertiliser prices increased by 12.7% between 2019 and 2024, illustrating the cost pressures affecting agricultural production. Although fertiliser is only one component of farm expenditure, changes in its price can influence the cost of producing feed and maintaining grazing systems. Wagyu producers must therefore manage costs carefully while ensuring that their production practices support the quality required by premium markets.

Consumer education was another central theme because Wagyu’s premium price needs to be supported by a clear understanding of its qualities. Rosalind Murray, trends and insights analyst at Woolworths, discussed how producers and marketers can communicate the characteristics that distinguish Wagyu beef from other products. Consumers consider several factors when buying premium meat, including price, health, authenticity and traceability. They also want to understand what makes a product different and whether its quality justifies the additional expense. Murray emphasised the importance of communicating Wagyu’s heritage and educating consumers about marbling and meat quality. Effective marketing should explain these characteristics in language that customers can understand rather than relying on technical claims that may have little meaning to the average shopper.

Lean Gentini, an internationally recognised meat sommelier from Argentina, explored the characteristics that contribute to Wagyu’s distinctive eating experience. He identified an intramuscular fat range of approximately 35% to 45% as a potential sweet spot for flavour, although the ideal level can depend on the product and the desired eating experience. He also stressed the importance of provenance in protecting Wagyu’s value. Provenance refers to the origin and production history of a product, including the information that helps establish where it comes from. For premium beef, this information can strengthen consumer confidence and help distinguish authentic products from those with less transparent backgrounds. Gentini explained that Wagyu’s appeal extends beyond its physical characteristics and includes elements such as craftsmanship, selection, uniqueness, presentation and hospitality.

The composition of Wagyu marbling helps explain why the beef has a distinctive texture and flavour. Professor Edward Webb, professor of Production Animal Physiology and Meat Science at the University of Pretoria, examined the characteristics of Wagyu fat and how they differ from those found in conventional beef. Wagyu marbling develops through the deposition of fat within the muscle rather than predominantly beneath the skin or between muscles. This intramuscular fat contributes to the appearance, tenderness and eating quality associated with the breed. Professor Webb discussed comparisons indicating that Wagyu can contain approximately 27g of fat per 100g of meat, depending on the products being compared. The composition of the fat, rather than the quantity alone, is an important part of understanding Wagyu’s distinctive characteristics.

One feature discussed was Wagyu’s relatively low fat-melting point, which was reported at approximately 24°C to 25°C. This characteristic contributes to the soft texture and melt-in-the-mouth sensation often associated with high-quality Wagyu beef. Professor Webb also highlighted its fatty-acid profile, including a relatively high proportion of monounsaturated fatty acids such as oleic acid. Oleic acid is also found in foods such as olive oil and avocados. These compositional differences help explain some of the distinctive properties of Wagyu fat. However, Professor Webb emphasised that further research into factors such as the feeding period is still needed, and broader health claims must be supported by sound scientific evidence.

Consistent carcass grading is another requirement for building a reliable international Wagyu market. Producers and processors need objective measurements to understand the quality of their animals and compare results across different production systems. Tanya Pieterse, newly elected president of Wagyu South Africa, discussed the use of real-time ultrasound measurements in live cattle and camera technology for carcass assessment. Ultrasound can provide information about certain carcass characteristics while animals are still alive, helping breeders and producers make informed decisions. Camera-based assessment can also support more consistent measurements after slaughter. The World Wagyu Conference technical committee aims to identify systems that improve objectivity and allow meaningful comparisons between countries.

Reliable grading systems can benefit several participants in the beef value chain. Breeders can use carcass information to evaluate the results of their genetic selection programmes. Farmers can assess how their production and feeding strategies influence carcass performance, while processors can use consistent measurements to improve purchasing and product classification decisions. Buyers also benefit when grading information provides a clearer indication of the quality they can expect. International consistency is particularly important because Wagyu is traded across different markets with varying production systems and assessment methods. Developing comparable measurement approaches can therefore strengthen confidence in the global Wagyu industry.

Carcass utilisation was another practical highlight of the conference. Dr Phil Bass, a meat scientist with a PhD from Colorado State University in the United States, demonstrated how to break down a beef forequarter, remove the bones and prepare different cuts. His presentation focused on helping processors and butchers extract greater value from the carcass rather than relying only on a small selection of popular cuts. Understanding how to prepare and present different portions can create additional marketing opportunities. It can also help businesses make more efficient use of the meat produced from each animal. This is particularly relevant in premium beef production, where the cost of producing high-quality cattle needs to be recovered across the entire carcass.

Skilled butchery and innovative cutting techniques can influence how consumers experience Wagyu. Different cuts have different textures, levels of marbling and cooking requirements. When these characteristics are understood, processors and chefs can recommend suitable preparation methods and help consumers appreciate the qualities of each portion. Better carcass utilisation can also reduce unnecessary waste and improve the commercial return from each animal. The demonstration by Dr Bass showed that adding value does not end when cattle leave the farm or when carcasses reach the abattoir. Processing expertise and product presentation are important parts of the premium beef supply chain.

The conference programme concluded with practical cooking demonstrations by chefs Adrian Buchanan and Devon Jansen van Vuuren. Their presentations focused on cooking over an open fire and demonstrating ways to prepare and present Wagyu beef to highlight its qualities. Cooking methods matter because excessive heat or unsuitable preparation can affect the texture and flavour of highly marbled meat. Chefs play an important role in translating the technical characteristics of Wagyu into an enjoyable meal. Their work also helps educate consumers about the product and the value of selecting appropriate cuts and cooking techniques. The final eating experience is ultimately where the work of breeders, farmers, processors and retailers comes together.

The 2026 World Wagyu Conference demonstrated that the future of the global Wagyu industry depends on a coordinated approach to quality and value creation. Strong genetics provide the foundation for desirable animal characteristics, while effective calf management supports healthy development from birth. Preventative healthcare protects productivity, and traceability strengthens confidence in the origin and authenticity of the product. Objective grading helps the industry measure carcass quality, while skilled processing and butchery improve the value extracted from each animal. At the same time, producers must understand global beef economics and communicate the distinctive qualities of Wagyu to consumers. Marbling alone cannot guarantee long-term commercial success. Consistent production standards, responsible animal management, transparent records and a memorable eating experience must work together to justify Wagyu’s premium position in the market.