The Wright Wagyu Stud

The ACC Wagyu stud (Academy Cattle Company) was established in 1998 with high percentage Purebred Wagyus.  In the early 2000’s Barbara, with her husband PDA (David) Wright, purchased 4 Fullblood cows and 100 embryos of the very best genetics available and expanded into Fullblood production.

After the passing of David in 2006 Barbara changed the name of the stud to “The Wright Wagyus” and a park was planted as a memorial to the great contribution David made to the beef industry in Australia - particularly in the area of Research and Development. One of David’s beliefs was that Wagyu cattle had a vital part to play in the improvement of meat quality in the national beef herd.

Barbara Roberts-Thomson had spent twenty years very successfully breeding Hereford and Poll Hereford cattle. Curiosity arose when she first heard of Wagyu having the best meat quality, as defined by more tender, juicy, and better tasting meat, containing omega 3 fats which are beneficial to our health. The first cow was purchased and a gradual changeover was made as the performance of these truly efficient and problem-free cattle was realised.

It is our belief that in the near future up to 25% of commercial beef herds will be using Wagyu cross bulls; especially on their heifers for their superior meat quality, light birth weight calves, quiet temperaments and disease resistance. Feedlots find that Wagyu and Wagyu cross cattle are the hardiest and most valuable cattle that they can feed.

In readiness for this advancement, associated herds are being developed: the High Tajima Red Wagyu, for crossing over commercial red heifers; the Kumomoto Red Stud Wagyu, for high growth, high marbling cattle that finish well on grass; and the Wagyu Angus cross as terminal sires for many breeds.