[Aliantha]

lol...it's not a competition. I like red meat. I'm pretty sure Australia doesn't import US beef at the moment due to the mad cow scare a while back though.

I had a Wagyu steak last week and while it was very tender, it wasn't particularly flavoursome. I find a steak that just tastes like fat to be avoiding the issue of a good steak to be honest.

What do you think the difference between Australian grass fed and US grass fed would be?

My opinion is that there isn't much difference if that's the criteria you're looking at. I think it has a lot more to do with the breed than the feed. You could feed brahaman or santa on grain their whole life and they'd never be as tender as wagyu or kobe, but I personally love the flavour of hereford beef, and I find the texture of the rib and eye fillet to be quite tender regardless of how it's 'topped off'. eta: provided of course that it's cooked well. I think that also has a lot to do with how a cut of meat will taste. Some cuts simply can't take a lot of cooking, and some can.