Dr Alex Ball has significantly contributed to the Australian red meat industry for over 25 years, working with various organizations like Meat and Livestock Australia, Sheep CRC, and more. Dr Ball shares his valuable insights on the key breed characteristics of Wagyu including what makes it tastes so good, meat grading systems around the world and what they mean for consumers and producers alike, as well as his time and efforts spent as Chief Steward of the AWA Wagyu Branded Beef Competition – a competition renowned for its scientific rigour in judging the world’s best Wagyu.