Australian Wagyu

Our Australian Wagyu is raised on farms across New South Wales, Victoria and Tasmania by ranchers with generations of experience. The cattle trace back to Japan’s Tajima and Kumamoto bloodlines and are raised on an Australian-Japanese diet of cereal, corn and hay, much of it grown on the farm. They’re finished on high-energy local grains, building the intramuscular marbling Wagyu is known for, with top programs routinely scoring 8 to 9 on the marble score.

The Land

Australia’s southeast has everything Wagyu cattle need: open grasslands, a mild climate and plenty of room to roam. Our Australian Wagyu comes from farms in New South Wales, Victoria and Tasmania. Many of these operations are vertically integrated, raising the cattle and growing their feed on the same land, and some herds graze and forage freely on coastal grasslands for most of their lives.

The Bloodline

Wagyu is native to Japan, and Australian Wagyu still carries those Japanese genetics. Our cattle trace back to two of Japan’s prized bloodlines: Tajima, famous for its tenderness and flavour, and Kumamoto. Some are crossbred, sired by full-blood Wagyu bulls out of Angus heifers, which pairs Wagyu marbling with Angus’s beefy depth. Only farmers with generations of experience and a commitment to raising top-quality beef are chosen to raise them.

The Diet

Marbling isn’t luck. It’s built through feed and time. The cattle eat an Australian-Japanese diet of cereal, corn and hay, much of it grown sustainably on the farm and modelled on the feed of Japan’s hill country. They’re finished on high-energy local grains on top of the grass they forage, which drives the intramuscular fat that Wagyu is known for.