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Immerse yourself in the captivating world of Wagyu at Steer Dining Room. Our dedication to showcasing an exceptional array of Australian and Japanese Wagyu beef forms the cornerstone of our culinary philosophy. As a modern steakhouse, we have carefully designed our menu to honour this treasured ingredient's legacy and versatility.


Established relationships with our esteemed suppliers, nurtured since 2009, grant us access to the finest Wagyu selection. This ensures every plate we serve provides an unparalleled, succulent experience, representative of the unique attributes of this coveted beef.


In our Wagyu Odyssey, we invite our guests to discover the diversity and profound taste profiles of the different Wagyu breeds, cuts, and regions. Our extensive menu tells the story of the highly-prized Wagyu, offering an insight into the careful breeding, meticulous feeding, and dedicated care behind each variety.


Further adding to our distinguished Wagyu repertoire, we're proud to present an exclusive range of dry-aged steaks. These showcase the superior flavour and tenderness obtained from Australia’s finest Wagyu, meticulously aged in-house. Join us on this gastronomic journey and deepen your appreciation for the fine art of Wagyu at Steer Dining Room.


As you delve further into our Wagyu Odyssey, you'll uncover the intricacies and nuances that make each variety of Wagyu so revered. We invite you to continue exploring this page, where we shine a spotlight on each type of Wagyu we offer.

Dry Aging

At Steer Dining Room, we proudly embrace the art of dry-aging, a meticulous process that enhances our Wagyu's taste and tenderness. Under precise conditions, our beef matures, its flavour intensifying as moisture evaporates.


A protective crust forms, further enriching the flavour, while beneficial bacteria foster a unique, rich profile. This dedicated process, though demanding, underscores our commitment to offering an exceptional, unrivalled dining experience.


Japanese Wagyu Selection


Kumamoto Wagyu

Kumamoto Wagyu, hailing from Japan's Kumamoto Prefecture, represents the epitome of high-quality beef, treasured for its superior flavor, tenderness, and intricate marbling. Bred from the exclusive Kuroge Washu, or Japanese Black cattle, meticulous attention is paid to diet and living conditions to develop the meat's signature traits.


Known for its buttery texture and rich, succulent flavour, Kumamoto Wagyu rivals famed Japanese Wagyu varieties such as Kobe and Matsusaka. Served in gourmet restaurants globally, this luxury beef takes centre stage in a variety of preparations, underlining its culinary versatility and exceptional quality.

Ozaki Wagyu

Ozaki beef comes from Wagyu cattle exclusively raised on Mr. Muneharu Ozaki's farm in Miyazaki Prefecture. Inspired by his studies of beef production in the USA, Ozaki chose a personal approach over mass production. Seeking beef he'd enjoy daily, he spent over 30 years perfecting his product, leading to the birth of "Ozaki beef."


The cattle's feed, a meticulous blend of 15 ingredients like meadow grass and barley mash, is devoid of preservatives or antibiotics. Unlike most Wagyu slaughtered at 28 months, Ozaki's cattle are aged 28 to 36 months, resulting in meat with a unique texture, rich flavor, and a melt-in-your-mouth quality.


Kagoshima Wagyu

From Japan's Kagoshima Prefecture, Kagoshima Wagyu is a testament to premium beef, renowned for its superior marbling and tenderness. This sought-after Wagyu variant, derived from Kuroge Washu cattle, is known for its rich, buttery flavor, thanks to its high fat content.


With strict breeding and feeding practices ensuring its exceptional quality, Kagoshima Wagyu has earned its place as a luxury item on the menus of high-end restaurants worldwide.

Australian Wagyu Selection

2GR Wagyu

Cultivated by the esteemed Rinehart family, 2GR Wagyu beef is a symbol of luxury in the Australian beef industry. The product of purebred Wagyu cattle raised on their New South Wales ranch, this beef delivers an impeccably marbled, tender, and flavour experience.


The combination of traditional Japanese breeding techniques with modern Australian farming, coupled with the cattle's grain-and-grass diet and free-grazing lifestyle, results in a unique, buttery flavour and unparalleled texture. As a highly prized beef for its extraordinary quality, 2GR Wagyu is savoured in gourmet restaurants worldwide.


Mayura Station Wagyu

Nestled in Southern Australia, Mayura Station's specialty lies in crafting Full blood Wagyu beef, a testament to their pure Japanese cattle genetics. The cattle are raised in a serene environment, nourished by a special diet, including locally sourced grains, hay, silage, and an exclusive blend of chocolates and lollies. This unique feeding approach enhances the beef's tenderness and flavour.


Admired for its rich marbling and flavour, Mayura Station Wagyu often reaches the pinnacle of the Australian grading system, Marble Score 9+, an indication of an extraordinary dining experience. Offering a variety of cuts, Mayura Station is dedicated to maintaining high-quality, sustainable farming practices, with its products available for international shipping.

Stone Axe Wagyu

Stone Axe Full Blood Wagyu beef comes from their breeding herds, dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated over 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Full Blood Japanese Black Wagyu. This means their cattle are able to grow and mature to their potential with access to natural shelter, clean fresh air, water and pasture, all in a low stress environment. 

Stone Axe took out the prize of Grand Champions at the 2020 & 2021 Australian Wagyu Association's Annual Awards, beating 30 other entries with their incredible full blood wagyu.


Sher Wagyu

Sher Wagyu, helmed by the dedicated duo, Nick and Vicki Sher in Ballan, Victoria, Australia, is a globally recognised producer of superior Wagyu beef. Their cattle are raised on a family farm, grass-fed, and grain-finished to ensure top-quality produce, all while upholding ethical, sustainable farming practices free from antibiotics, hormones, and additives.


Unique to Sher Wagyu is their use of the Japanese Beef Marbling Score (BMS), ensuring only the highest-rated beef, graded 1-12, is sold under their premium brand. Esteemed by chefs worldwide for its remarkable flavour and marbling, Sher Wagyu's commitment to excellence is proven by numerous accolades, including the coveted Gold Medal at the Australian Wagyu Association Branded Beef Competition.

Black Opal Wagyu

Hailing from Victoria, Australia, Black Opal Wagyu is a premium beef brand devoted to the production of superior Wagyu beef. Owned and managed by a team of expert farmers and livestock enthusiasts, they utilise top-tier Wagyu genetics and a carefully formulated diet to develop unparalleled marbling, the hallmark of Wagyu.


Raised on the verdant pastures of Victoria's Gippsland region and finished on a special grain and hay diet, Black Opal Wagyu ensures their cattle receive meticulous care and attention. Offering an array of premium cuts savored by top-tier chefs worldwide, their commitment to excellence positions them as a premier producer of intensely flavorful and tender Wagyu beef.

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