Our Farmers
Kobe A5 Wagyu, originating from Japan's esteemed Hyogo Prefecture. Raised with meticulous care, the Tajima-gyu cattle, native to this region, enjoy a pampered upbringing in Japan's mountainous landscape. Here, they feast on a diet of grains, grasses, and even beer, all contributing to the development of the beef's unparalleled marbling and melt-in-your-mouth texture.
Kumamoto A5 Wagyu is a rare treasure from Kyushu’s Kumamoto Prefecture, produced from the Akaushi (Japanese Brown) breed — a heritage bloodline preserved only here. Raised in small numbers on a careful diet of rice straw, barley, and corn, and nurtured in Kumamoto’s pristine climate, Akaushi develops fine, delicate marbling that melts softly without overwhelming richness. The result is beef that is cleaner, sweeter, and lighter than other Wagyu, yet still deeply indulgent, embodying both exceptional quality and a living piece of Japan’s culinary heritage.
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."
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.
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.
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.
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.
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.
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.
Rangers Valley Infinite Wagyu, raised in the cool New England region of New South Wales, showcases the finest Japanese Black (Kuroge) genetics, renowned for exceptional marbling. Fed on a dedicated long-term grain program, it achieves rich, intricate marbling and buttery tenderness while reflecting the clean character of its Australian terroir, offering a luxurious yet balanced expression of modern Australian Wagyu.
