Our Farmers

One of the rarest cattle in the world, Kobe A5 is a special grade from Hyogo Prefecture – purely bred from the legendary Tajima-Gyu bloodline.

Originally used as work animals in in the 2nd century, Kobe was isolated and hidden away from other breeds in small pockets of rice fields high in the mountain. This isolation, combined with the pristine growing climate and conditions of the mountain results in beef not only rich in flavour and texture, but purity.

Kobe’s quality assurance comes a meticulous tracking of pure lineage bloodline and DNA. It has to be from the Tajima-Gyu bloodline, born & raised in Hyogo Prefecture, 470kg gross weight, be either a steer or virgin cow, fed local diet with a minimum marbling score of A4 and certified with a 10 digit ID# to trace back its ancestors.

With Kobe accounting for less than 0.06% of beef consumed in Japan, one can be assured that this is truly one of the most exclusive beef eating experiences in the world.

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."

Ozaki cattle is left to mature beyond the 28 month norm and is fed a special 15 ingredient recipe, mastered by Mr. Ozaki consisting moist barley and damp grass from the surrounding rivers; a daily feed that takes 2 hours to prepare.

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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 flavour, thanks to its high fat content – a result of its fermented feed including rice, hay and commercial grain mix.

The Kagoshima Prefecture is known for a tropical climate, active and dormant volcanoes, whilst the breed is endemic to the region, producing one of the finest A5 Wagyu in the world – also a winner of the Wagyu Olympics held in Japan.

Sher Wagyu, helmed by the dedicated duo, Nick and Vicki Sher in Ballan, Victoria, Australia, is a globally recognised producer of superior Wagyu beef. Founded in 1991, Sher Wagyu calved Australia’s first ever fullblood Wagyu embryo, making this farm one of the pioneers in the field of premium Australian full blood Wagyu. Their cattle are raised on a family farm in Ballan, grass-fed, then transferred to their very own state of the art feedlot in Finley, NSW where the cattle are grain-finished up to 500 days with a barley rich diet to ensure top-quality produce, all while upholding ethical, sustainable farming practices free from antibiotics, hormones, and additives.

2GR Wagyu is founded by Gina and Ginia Rinehart as an ode to their ancestors heritage in Farming. Gina’s very own grandfather founded the H3B brand in the 1800s.

What started as a 48 head farm with DNA pulled from legendary Australian Full Blood Wagyu breeders, is to day an 800 head production of one of the finest beef in the world. The cattle are raised in the open pastures of Dubbo, NSW before being transferred to state of the art feedlots in Warwick, QLD. The focus for 2GR is not only the proprietary 400 day grain feed program, but also their meticulous and thorough management of the quality of the Wagyu cattle via a strict DNA regulation program.

Stone Axe Full Blood Wagyu beef comes from their breeding herds, dispersed across several breeding farms in New South Wales and Victoria. 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 descended and preserved carefully from the Tajima-Gyu bloodline. Their proprietary 400 day slow-growth grain diet assures an exquisite quality that is one of the finest in the world.

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Nestled in Limestone Coast, South 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, with close proximity to the sea where they enjoy salt breeze, open pastures and nourished by a special 3 phase diet. Phase 1 is their ‘Grower’ diet – ensuring even muscle growth. Phase 2 is their ‘Marbling’ diet – enhancing the ‘shimofuri’ within the meat. Phase 3 is the ‘Final Flavour’ – one that they enjoy at their very own ‘Moo Cow Motel’ …. which includes a variety of grains mixed with 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.

The unique aspect of Black Opal is their signature 1,200 day cattle raising regime, one that takes time and effort to ensure quality – using modern computerised systems to rack cattle health, careful cross breeding between Wagyu & Black Angus, and a special 380 day grain feed based on cereal grains including barley and wheat.

Call it Beginner’s Luck…. or simply Fabulous Wagyu…. Marble King is a bit of a dark horse in Australian Wagyu scene, winning the coveted 2026 Wagyu Grand Champion at the annual Beef Branded Awards 8 months in selling packaged beef product. Bred and raised in Victoria in high country Acheron Valley, the cattle enjoy a natural growth amongst alpine hills, misty mornings and mountain air resulting in a cleaner fat profile and a nutty flavour. The beef is simply stunning.