From Margaret River Website:

Margaret River Wagyu Beef has an unmistakably rich and buttery flavour, a result of its highly marbled meat, stress-free lifestyle, and high quality grain diet harvested locally from the Margaret River region. It’s little wonder why Wagyu beef is widely considered “the best beef in the world”. 

Of particular note, our Wagyu has relatively low levels of saturated fats and cholesterol compared to other beef breeds, and is guaranteed free of Hormone Growth Promotants, for a naturally healthy choice.

The Herd

Our herd is derived from the Tajima bloodline of Japanese Black Wagyu (黒毛和種, Kuroge Washu), having been built up over many years of crossbreeding with the goal of becoming a 100% Pure Bred Wagyu herd. Selected elite wagyu genetics including Stone Axe Full Blood Wagyu are being introduced. To ensure the welfare of our cattle, our guiding philosophy is to shelter, feed, and care for each cow as though every day were Christmas.

The Region

One of the secrets to great Wagyu lies in the environment from which it comes. In the southwestern corner of Western Australia, we are blessed with rich and fertile land, reliable rainfall and a moderate climate. Here our cattle are raised sustainably across eleven farms — stress-free, clean and green. 

This region is renowned for its food and wine, and our cattle are both the product and benefactors of such natural bounty. Our cattle are nourished by the distinctive produce of our wheatbelt, which imparts a unique taste as deep as its valleys and high as its plains — a taste as rich as the region itself.

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