Region and Environment: The Margaret River Wagyu Beef comes from the fertile and rich lands of the southwestern corner of Western Australia, known for its reliable rainfall and moderate climate. The area's natural resources significantly contribute to the unique taste and quality of their Wagyu, ensuring the cattle are raised in stress-free, clean, and sustainable conditions across eleven farms.
The Herd: Their herd primarily derives from the Tajima bloodline of Japanese Black Wagyu, with a focus on developing a 100% Pure Bred Wagyu herd. This is being achieved through careful selection and crossbreeding, incorporating elite genetics such as Stone Axe Full Blood Wagyu, ensuring the well-being and high standards of the cattle.
Company Philosophy: Established in Cowaramup in 2003, Margaret River Premium Meat Exports has become the largest owner of Crossbred Wagyu in Western Australia. The company is on a mission to transition entirely to Purebred Wagyu, emphasizing sustainable farming practices that include environmental care, social contribution, and economic responsibility.
Product Quality: Margaret River Wagyu Beef stands out for its rich flavor and high marbling, attributed to the cattle's stress-free lifestyle and quality grain diet. The meat is known for having lower levels of saturated fats and cholesterol, free from Hormone Growth Promotants.
Processing Standards: All livestock processing is conducted under stringent regulations, with supervision by the Australian Quarantine and Inspection Service to meet export standards. The company also ensures that all products are Halal slaughtered, with every beef carcass graded based on marbling, meat and fat color, and eye muscle area.
For more information visit https://www.margaretriverwagyu.com/home#our-story
