David Blackmore produces award-winning full-blood Wagyu beef. Using old-world Japanese farming techniques with the best modern technology has to offer, the resulting meat is of exceptional quality. These practices and schemes involve areas of, but not limited to, animal welfare, land quality, water efficiency, and climate variability.

Grass-fed Fullblood Wagyu porterhouse steak with a marble score of 9+, raised by the Blackmore family near Benalla, Victoria.

Each porterhouse will weigh approx 250g. 

This is a fresh product, best cooked within 2-3 days.