We are absolutely delighted to work with Blackmore Wagyu. David Blackmore is a master breeder. His passion for genetics and an unparalelled respect for land care makes him one of Australia’s finest producers, deserving of his many accolades and awards.

He is a fifth-generation farmer who has studied Japanese farming and methodology while importing Wagyu animals over the last 28 years. The resulting Blackmore Wagyu herd is 100% Fullblood, meaning that it is not diluted with any other breed. Blackmore's "careful breeding program" combines Japan’s three most famous breeding bloodlines: Tajima from Hyogo Prefecture, Itozakura from Shimane Prefecture, and Kedaka from Tottori Prefecture to create a magnificent herd.

Moreover, Blackmore Wagyu can boast a farming life-cycle that is fully sustainable. He uses traditional Japanese farming techniques combined with innovative modern technology. The Blackmore Wagyu herd are able to roam the natural lagoons and old river red gums of Victoria's high country whilst being constantly monitored for health, animal welfare and land sustainability.  

Blackmore Wagyu beef is tender and flavoursome, farmed in Benalla in Victoria’s north-east. We are honoured to be purveying this meat only 200km away from where it is raised.

With many more cuts to come, we offer a Blackmore Wagyu porterhouse steak with a marble score of 9+. A new addition to our cabinets is our Blackmore Wagyu beef cheek buns. If you're planning on cooking Wagyu soon, visit our technique for the best method of grilling this prime cut. 

Image credit: Sydney Morning Herald