Blackmore Wagyu Beef

From 1992 to 2006, David Blackmore has imported more than 80% of the Japanese Fullblood Wagyu genetics into Australia and has produced his own 100% Japanese Fullblood Wagyu cattle herd with more than 3000 animals

WAGYU

Blackmore Wagyu uses unique farming methods; combining old world Japanese farming, with new, technically sound scientific methodologies. This combination contributes to the improvement in both the meat and the quality of the animals’ lives.

The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. The location was specifically selected for its natural lagoons and old river red gums allowing the cattle to be bred in a natural, clean and sustainable environment.

The Blackmore Wagyu brand is differentiated from other producers

Follows a natural slow production process that takes 4 years to complete
Guarantee authenticity through DNA parent verification
Collects and maintains extensive data records on all stages of production
Recognises ethical obligation to the customers, animals and the environment

100% Fullblood Wagyu genetics

Represents only the highest grade of 9 and 9+ (AUS-MEAT Australian Standard)

Environmentally sustainable supply chain

Country of origin: Australia