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Margaret River Wagyu Beef

Margaret River Wagyu Beef has an unmistakably rich and buttery flavour, a result of both the environment in which it is produced and the quality of the marbled meat.

A favourite among chefs and butchers, Margaret River Wagyu Beef comes from the idyllic South West, where rich and fertile land, reliable rainfall and a moderate climate provide the perfect conditions to nourish prized cattle.

The herd is derived from the Tajima bloodline of Japanese black wagyu, built up over many years of cross breeding with the goal of a 100 percent pure bred wagyu herd. 

Proudly produced by Stone Axe Pastoral Company, which employs a network of experts across 11 farms to raise the animals sustainably, Margaret River Wagyu Beef follows a rigorous grading process to ensure the highest and most consistent quality that melts in your mouth. 

It’s not hard to see why discerning diners around the world have fallen in love with Margaret River Wagyu’s unique flavour, marbling and fine texture.