OUR STORY
Award-winning Margaret River Wagyu Beef is as rich as the region itself.
The Region
One of the secrets to great Wagyu lies in the environment from which it comes. In the southwestern corner of Western Australia, we are blessed with rich and fertile land, reliable rainfall and a moderate climate. Here our cattle are raised sustainably across eleven farms — stress-free, clean and green.
This region is renowned for its food and wine, and our cattle are both the product and benefactors of such natural bounty. Our cattle are nourished by the distinctive produce of our wheatbelt, which imparts a unique taste as deep as its valleys and high as its plains — a taste as rich as the region itself.
Our cattle are both the product and benefactors of such natural bounty.
The Herd
Our herd is derived from the Tajima bloodline of Japanese Black Wagyu (黒毛和種, Kuroge Washu), having been built up over many years of crossbreeding with the goal of becoming a 100% Pure Bred Wagyu herd. Selected elite wagyu genetics including Stone Axe Full Blood Wagyu are being introduced. To ensure the welfare of our cattle, our guiding philosophy is to shelter, feed, and care for each cow as though every day were Christmas.
Our herd is derived from the Tajima bloodline of Japanese Black Wagyu.
Company History
Margaret River Premium Meat Exports is a vertically integrated Wagyu beef business. We produce premium branded “Margaret River Wagyu Beef” and export it to many countries. Commencing business at Cowaramup in 2003, the company now owns the largest herd of Cross Bred Wagyu in Western Australia, with the aim of becoming a 100% Pure Bred Wagyu herd. We employ a network of farmers throughout the South West who manage the breeding, backgrounding and feeding of the Wagyu cattle.
Sustainability Practices
Adopting sustainable farming practices is core to our enterprise. Based on values of care, respect and responsibility Margaret River Premium Meat Exports adopts three key principles.
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We must be sustainable environmentally. Utilising land to create our business and our Margaret River Wagyu Beef is a privilege not a right. We must therefore care for it and improve it over time.
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We must be sustainable socially. We must contribute to the global community by creating and providing sustainable employment opportunities and improving the livelihoods of those involved.
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We must be sustainable economically. Responsible economic management of the business is vital to maintaining sustainability.
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