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.
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.
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.
We must be sustainable economically. Responsible economic management of the business is vital to maintaining sustainability.
OUR PRODUCT
Our Wagyu Beef is highly marbled, full flavoured, as rich as the region itself.
The Product
Margaret River Wagyu Beef has an unmistakably rich and buttery flavour, a result of its highly marbled meat, stress-free lifestyle, and high quality grain diet harvested locally from the Margaret River region. It’s little wonder why Wagyu beef is widely considered “the best beef in the world”.
Of particular note, our Wagyu has relatively low levels of saturated fats and cholesterol compared to other beef breeds, and is guaranteed free of Hormone Growth Promotants, for a naturally healthy choice.
Our Wagyu is available across the full range of Marbling Scores, in a variety of cuts including primals, rib, loin and rump cuts, as well as trims and offal.
Production Practices
The Breeding Operation
Margaret River Premium Meats adopt an extensive free range farm management practice with natural mating as well as an artificial insemination (AI) program with the aim to produce Pure Bred Wagyu cattle. Cows graze on natural pastures in a completely free range, stress free environment which in turn leads to optimum performance.
Backgrounding
Backgrounding is the term used for preparing calves for entry to the feedlot. Calves are weaned from their mothers at 10 months of age and raised on natural pasture until approximately 18 months old. At this point supplementary feed in the form of crushed grains (wheat, barley, oats, canola, lupins and straw) is introduced along with the natural pasture.
The Feeding Program
Margaret River Wagyu cattle are fed a specially formulated grain ration for 300 days. Our cattle are fed using a specially designed semi intensive feedlot system. This system provides more space per animal than traditional intensive feedlots and takes into account the animals psychology.
Animals which are happy and comfortable in their environment perform better. Therefore, good quality natural feed, ample space and a clean pristine environment lead to happy animals and a high quality natural product. Our feeding program is tailored to meet the requirements of our customers both in terms of timing of deliveries and the quality of the product.
Processing and Carcase Assessment
The company contracts Australian Quarantine and Inspection Service (AQIS) approved export registered processors to process the livestock to its packing specification. All processing is carried out under the supervision of AQIS veterinary inspectors. It is also monitored by quality assurance staff from MRPME to ensure the product is processed and packed to the specification required. All products are Halal slaughtered.
Grading
Every Wagyu beef carcass undergoes a chiller assessment process to determine the level of marbling, known as marble score, the meat colour, fat colour and eye muscle area. This assessment is carried out by an Ausmeat certified grader. Ausmeat is the body responsible for setting and maintaining the standards of the chiller assessment program for the Australian meat industry.
JOBS
Join our team
Stone Axe Pastoral - one of Australia’s leading Wagyu producers - has a range of career opportunities across our operations in Victoria, New South Wales, Western Australia and Queensland.
CONTACT
Get in touch for more information on our products, enquiries and orders.
For sales and general enquiries, please contact:
enquiries@stoneaxepastoral.com.au
Margaret River Premium Meat Exports Pty Ltd
15 Colin Street, West Perth
WA 6005, Australia
