Wagyu beef has taken the world by storm as of late. A lot of restaurants around the world source their beef from Mayura Station, which is one of the leading producers of Wagyu in Australia.
Not only is this because people have fallen in love with the tasty meat they produce, but they also appreciate the sustainable methods they use. Below, we are going to discuss Wagyu in further detail, as well as taking a look at one of the main producers to give you a unique insight.
Why Wagyu?
There are many reasons why people have chosen to serve Wagyu beef at their restaurants and why it has become so popular. Taste is one of the most important motives for doing so, as Wagyu is one of the most flavoursome, succulent and tender meats in the world. It offers a melt in your mouth texture and superior flavour that cannot be found in any other type of beef.
There are several health benefits associated with Wagyu beef as well. Wagyu marbling is made up of mono-unsaturated fat, i.e. the good stuff. The ratio of mono-unsaturated to saturated fat is higher than in any other kind of beef. Therefore, not only does this meat taste delicious, but it is also good for you, and that gives it the winning combination. If you look on most menus today that have the best types and cuts of meat, you will typically see that Wagyu beef is on the menu.
Mayura Station
A lot of restaurants source their Wagyu beef from Mayura Station, which is situated on the Limestone Coast in South Australia. It is 100 per cent Australian owned by the De Bruin family and was initially established in 1845. Their approach to farming is cyclical and integrated, with a great amount of focus placed on renewable and self-generating production. We admire this approach to farming.
The Wagyu beef that is produced here is born on Mayura Station. It is free of chemicals and HGP, instead, age-old ranges are used for nurturing. The cattle are lovingly raised and you can be certain that no antibiotics or hormones have been used. Not only does this ensure organic meat, but a product that boasts exquisite field mushroom aromas and unmistakable deep earthy flavours. Of course, you can expect the very best in agricultural machinery as well, and this is something https://pomi.dk/en/ specialises in, so you can find more information there. To produce the fine marbling, Mayura focuses on shigekanami bloodlines to reach a marbling grading target between three and six, which represents high quality.
So there you have it; an insight into Wagyu beef and the production of it. Of course, there are some other great producers across the world. However, we hope that this has given you an insight into the methods used and the great amount of care that is given when it comes to this type of beef production.
