From Akune City in Japan, Akune Gold represents six decades of authentic Wagyu tradition. Collaborating with exclusive farms in regions like Miyazaki and Kumamoto, each cut represents Japan’s strict grading standards, marrying traditional expertise with unforgettable flavour.

Samurai Wagyu captures the essence of Japan’s diverse culinary heritage, from Okinawa to Miyazaki. Each cut, influenced by the abundant grains of Gunma and the distinctive feed mixtures of Saitama, pays tribute to Japan’s age-old samurai traditions.

From the Hyogo prefecture, Kobe Wine Beef is a luxurious A5 Wagyu. This beef’s singular diet, enriched with fermented wine residues, results in exceptional tenderness and a unique flavour profile. Each cut comes with a Certificate of Authenticity, a testament to its excellence.

From Japan’s Gifu Prefecture, Hida Wagyu is produced from black-haired cattle, reared for over 14 months. Adhering to the exacting criteria set by the Hida Beef Brand Promotion Conference, this beef is a testament to Japanese culinary mastery, presenting unparalleled taste in delicacies from sirloin steaks to Sukiyaki hot pot.

Finally, from the pastures of New South Wales and Queensland, Australia’s Ultimus X is a fusion of Tajima and Black Angus genetics. Each cut undergoes meticulous assessment by Ausmeat experts.

The result is a harmonious blend of Japanese ancestry with Australian expertise, culminating in an unparalleled Wagyu experience.