About Us

Ann and Jason are fourth generation farmers based in the Bingara area of north-western NSW, in Better Beef country. We live here with our three girls - Alex, Taylor and Lottie - and Jason's parents John and Lynne. Our properties are located in the lush and fertile Gwydir Valley. We manage over 2,500ha of land ranging from Gwydir River frontage to low hilltops.

Normally, cattle producers are forced by the market to concentrate only on performance. That means the quicker the animal can reach market weights and the less food they consume, the better. Animals are trucked off farm and that is generally the end of the farmer's input. Good and bad animals are lumped together and, unless graded, it is a lottery what you are buying. One day the meat might be alright, the next day awful.

The breed of cattle, the way they are handled and cared for, what they eat and how they are processed all have an enormous impact on the meat quality. Pushing cattle along to reach market weights at a young age is an industry norm, but the younger the cattle are, the less flavour they can have.

Toughness in meat is a result of connective tissue developing over time within the muscles. Other breeds are generally processed at 12 months, as young cattle are more tender. But young cattle generally mean tender beef with little to no flavour.

Wagyu cattle are different and this is why they are so special. Wagyu cattle are not generally processed until after 26 months, so the meat has developed a good flavour. Other breeds are tough by this stage due to the build-up of connective tissue. The marbling in Wagyu cattle actually breaks down this connective tissue, resulting in not only tasty beef, but also extremely tender beef.

We have been passionate about our Wagyu beef for many years and about ten years ago we were able to buy our first bulls. We introduced Wagyu sires to our breeding herd of quality Angus cows to produce what is known as an F1 calf (first cross). This means our entire production now consists of animals that contain a minimum of 50% Wagyu content.

Wagyu cattle are known for their marbling characteristics (unsaturated, healthy fat deposits throughout the meat), which gives the meat its tenderness and flavour. This is the common type of Wagyu beef you see in restaurants, generally with marbling 4+. Our Jac Wagyu Black and Jac Wagyu Gold are derived from these F1 cattle. We also have a fullblood herd which produce the Jac Wagyu Pure lines.

Before this shift to Wagyu beef we were already changing our farm management. We have moved away from the heavy use of traditional fertilisers due to the long-term damage they do to the soil, their high carbon footprint and high cost. We have been using worm by-products and have seen firsthand an improvement in pastures, crops and soil structure. We are increasing our annual groundcover which helps maintain good moisture profiles in the soil and cuts down on the use of machinery and fuel. This not only helps to improve the soil and pasture in the long term, but decreases our carbon footprint. This, combined with low stress management practices and a high emphasis on cattle health, translates to healthier and tastier Jac Wagyu beef for everyone to enjoy.

(+ 61) 428 672 941


About Wagyu Beef
Jac Wagyu Genetics
Cooking with Wagyu
About Jac Wagyu
Farm Gallery


(+61) 2 67294158

Jason & Ann Lewis  (J & A Lewis Investments Pty Ltd)
Clevecourt, Gineroi Rd
Bingara NSW 2404  Australia

ABN 86955742707

(+61) 2 67294159

© Copyright 2012 Jac Wagyu

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