About Us Ann and I are fourth generation farmers based in the Bingara area of north western NSW, in Better Beef country.  We live here with our two little girls Alex and Taylor and my parents John and Lynne.  Our properties are located in the lush and fertile Gwydir Valley.  We manage over 2500 ha of land ranging from Gwydir River frontage to low hill tops. Normally, cattle producers are forced by the markets to concentrate on performance.  That means the quicker the animal can reach market weights and the less food they consume the more money a farmer can make.  The animals are trucked off to market and generally that is the end of the farmers input.  Animals are generally treated the same and can be easily lost in the processing and distribution process.  The cattle breed, the way they are raised and fed have an enormous impact on meat quality.  This is why when you are buying beef, some weeks you can buy some good meat then the next you get a piece of tough old rubber. Wagyu beef is a great product and if you try it we are sure you will agree.  That is why we don’t want it lost amongst inferior product.  We believe selling direct to you is a win win situation.  We have control over our product all the way and by cutting out the various middle men, we can supply this premium product to you at a much more realistic price. We have been passionate about Wagyu beef for many years and three years ago we were able to start.  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 that our entire production now consists of animals that contain a minimum of 50% Wagyu content.  Wagyu cattle are known for their marbling characteristic (unsaturated – healthy fats deposited through the meat), which gives the meat its tenderness and flavour.  This Wagyu breeding program will generally produce marbling scores from 2 to 7 depending on breeding, age and the feeding of the animal.  This is the most common type of Wagyu beef you see in restaurants generally with marbling 4 and up.  We also have a small stud herd of full blood bulls and heifers.  We have sourced what we believe to be some of the best modern bloodlines available here in Australia.  Our young bulls are out with the cows for the first time.  Down the track we also hope to produce a full blood line of Wagyu meat which will score even higher and if possible taste even better. Before this shift in focus to meat quality we had already made changes to the management of our properties.  We have moved away from the use of traditional fertilizers due to the damage they do to our soil, their high carbon footprint on overall production, and their high cost.  We have now been using a combination of organic products and worm by products which have seen an improvement in pastures, crops and soil over the last five years.  This of course means healthier, tastier Wagyu beef for every one to enjoy.  We are increasing our annual ground cover which helps maintain a good moisture profile in the soil and cuts down on the use of machinery and fuel.  This not only helps to improve our soils and pastures but also decreases our carbon footprint. By sourcing the best genetics we can, using low stress handling techniques, proving quality open pastures with ample natural shade and shelter we believe we can produce a high quality product you will simply love.  We do not use feed antibiotics to improve performance and we do not use horomone growth promotants.  We guarantee all our Kobe style beef is free from antibiotic residues.  Pushing animals along to reach market weights at a young age in an industry norm but the younger the beast the less flavour they can have.  Age is usually associated with an increase in the toughness of the meat but Wagyu beef is different in that as the animal ages the marbling that is laid down actually helps break down the tough connective tissue.  This gives you a great tasting steak which is so tender it melts in your mouth. We believe by producing naturally fed Wagyu Beef we deliver to the customer a product that is not only more enjoyable to consume than traditional beef products but healthier for the consumer and having less impact on the environment during the production process.  We also believe that more and more consumers want to know where their beef comes from, how it is produced and the impact it may have on the environment.