Chefs from around the world consider Mayura Station’s full-blood wagyu to be a truly exceptional product thanks to its high-quality taste and texture. According to Scott de Bruin, director of the Station, this unique flavour profile comes down to Mayura’s blend of feed, which is all grown on site. “We pride ourselves on producing a singe source product,” he says. “Not only do we rear the cattle, but we also grow the grain and fodder.”

Set on South Australia’s pristine Limestone Coast, Mayura Station is blessed with fertile soil and moderate climate. This makes for ideal farming conditions, which is reflected in the award-winning wagyu beef that is sustainably produced. No wonder their produce is consistently showcased on the plates of revered restaurants worldwide.

See Mark McNamara’s recipe for seared wagyu, charred cos lettuce and chips.