Mayura Station
Mayura Station
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You will never taste beef as good as this! At Grass & Bone, we provide award-winning Wagyu beef from Mayura Station, one of Australia's oldest and most prestigious pastoral operations. Mayura Wagyu is a top-grade product made from only the finest Japanese black-haired Wagyu, farmed in the heart of some of Australia's best farming regions. Mayura's grain-feeding method is used to rear the cattle for a minimum of 500 days without the use of HGP or antibiotics. This produces fine-textured beef with a lovely buttery flavour and exceptional juiciness and tenderness.
Mayura beef is moist and juicy and has a distinct taste because of its pure bloodline, strong regional characteristics, and good water supply to the property. With a lot of marbles spread out in the meat, it feels like an explosion in your mouth. Order from Grass & Bone the best Australian full-blood Wagyu for ultimate quality and delivering the WOW factor!
Why is Mayura Wagyubetter than other brands?
The company was first established in 1845, with the introduction of some of Australia's first live Wagyu 100% Full-blood cattle in 1997. Mayura Station is home to one of the most outstanding Full-blood Wagyu breeding enterprises in the world. Decades of performance breeding have found excellent breeding lines, cementing Mayura Station in South Australia as the epicentre of exceptional Wagyu genetics outside of Japan. When you choose Mayura beef, you are getting premium meat from a vertically integrated full-blood Wagyu enterprise.
Which full-blood Mayura beeflabel do you offer?
Grass & Bone provides the finest Mayura Station Signature Series Wagyu beef. It has been developed for more complexity and integration of extremely high marbling, rich with buttery and nutty flavours, a silky-smooth texture, and unrivalled juiciness. This is full-blood Wagyu beef with a wow factor to match, and it is perfect for your next special occasion.
Which cuts of Mayura Stationmeat do you offer?
We currently offer to the public, exclusive access to two cuts of Mayura Station meat, including sirloin and scotch fillet. Scotch fillet is widely regarded as the most flavoursome cut of steak. This is due to the marbling of fat that runs through the steak, which improves both the flavour and the texture of the steak as it cooks. Sirloin is also very tasty and often has a nice marbling. But it's a pretty lean cut, which makes it a little bit healthier than scotch fillet.
Is Mayura Station HGP freeand antibiotic-free?
Yes! Because the Mayura Wagyu cattle are given a traditional diet that promotes slow growth and improves the texture of the meat, you may have peace of mind knowing that the beef does not contain HGP or antibiotics.