Ground Meat, Elevated: A Luxurious Blend of Grass-Fed Wagyu & Spanish Ibérico Pork

This isn’t just ground meat—it’s a blend of two of the world’s most prized proteins, delivering depth, richness, and a delicate, buttery finish in every bite. Crafted from 50% Australian grass-fed Wagyu and 50% free-range Ibérico pork, this premium blend is chef-ready and flavor-packed.

🔥 Why It Belongs in Your Kitchen
    •    50/50 Premium Blend
    ◦    Tajima bloodline Wagyu, pasture-raised across Australia’s most fertile grazing regions
    ◦    Free-range Spanish Ibérico pork, known for its nutty, umami-rich marbling
    •    Flavor Profile
    ◦    Rich and juicy with a silky texture
    ◦    Slightly sweet, earthy undertones from the pork
    ◦    Clean, mineral-driven finish from the grass-fed Wagyu
    •    Incredibly Versatile
    ◦    Elevates burgers, meatballs, dumplings, tacos, sauces, meatloaf, and more
    •    Naturally Clean & Nutrient-Dense
    ◦    No antibiotics
    ◦    No added hormones
    ◦    Non-GMO
    ◦    High in Omega-9s and oleic acid for better fats and cleaner energy

🌱 What Makes Our Grass-Fed Wagyu So Special
    •    Tajima Wagyu genetics, carefully crossed with British and European dam lines
    •    Raised for 30 months—longer than typical beef programs—for natural growth and exceptional tenderness
    •    Grazed exclusively on lush, high-quality pastures in Tasmania, Gippsland, and South Australia’s Limestone Coast
    •    Ideal conditions: year-round rainfall, volcanic soil, and stress-free environments

The result:
 All the sumptuous texture and marbling of Wagyu, with the clean, bright flavor of grass-fed beef.

🍳 Cooking Tip
Let the blend do the work. For burgers, keep it simple with salt and pepper. For meatballs or dumplings, pair with herbs and aromatics that complement—not overpower—the richness of the meat.

This is ground meat for those who expect more from every bite.