What does full-blood Wagyu mean?

Full-blood Wagyu cattle are 100% Wagyu, with no crossbreeding. Like thoroughbred horses, their ancestry, bloodlines and pedigree are recorded, and Mayura says those bloodlines are a major reason for the quality of its beef.

How is Mayura Wagyu raised?

Everything happens on the one property. Mayura breeds its own cattle; its foundation sire, Mayura Itoshigenami Jnr, fathers about 40% of the calves each year. The cattle roam rotational paddocks set on limestone hills, so they naturally get the calcium they need while the pasture rests, then are finished in a sawdust-floored barn built for comfort, known on the farm as the "Mayura Moo Cow Motel," on a traditional slow-growth diet that improves the texture of the meat. The grain and fodder are grown on the farm, and Mayura beef is free of hormone growth promotants and antibiotics.

Is it true Mayura cattle eat chocolate?

Yes, and it's why Mayura is known in Australia as "the chocolate Wagyu." Mayura adds a proprietary blend of chocolate, repurposed from a nearby South Australian factory, to the cattle's finishing ration. Customers noticed the unique flavor it gives the beef, a subtly sweet, nutty undertone; when Mayura once swapped it out, diners at its on-farm steakhouse noticed the difference.

What awards has Mayura Station won?

Mayura Station's Signature Series, the label Herd & Grace carries, has been named Grand Champion of the Australian Wagyu Association's Wagyu Branded Beef Competition three times: 2019, 2022 and 2024. Mayura was the first Australian Wagyu producer to win it three times, and in 2026 it was named Reserve Champion. The 2022 winner set an all-time record for marbling as measured by digital camera. Mayura has also won gold at the national delicious. Produce Awards several times.

What marble scores does Herd & Grace's Mayura come in?

Herd & Grace's Mayura Station Signature Series steaks grade MB 9+, the top of the Australian marble-score scale, and the whole brisket grades MB 8–9. About marbling.

Can I eat Mayura Wagyu at the farm?

Yes. The Mayura Wagyu Steakhouse sits on the farm near Millicent, South Australia, and serves a five-course Wagyu menu with an on-farm Chef's Table. It was named National Best Steak Restaurant at the 2018 Restaurant & Caterers Awards for Excellence.

Which Mayura cuts does Herd & Grace sell?

Full-blood Wagyu ribeye, New York strip, filet mignon, filet mignon brochettes, sirloin cap (picanha), asada flap and whole brisket. Herd & Grace freezes Mayura cuts at their peak and ships them frozen across the US. Shop Mayura Station.

Mayura Station

Q: What is Mayura Station?

Mayura Station is one of Australia's oldest pastoral properties, established in 1845 on the Limestone Coast of South Australia, an area of rolling hills, fertile soils, a moderate climate, clean water and reliable rainfall. It has bred full-blood Wagyu since 1997, when it imported some of Australia's first live 100% full-blood Wagyu cattle.

Mayura Station

Mayura Station is a boutique Wagyu producer on South Australia's Limestone Coast, established in 1845, raising 100% full-blood Wagyu from birth to finish on one property.

Herd & Grace carries Mayura's top label, the Signature Series: a three-time Grand Champion of the Australian Wagyu Association's Wagyu Branded Beef Competition (2019, 2022 and 2024), and graded MB 9+.

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The Property

Mayura Station sits on the Limestone Coast of South Australia: rolling hills, fertile soils, a moderate climate, clean water and reliable rainfall. Established in 1845, it is one of Australia's oldest pastoral properties.

In 1997 Mayura imported some of Australia's first live full-blood Wagyu. Like thoroughbreds, their bloodlines and pedigree are recorded, and Mayura credits them for the quality of its beef.

The Process

The cattle roam rotational paddocks on limestone hills, which give them calcium naturally while they grow, then are finished in a comfortable sawdust-floored barn known on the farm as the "Mayura Moo Cow Motel" on a traditional slow-growth diet.

That finishing ration famously includes chocolate, repurposed from a nearby South Australian factory, which gives the beef a subtly sweet, nutty undertone. Mayura beef is free of hormone growth promotants and antibiotics.

Grand Champion Award Winner

The Grand Champion is the highest-scoring entry across every class of the Australian Wagyu Association's Wagyu Branded Beef Competition, the only Wagyu-specific competition that puts the best Wagyu brands head to head.

Mayura's Signature Series won it in 2019, 2022 and 2024, making Mayura the first Australian Wagyu producer to win three times, and was named Reserve Champion in 2026.

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Mayura Station at a glance

Mayura Station Wagyu facts
Origin	Mayura Station, Limestone Coast, South Australia; established 1845
Breed	100% full-blood Wagyu (Japanese Black)
Herd	Founded with full-blood Wagyu imported live into Australia in 1997
Foundation sire	Mayura Itoshigenami Jnr, father of about 40% of the calves each year, with carcasses consistently grading AUS-MEAT 9+
Raised	Bred, raised and finished on the property, on grain and fodder grown on the farm
Finishing ration	Traditional slow-growth diet that includes chocolate repurposed from a nearby South Australian factory
Never used	Hormone growth promotants, antibiotics
Label at Herd & Grace	Signature Series, Mayura's top label
Marble scores at Herd & Grace	MB 9+ (brisket MB 8–9)
Awards	Grand Champion, Australian Wagyu Association Wagyu Branded Beef Competition: 2019, 2022, 2024. Reserve Champion: 2026

Everything happens on the one property. Mayura breeds its own cattle; its foundation sire, Mayura Itoshigenami Jnr, fathers about 40% of the calves each year. The cattle roam rotational paddocks set on limestone hills, so they naturally get the calcium they need while the pasture rests, then are finished in a sawdust-floored barn built for comfort, known on the farm as the "Mayura Moo Cow Motel," on a traditional slow-growth diet that improves the texture of the meat. The grain and fodder are grown on the farm, and Mayura beef is free of hormone growth promotants and antibiotics.

Yes, and it's why Mayura is known in Australia as "the chocolate Wagyu." Mayura adds a proprietary blend of chocolate, repurposed from a nearby South Australian factory, to the cattle's finishing ration. Customers noticed the unique flavor it gives the beef, a subtly sweet, nutty undertone; when Mayura once swapped it out, diners at its on-farm steakhouse noticed the difference.

Mayura Station's Signature Series, the label Herd & Grace carries, has been named Grand Champion of the Australian Wagyu Association's Wagyu Branded Beef Competition three times: 2019, 2022 and 2024. Mayura was the first Australian Wagyu producer to win it three times, and in 2026 it was named Reserve Champion. The 2022 winner set an all-time record for marbling as measured by digital camera. Mayura has also won gold at the national delicious. Produce Awards several times.

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Mayura Station at a glance

Mayura Station Wagyu: your questions answered

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