The meat from the Australian Blackmore Wagyu cattle is characterised by its extraordinarily finely branching intramuscular fat and its intense flavour.
Founder David Blackmore and his team are rearing more than 3,000 thoroughbred Wagyu cattle in Australia on a space of more than 6,500 hectares. The unconventional breeder is fully involved in every step of the process, from the rearing to the fattening and marketing of his own Wagyu cattle. Each animal takes four years to rear.
Blackmore keeps his cattle in an open-air system. Around 25 animals live on 3 hectares of planted pastures with constant access to the feeding stations. Their feed consists of 100 per cent natural raw materials, organic by-products from human food production. David Blackmore keeps the exact ingredients secret. He is extremely responsible and consistent when it comes to the diet and environment of his animals and applies the same standards to the bloodlines of the cattle: their genes are 100% Wagyu. These many changes in rearing and feeding methods constitute a new and innovative standard for animal welfare and sustainability, known as eco-feeding®.
The Blackmore Wagyu calves are raised entirely naturally on their mothers’ milk and pasture grass for six months. At the age of 6–10 months, the animals are kept on irrigated pastures, where they are familiarised with a grain-free diet.
Over the course of the past 8 years, Blackmore Wagyu has fenced in both the Goulburn River and the entire system of natural ponds that stretches across the company premises. In addition, more than 5,000 trees have been planted in these areas. They serve the purpose of a natural filtration system for the waterways.
Only natural fertilisers are used on “Alexandra”, as the plot of land has been dubbed. The pastures were deliberately populated with nutritious plants that are resistant to drought and cover the daily vitamin, mineral and nutrient requirements of the animals.
Visually, the colour of Blackmore Wagyu beef – both the lean meat and fat content – has evolved as a result of the animals’ access to natural pastures, which gives their meat more complex flavours and textures. Blackmore Wagyu beef comes from animals older than 30 months, whose meat has greater depth of flavour and reflects the traditional aroma of Japanese beef.
Blackmore guarantees complete traceability throughout the entire lifetime of every animal. To this end, the farm maintains a database containing all details of each individual animal: date of birth, weight at birth, average daily weight gain from birth to slaughter, any medical treatments undergone, daily dietary intake, verified DNA of the dam, certification of Wagyu status and a complete pedigree detailing ten generations of the lineage of the cow.