​Hunter Heartland Wagyu is based on Mirannie Station, a 7,000 acre cattle property in the heart of the Hunter Valley of NSW, Australia.
The Hunter Valley is famous for its wine growing, producing some of the worlds best wines. Mirannie Station is situated between the wine growing region and the Barrington Tops. It is renowned for rolling hills, lush coastal pastures and crystal clear, spring fed creeks.

The cattle are born and raised in this pristine environment, grazing on natural rye grass and clover pastures anddrinking pure, clean water. From here, they are transported to the Darling Downs, to be finished on barley and silage.

It is this unique combination of natural assets, care and management that ensures each mouthful of Hunter HeartlandWagyu delivers the juicy, buttery flavoured dining experience synonymous with the worlds best beef.

About the Heartland Brand

Tasty & Nutritious

Before going into a feeding program, Heartland cattle graze free range on natural pastures with a grain supplement. They drink from crystal clear spring fed creeks.

About The Farm

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Currently servicing

Korea, USA, China, Japan, UAE & Australia

Please contact us for orders to the above or any other market.

sbinnie@binniebeef.com.au

+61 (0) 411 242 109

Meet the Family

Hunter Heartland Wagyu consistently delivers mouth watering, buttery and highly nutritious wagyu beef. What you may not know though, is that we also take human health very seriously.

Heartland wagyu is tested for the Stearoyl CA desaturase (SCD)gene. There are several different DNA sequences of the SCDgene in wagyu cattle* these are categorised into 2 groups based on the amino acids Alanine (AA) & Valine (VA). Cattle that have the SCD type A gene have enzymes that are able to change stearic acid (saturated fat) into oleic acid (a monounsaturated fatty acid)* Oleic acid makes the fat soft with a low melting point.

By using the SCD gene we can select the cattle which deposit soft, and oleic acid-rich fat, that is delicious and healthy!

Recent research demonstrates that high oleic acid ground beef reduces the risk factors for cardiovascular disease, lower LDL cholesterol (bad cholesterol) and increase HDL cholesterol ( the good cholesterol)**

Delicious, nutritious and healthy.

Part of the Binnie’s success and longevity in Australian Agriculture is testament to their hunger for growth and diversification. The first Binnie family supply chain of fresh produce operated from 1898 to 1916, where efforts were focused on producing cheese. In those early years, when refrigeration was non-existent, the eight dairies worked full time on the property to keep up with demand. In addition to the dairies, the Binnie’s produced draught horses for bakeries and breweries in Sydney, and shorthorn cattle for the local butcher shops. 

The move into Wagyu cattle came after 98 years of registered Hereford breeding. The Hereford cows (which are excellent mothers) were used as recipients for elite Fullblood Wagyu embryos - and the world class “Delta Wagyu” stud was born. Today the Wagyu herd consists of thousands of Wagyu Genetics, Wagyu Animals, Wagyu infused animals, and three global Wagyu Beef brands. Our Wagyu beef is enjoyed in the worlds best restaurants from Shanghai, to Singapore, Sydney, London, Paris and New York, and our Wagyu genetics can be found from inner Mongolia to Ireland, South Africa 
and Brazil.

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