FAQ

Tracability & Reliability

A large proportion of the consistency in product is derived from the genetic base we start with, which is why all Hunter Heartland Wagyu beef is guaranteed to have direct animal linkages back to the originating prefectures in Japan.

Whilst linking back to Japan through DNA technology, we simultaneously assign each animal born a Radio FrequencyIdentification Device and have full unbroken lifetime traceability from birth through to processing.

Each box of beef is meticulously traced and we are very pleased to guarantee the products integrity and customersatisfaction.

Cooking

Who produces your beef?

We are a family operation lead by fourth generation producers Steve & Liz Binnie. The family has been producing quality beef from our base in the Hunter Valley since 1898 and are very excited to be sharing their passion with the world.

Wagyu usually sells for over $100/kg. How can you provide it at such good value?

Most high marbled Wagyu is produced in extremely long, intensive and extensive feeding regimes.

Ours Wagyu cattle are raised largely on pastures, which means we can deliver you your beef at more attainable prices.

Why does it taste so good?

Wagyu's have increased marbling, that melts at a lower temperature and tastes good.

Our Wagyu's graze on natural pastures and herbages, with a diverse diet which adds flavour to the beef.

The genetics we use, are a unique combination of Red Akaushi and Black Tajima, known for the best eating quality in Japan.

If it tastes so good, how can it be better for me and my family?

Wagyu has a higher concentration of Oelic Acid, a Mono-unsaturated, Essential Fatty Acid that has anti-inflammatory characteristics linked to reducing Alzheimers disease, heart disease, cancer and blood pressure.

Wagyu is a premium product, and deserves to be prepared with the upmost care.

Please view some of our recipes if you need cooking advice.

Local beef, local producers, direct from the farm to your front door.