Blackmore wagyu is perhaps the finest wagyu or kobe produced in Australia. In fact it is so popular that it is Japans Number one imported beef and is recognized by Tokyos Michelin starred Chefs.
Each case contains 6 perfectly trimmed baseball cut filet Mignons. This is heaven foe beef lovers.
A little about their raising techniques.....Our careful breeding program combines Japan’s three most famous Wagyu bloodlines; Itozakura and Kikumidoi to increase size, fertility and robustness. We use Japan’s most famous Wagyu cow, Kikutsuru, and her equally famous Wagyu sons, Tanifukudoi and Dai 2 Yasutanidoi to increase carcass quality, which covers all quality traits and not restricted to marbling alone. The third bloodline is our exclusive Okudoi 100% Tajima cow family. This family is a descendant from the only 100% Tajima cow ever to be exported from Japan, Kinu 1. These bloodlines allows us to produce Wagyu that can be farmed and raised to their genetic ability.
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