Introducing our new Australian Meat Range.
ICON
This is Icon
Our premium quality ICON Wagyu is free from artificial growth hormones, raised in open fields by Australian producers, and grain finished for a minimum of 12 months. Healthy, slow-growth maturity is our goal, and the key to producing ICON’s superior marbling.
The result is Mb4 – Mb9+ premium wagyu that we’re proud to serve diners around the World.We’ll work closely with you to meet your individual requirements. It’s just one more way ICON leaves a lasting impression.
Deep Respect
We genuinely care about the welfare of our cattle, aend firmly place their whole of life experience at the forefront of what we do.
Our production and processing facilities have been designed and developed to the highest environmental and animal welfare standards.
Our cattle are antibiotic free and we have a zero-use policy for added hormone growth promotants.
Every story has a beginning. And ours begins with a simple philosophy. Create F1 Wagyu that’s reflective of the renowned Japanese bloodline, and steeped in the essence of Australia.
Founded on a full blood Wagyu herd in Tasmania, and crafted from the tapestry of our pristine ancient lands, ICON Wagyu
explores and expresses the very best of our Australian environment.
Our Wagyu F1 cattle are created by crossing full blood Wagyu sires with high-performing dams.
Our rigid criteria means only Wagyu with a preference to dominant Tajima genetics are selected.
The Tajima bloodline is renowned for producing the highest percentage of, and best quality marbling.
The genetics of our female cattle are equally important, with only the highest quality procured from the most experienced producers in Australia.
Scot
Our Vision
In the spirit of our Black Angus founders, our vision is for each slice of SCOT to exceed your expectations, electrify your senses, and make each eating experience more memorable than the last.
A tall order perhaps, but one we’re committed to.
Our graziers are experts in understanding the nuances of everything that makes Australian Black Angus unique.
Beginning with 12 months grazing on open pastures in Eastern Australia, cattle are then introduced to a purposely tailored ration which brings out the traditional Angus taste and marbling.
Fed in a stress-free environment for a minimum of 150 days, Paradigm Foods are committed to delivering the very best marbling, tenderness, juiciness and flavour in every single piece of SCOT Black Angus.
Authentically Angus. The Taste of Tradition.
Eating quality is at the centre of everything we do.
Our expert practices and commitment to quality ensures you always experience remarkable beef.
SCOT of the South Black Angus has been inspired by this exceptional breed’s Scottish heritage. In 1808 an Angus County farmer had a vision.
A vision to create superior beef, selectively bred for high marbling content, exceptional tenderness, texture and flavour.
16 years later, a herd was established from that bloodline and became known as Aberdeen-Angus.
In 1820, those very cattle were introduced to Australia’s cool climate in Tasmania.
From there, the genetics extended to other parts of the country, developing the premium Black Angus cattle Australia is synonymous with.
SCOT pays homage to these origins. The dreams of pioneers’ past.
Of those who chose to challenge. To risk.
To create. In honour of this lineage from Scotland, SCOT carries tradition, whilst evolving the quality and genetics to the breed’s current home in the Southern lush lands of Eastern Australia.
AURA
Crafting Wagyu Perfection
Aura has perfected the art of Wagyu beef production, curating ancient Japanese genetics with superior Wagyu-rearing expertise into something unique and pure as the Southern Isles it originates.
New Zealand is abundant with rich soils, across acres of rolling pastures and lush grazing plains.
Revered for its mountains, these snow caps melt into pristine alpine waters, feeding cascading rivers across the landscape.
These waters nurture the growth of pastoral farms and Aura Wagyu cattle under New Zealand’s clear blue skies.
In this scenic backdrop, Aura takes inspiration from a unique Japanese genetic fusion of Wagyu specifically designed to deliver a subtle wagyu flavour, alongside a notable creaminess. The result is Aura, New Zealand’s finest Wagyu.
Reared with Love
Raised roaming on grass, Aura Wagyu transition to a carefully selected natural ration program scientifically designed to optimise the genetic potential of each animal. Utmost care is taken in all aspects of animal nutrition, welfare and wellbeing. Aura redefines New Zealand Wagyu.
The Pure Promise
Aura embodies the pinnacle of craftsmanship required for Wagyu breeding, and the resulting cut is a chef’s dream.
The superiority of Aura is reflected in the marbling, tenderness, texture, and flavour composition.
True Wagyu connoisseurs will detect all of this and more in Aura’s delicate, creamy flavour.
Aura Wagyu originates from one of the world’s most renowned agriculture utopias – New Zealand. The southern nation of two Isles resting above Ant-arctica amongst the Pacific islands. It is the first place in the world to see the sun, the new day. Its isles are distinguished by diverse landscapes,
and unique natural beauty – anuntouched pure environment perfectly poised to deliver the finest agricultural produce. UNIQUELY NEW ZEALAND.
ROAM
The Cattle
Roam cattle originate from Full Blood Wagyu genetic pedigrees, f irst brought to Australia decades ago, which have been continually adapted and improved over many years.
Roam Australian Wagyu pastoralists & live-stock people dedicate their lives to rearing and raising quality Wagyu cattle, as they have done
for generations. Roam cattle graze, grow and mature slowly, enjoying a naturally longer lifespan a unique combination of grass feeding and maturity. Living their lives in a natural environment, Roam cattle are free from additional administered hormones and antibiotics.
The Beef
The extensive grass-grazing and maturity of Roam cattle creates a distinctive depth and richness of flavour – unique to grass-fed Wagyu. Underpinned by MSA grading, Roam Australian Wagyu’s rich marbling delivers the renowned tenderness Australian Wagyu beef is famous for. Whether grilled to perfection or dry-aged, Roam Australian Wagyu delivers a truly unique Wagyu beef experience.
Long grazing, free-roaming Australian Wagyu.
Roam Australian Wagyu was born from the passion of pioneering Wagyu producers, and the vision to create quality, free roaming Australian Wagyu.
Unlike traditional grain-fed Wagyu, Roam Australian Wagyu is extensively grass-fed and free to roam.
This unique combination results in naturally slower maturity which delivers a distinctive Wagyu beef experience time after time.Roam Australian Wagyu producers are dedicated to breed, raise & nurture Roam cattle in natural outdoor environments and take great pride in delivering quality Australian free roaming Wagyu from their stations, to your plate.
MUSE
Since the beginning, we’ve pushed the boundaries of what’s possible.
We’ve gone to, and continue to go to, extraordinary lengths to deliver a new luxury in Australian Wagyu.
We begin by hand selecting cattle with exemplary 100% Japanese genetics.
Uncompromising in our pursuit of excellence, we source proven and dominant bloodlines with powerful marbling traits, all traceable back to the original Japanese National Registry.
This lineage purity is our muse.
It’s what inspires us to unlock each animal’s genetic potential, and we leverage that lineage at every stage.
Our core breeding herd is located in Tasmania, surrounded by temperate cool climates and rich pastures.
Treated with the utmost care, our cattle are assisted with a specially designed 140-155 day low stress socialising and feeding program.
This not only supports their health and wellness, but it’s where the distinct MUSE quality and characteristics begin to build.
They are then fed a bespoke ration of carefully balanced and nourishing natural grains for 450 days.
The result is Full Blood Wagyu of the highest calibre with luxurious marbling, and unparalleled tenderness, texture and creaminess.
MUSE is featured on the finest menus, in the finest restaurants around theworld, and loved by
the chefs that share our passion for excellence.
The Art & Science of Wagyu
A NEW LUXURY IN AUSTRALIAN WAGYU.
Muse is the art & science of Wagyu.
A deliberate creation, backed by an obsession with excellence.
This drive for the extraordinary is embedded in MUSE and runs deep in our DNA.
MUSE is fuelled by passion.
Every detail, every innovation, and every moment is a direct expression of our obsession.
While it may appear the MUSE story has just begun, in truth it has been many years in the making.
This dedication and appreciation of full blood Wagyu, coupled with our desire to innovate, is ultimately what has propelled MUSE Wagyu into a realm of its own.
A NEW LUXURY IN AUSTRALIAN WAGYU.
Muse is the art & science of Wagyu.
A deliberate creation, backed by an obsession with excellence.
This drive for the extraordinary is embedded in MUSE and runs deep in our DNA.
MUSE is fuelled by passion.
Every detail, every innovation, and every moment is a direct expression of our obsession.
While it may appear the MUSE story has just begun, in truth it has been many years in the making.
This dedication and appreciation of full blood Wagyu, coupled with our desire to innovate, is ultimately what has propelled MUSE Wagyu into a realm of its own.
MARGRA
A Joy to Cook, A Pleasure to Eat
Margra Lamb has a delicate, micro marbled finish and low fat melting point of 28-35oC (82.4-95oF).
This means the fat renders easliy when cooking, and the meat delivers a smooth and succulent mouthfeel, even if the meat has cooled slightly. The quality marbling throughout Margra Lamb ensures the meat stores more moisture, and is less likely to dry out, delivering the outstanding flavour Margra is renowned for.
It simply melts in the mouth with unsurpassed juiciness and tenderness. Finest quality. Low fat melting point.Consistant all year. Delicate flavor.
Become Part of our Community
Margra Lamb is loved by the best chefs and restaurants around the globe. And we love seeing the stunning dishes chefs create with our Margra Lamb.
Tag us at @margra_lamb, and we’ll be sure to share your posts or stories with our community.
AUSTRALIAN LAMB. UNPRECEDENTED QUALITY.
Margra Lamb consistently delivers a micro-marbled finish and low fat melting point.
The result is an unprecendented delicate lamb that is as much a joy to cook, as it is a pleasure to eat.
Quite simply, it’s lamb with no equal.
Margra Lamb was created by two brothers, Martin and Graham Gilmore, who had a vision to breed lamb like no other.
From Tattykeel farm in the Central Tablelands of NSW, that unique breed is now known and certified as, Australian White Lamb.
Margra Lamb sheep are hormone and antibiotic free and raised in lush green pastures with zero exposure to feedlots.
Their unique wool-free coat means they don’t produce lanolin, a natural oil found in the wool of other breeds that can adversely affect the flavour of the meat.
