SOUTH Australia's Mayura Station took top honours at the Wagyu Branded Beef Competition this year, with a fullblood Japanese black steak from the outfit's Signature Series.
The offering had an astounding digital marbling of 61 per cent, which gave it a digital marble score of more than 16 as measured by cutting-edge technology the Meat Image Japan digital carcase camera.
The entry also had a digital marbling fineness of 93.1, which was the highest ever recorded in the history of the prestigious competition. And it led the way for rib eye area at 145cm squared.
The Signature Series steak was named Grand Champion after first winning the fullblood class.
Established in 1845, Mayura is one of Australia's largest family-owned fullblood Wagyu breeding operations, with more than 10,000 head, and was one of SA's first pastoral leases.
It is based on the Limestone coast near Millicent, some of Australia's best farming country, and has a number of specialist divisions including cropping and fodder production, breeding, backgrounding, grainfeeding and international beef marketing.
The fullblood Japanese class at this year's competition had 17 entries, with judges saying they were some of the best Wagyu offerings they had ever tasted. Others to perform strongly in this class were Jade Wagyu by Kilcoy Global Foods, Stone Axe Wagyu Pastoral's Stone Axe Wagyu and Cobungra Station, Macquarie Wagyu by Direct Meat Company and Rangers Valley's Infinite Fullblood Wagyu.
Judges described the Signature Series entry as world class with 'extreme marbling, juiciness and flavour that dissolved in a rich beef and butter succulence with an exotic caramel and sweet fresh finish'.
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Mayura Station's Scott deBruin praised the level of quality produced by fellow brands, saying this year's entries really raised the bar on what can be achieved.
Mayura also collected a new award for the competition, the Gary McPherson Packing Room Prize, given in honour of the long-standing contribution to the awards of one of the Australian meat industry's genuine characters who died late last year.
Mr McPherson was not just widely respected for his expertise as a master butcher but for the infectious enthusiasm and energy he brought to every assignment he was involved in, chief judge Peter Lewis said.
Competition co-ordinator Ron Fitzgerald came up with Prize, which originated with the backroom boys and girls at the NSW Art Gallery who created the Packing Room Prize for the annual Archibald Portrait Prize.
Crossbred glory
NSW's Rangers Valley won the crossbred category via WX9, and entry with a digital marbling of 51pc and a digital marbling fineness of 82.2, and with a rib eye area of 103cm squared.
Also in a highly competitive pool of 17 entries, the crossbred winner was described by judges as 'rich and toasty in aroma with creamy and silky fine texture, umami and savoury long-lasting flavours.'
Other top performers in the crossbred category included Kilcoy's Carrara 640, Jack's Creek Wagyu X, Stockyard Black, L'GROW by Lotte International, Connors Wagyu by Direct Meat Company and Poll Wagyu.
Rangers Valley also won the commercial marble score 5-7 class, consisting of 12 entries.
This entry had a digital marbling of 31pc and a digital marbling fineness of 61.2, with a rib eye area of 121cm squared.
Paradigm Foods' ICON XB Wagyu was also a gold medalist in this category and the recognition comes off the back of the brand's silver medal at the 2022 Sydney Royal Fine Food Awards in April.
Paradigm Foods is a subsidiary of Brisbane-based AgTrade International.
General Manager Nick Thompson said the winning streak was testament to the customer-first approach prioritised across each phase of the company's Wagyu production, and its collaboration with leading Australian primary producers, feedlots, and processor partners.
Paradigm Foods Wagyu beef is built on the genetics of the renowned Tajima bloodline of the Kuroge Washu breed used across a high-quality, full-blood Wagyu herd in Tasmania.
Since ICON XB Wagyu's launch to market in 2018 it has captured the attention of global customers around the world.
"Demand for premium Wagyu beef has enjoyed an upward trajectory across national and overseas markets. Coupling ICON XB Wagyu's impeccable flavour and Paradigm's sustainable farming philosophy has helped our beef secure strong footholds in growing export destinations," Mr Thompson said.
"Today, our Wagyu cuts are featured on menus of premium restaurants across the USA, the Middle East and Asia."
Presented by the Australian Wagyu Association at its annual conference gala dinner in Melbourne last week, the branded beef competition is now in its 11th year.
The judges score visual appeal - both raw and cooked - along with juiciness, flavour, aroma and the physical sensation in the mouth.
This year more than ten of the entries had extremely high and fine marbling that exceeded 50pc visual marbling, which organisers said made it the most competitive ever.
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Shan Goodwin
Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au
Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au
