Margaret River Wagyu Beef
Margaret River Wagyu Beef is the largest producer of Wagyu in Western Australia. Based in the South West region of the state with prime agricultural land for farming this special breed. We are excited to be stocking this fantastic wagyu at Peter Bouchier and will be offering a variety of cuts to our customers. We caught up with John McLeod of Margaret River Wagyu Beef to understand more about what makes his product so unique.
Managing director John McLeod is a fourth generation farmer from New Zealand, his family continue to farm sheep and beef to this day. After studying Agriculture at Lincoln University, John moved to Australia to take further opportunities in the industry. Starting the company in 2003, the main focus was exporting game meats until the opportunity arose for Wagyu beef. The brand and product was established, and by 2006 they were well underway.
Margaret River Wagyu is exported to discerning palates across the world where it is in high demand. Majority of the product is exported with only around 15% being distributed within Australia, mostly due to the incredible demand for his luxury product overseas. What makes Margaret River Wagyu Beef the luxury brand it is, is the extremely high level of control that John and his team have throughout the production process, with significant involvement at all aspects of the program. Managing their own breeding with their full blood bulls, followed by closely monitoring the backgrounding and feedlots enhances the consistency of their product.
The company has around 11,000 Purebred Wagyu cattle across 12 farms. John attributes the land on which the cattle are raised to be a significant factor in the high standard of beef produced. The land, the feed and the way in which the cattle are cared for is essential for breeding and development of the animals to obtain the best results. The ingredients of the cattle’s feed is quite unique to what their east coast counterparts are ingesting. The feed is specially formulated and contains a mix of wheat, oats, canola and barley. John states this premium feed changes the flavour profile of the beef, enhancing its rich and nutty notes.
In order to sustain the luxury reputation the brand upholds, John is present in the boning room viewing all product before it is shipped and distributed. He has a strict policy on the standard of produce leaving his establishment, anything that John deems as sub-standard is given away to staff and family. John’s passion for his product is evidenced by his love of a meal using his wagyu, John enjoys all cuts in all styles for Asian dishes with shabu shabu style wagyu to an aged sirloin steak with 6-7 ranged marble score; from osso bucco to tomahawk steaks – which have become very popular across Australia, since pioneering at the Old Brewery in Perth with the assistance of John and his team.
With such a strong and unique business structure, generating such a high quality and consistent product, we are thrilled to be able to offer our customers Margaret River Wagyu Beef. Please speak to the butchers in store to find out what cuts are available and for any more information you would like to know about this great brand.