Australia’s award-winning Wagyu beef.

AUSTRALIA’S FIRST EVER BACK-TO-BACK GRAND CHAMPION WINNERS OF THE WAGYU BRANDED BEEF AWARDS.

PRODUCTS

A range for your originality.

Stone Axe Wagyu is of the highest possible quality, free from artificial growth hormones and fed quality produce grown by Australian farmers. Supplied in a variety of cuts ideal for thin slicing (for Asian BBQ or Shabu Shabu) as well as whole serve primals, our Wagyu is available across the full range of Marble Scores.

Stone Axe Wagyu, Australia’s Award-winning Wagyu

High altitude, high quality.

Our Full Blood Wagyu beef comes from our breeding herds, dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated over 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Full Blood Japanese Black Wagyu. This means our cattle are able to grow and mature to their potential with access to natural shelter, clean fresh air, water and pasture, all in a low-stress environment.

“Our utmost respect for the Japanese art of Wagyu extends to all stages of the animal lifecycle and results in beef of the highest possible quality.”

STORY

The origins of
Stone Axe Full Blood Wagyu.

In the early 1990s, entrepreneur Chris Walker (father of Stone Axe Co-founder Mathew Walker) was convinced of the potential future of Full Blood Japanese Black Wagyu in Australia. As there was no protocol between Japan and Australia to import cattle directly, Chris went about the long and difficult process of bringing these prized genetics into Australia via the USA.

With utmost conviction, 84 Female and 3 Male registered Full Blood Japanese Black Wagyu breeding cattle were exported to the US. After several years of breeding there, Chris was able to export 40 female breeders from his herd in the US to Tarana NSW, along with 9 young bulls that were sons of the herd’s 3 prized registered Full Blood Japanese Black Wagyu Sires.

Today these origins are contained in the Stone Axe herd that numbers in the thousands and spans several farms across the high country of New South Wales and Victoria. And to this day, the herd maintains 100% Full Blood Japanese Black Wagyu genetics, resulting in beef of the highest possible quality - the definitive taste of Australian Full Blood Wagyu.

Stone Axe’s herd has been carefully bred to preserve its 100% Full Blood Wagyu genetics.

As we have grown our breeding herd and company, we have focused on suitable, sustainable and reliable breeding country. This has enabled us to minimise our impact on the land and continuously improve, as well as adhere to stringent animal welfare practices and low stress stock handling techniques.

Our vision is to build one of the largest Full Blood Japanese Black Wagyu herds anywhere outside Japan.

Strict and sustainable breeding.

DISCOVER THE POPULAR CUTS OF THE

Stone Axe Full Blood Wagyu range.

SHORT RIBS

Our short ribs stretch from the chuck primal through to the brisket, rib and plate. Typically sold as a plate, this cut is regarded for its high levels of intramuscular fat and contains a larger degree of connective collagen than other cuts.

FLAT IRON STEAK

Our flat iron steak has an incredibly delicate texture with an equally rich flavour. With a thick crescent of marbling, this cut is ideal for slow cooking or grilling when sliced thin.

OYSTER BLADE

A part of the blade primal, the oyster blade is found directly under the shoulder blade. Hailed as a ‘butcher’s secret’, a high degree of marbling is typically found in this cut.

CUBE ROLL

Our cube roll is highly regarded for its tenderness, but also richness of flavour. Found in the rib primal, this cut of beef sees very little activity throughout the life of the animal, resulting in an incredibly delicate mouthfeel.

STRIPLOIN

Striploin steak is the quintessential cut of beef, and our’s is no exception. Delicately laced with marbling throughout, our sirloin affords chefs an ideal piece for thin cuts or whole serves.