Beyond Boarders Part 1
Global Perspectives on Stone Axe Wagyu’s Culinary Influence
Stone Axe Full Blood Wagyu is well renowned for its highly marbled meat and melt-in-the-mouth buttery tenderness. It has earnt a reputation as one of the world’s most coveted dining treasures since launching in 2019. With traceability back to Japan, the rich heritage of Stone Axe Wagyu features in Michelin-starred restaurants, high-end steakhouses and luxury retailers, defining the art and pleasure of fine dining. Synonymous with luxury and transcending its birthplace, our Wagyu has spread its influence across the globe. Let’s explore how this remarkable beef has become the top choice for chefs around the world.
Japan: The Birthplace of Wagyu Tradition
At its core, Japan remains the place of origin for Wagyu with its traditional practices handed down through generations along with strict regulations that govern the breeding, raising and processing the Wagyu. After being declared a national treasure by the Japanese Government in the 90s no new Wagyu genetics have been exported from the country. The Stone Axe Full Blood Wagyu herd is comprised of the Japanese Black Wagyu breed (黒毛和種, kuroge washu). These foundation genetics contained within the Full Blood herd were exported from Japan prior to the export ban being imposed.
Australia: A New World Contender
Australia has emerged as a powerhouse of Wagyu production, with its vast landscapes and optimal climate for raising Full Blood Wagyu. The combination of highly prized genetics and natural resources has positioned Australian Wagyu as a distinct, but comparable Wagyu producing country outside of Japan. While Wagyu production in Japan is high, the increasing global demand has positioned Australia as a prominent exporter of Wagyu. The Stone Axe Wagyu approach to sustainable farming practices, animal welfare and world class processing facilities has earnt the trust of chefs and consumers globally. The availability of fresh springs, pristine grazing land, high rainfall and cool mountain air along the East Coast of Australia all combine to produce a highly-marbled product. Australia also has some of the strictest food standards in the world with an untarnished reputation for food safety.
USA: An Unparalleled Aussie Reputation
The first export of Stone Axe Wagyu to hit American soil was in 2022 and has gained a tremendous following since then. We work closely with our distribution partner, Capital Meat Imports, based in California, to take our Full Blood Wagyu across the country and even down to Mexico and Ecuador. America has an appetite for high-quality Wagyu that consistently performs with the perfect balance of tenderness and clean flavour. Often sought out for fine-dining experiences, special occasions or celebrations, our American customers look for the finest Wagyu available. Whilst the term grilling might conjure up images such as casual barbecues, it lends itself to high-end steakhouses and restaurants that offer the prized “King of the Grill” cuts like Rib Eye, Tomahawk, Sirloin and Eye Fillet. With a focus on marbling, presentation and the highest safety standards, Stone Axe Wagyu is able to deliver an outstanding product in every order. Chefs and butchers know that the product will be the same every time as there is no varying level of genetics, only 100% original Full Blood Wagyu.
Europe: Embracing Australian Wagyu
Across Europe, Wagyu is increasing becoming a prized ingredient for not only centre of the plate but utilised across other cooking applications. In countries such as the Netherlands, Germany, France and Italy chefs are incorporating Stone Axe Full Blood Wagyu into dishes such as steak tartare, carpaccio and beef bourguignon. The rise of European steakhouses and restaurants has also lifted demand of Australian Wagyu across the continent in countries such as Sweden, Malta, Denmark, Spain, United Kingdom and Portugal. Many of which were awarded a coveted position on the 2024 101 World’s Best Steakhouses list. Stone Axe Wagyu’s abundant marbling, robust flavour and versatility have made it a sought-after choice for chefs.
Stone Axe Wagyu is in a perfect position to offer ultra-premium Wagyu to the European market as it is an EU export accredited Wagyu program. EU citizens hold high expectations for quality and safety and the European Food Laws require full transparency of the entire supply chain. Stone Axe upholds these process controls in every step, from the paddock right through to our trusted distribution partner, Nice to Meat International, in the Netherlands. Stone Axe Wagyu rigorously meets the standards set by the European Union Cattle Accreditation Scheme (EUCAS) with full traceability of all EU accredited cattle that are raised on our approved property.
Stay tuned for Beyond Boarders Part 2 where we will take a deep dive into the Asian Wagyu markets and the global rise of Stone Axe Full Blood Wagyu!