We visited Mayura Station on South Australia’s Limestone Coast with Tetsuya’s executive chef Josh Raine to learn more about the Mayura Station story and the unique way they feed their wagyu cattle to produce richly marbled and nutty flavoured beef.
Mayura Station, a longstanding family business in South Australia established in 1845, specializes in full-blood Wagyu cattle.
They maintain a fully integrated operation, where cattle are born, raised, and fed on their own land within a 20-kilometer radius. This unique approach ensures a distinct terroir and provenance in their products.
The cattle are bred in two herds, providing a year-round supply of calves to maintain a consistent, fresh product. After six months with their mothers, the calves enter a free-range feeding program, receiving maize silage and grains tailored to their growth.
At 18 months, they move to the finishing feedlot, where they are fed a unique blend, including chocolate and biscuit meal, creating a distinctive, sweet, and nutty flavor profile.
Mayura's focus is on producing high-quality beef with exceptional tenderness and flavor.
Their beef products feature various cuts, each with a unique flavor profile. The key to their success lies in the marbling, with a low melting point of the fat, resulting in a rich and marbled texture that truly impresses when cooked. The recommended cooking method involves bringing the beef to room temperature, searing, roasting, resting, and serving for a remarkable dining experience.
Mayura's commitment to quality and their innovative approach to cattle feeding set them apart in the world of premium beef production.