Winner: Consistently Excellent Product
In 2007, David Blackmore was not only the winner in the From the Paddock category, but was the first inductee into that year’s inaugural Hall of Fame. His wagyu beef continues to achieve some of the best meat grades outside Japan, and remains the choice of top-class Australian, Asian and US chefs, including Matt Moran at Aria in Sydney, and Thomas Keller at The French Laundry in California.
"What can you say? Blackmore is in a league of its own. I've eaten wagyu all around the world and this is on a par with some of the best in Japan. Perfection." Matt Moran, Aria.Genetics Available
Blackmore Wagyu Beef specialises in producing Wagyu semen, embryos and live cattle explicitly suited for the restaurant trade and fine dining. All products are available for sale.
Purchase Wagyu
Whether you are a chef or would like to experience Blackmore Wagyu Beef at home, you can purchase all meat cuts from our distributors, or Bouchier Butcher's in Toorak, Victoria.
Dining Experience
Blackmore Wagyu Beef is served in a variety of restaurants throughout the world. True Japanese experiences are available, or you could try a dry-aged Wagyu steak.
All About Wagyu
Want to learn all about Japanese Wagyu, the facts and myths, and articles written by David Blackmore on how he has produced this award winning Japanese Wagyu?