Flavour & Texture

Blackmore Wagyu Beef is highly sought after for its luxurious and unparalleled flavour and texture. This is a result in part to Wagyu’s famous marbling, which is best described as intra-muscular fat distributed evenly throughout the muscle.

Wagyu beef is one of the few types of meat in the world that contains high concentrations of monounsaturated fat; a ‘good fat’ scientifically proven to reduce cholesterol levels and believed to play a role in cancer prevention.

The marbling actually melts at room temperature, which gives the meat its ‘melt in the mouth’ moisture and tenderness. The meat itself has an intensely sweet, delicate and persistent flavour.

“The delicate texture and taste of the flesh sets it apart and it is simply the most amazing beef product that one can eat. It is in my opinion, after having tasted much of the Wagyu produced in Australia and the US, Blackmore Wagyu Beef is the best produced outside of Japan. The reason is simple, David’s superior genetics, feed regime and handling of the animals shines through at every level.”
Neil Perry, Rockpool Bar & Grill, Australia

“What makes the Japanese restaurant Takumi a great experience is its use of Blackmore Wagyu. David Blackmore supplies the likes of Thomas Keller's Per Se and French Laundry in the US, as well as Neil Perry's Rockpool Bar and Grill here. It's the best Australian Wagyu I've tried.”
Matt Preston, Food Journalist and Restaurant Critic