The Best Traits

David Blackmore has been researching and producing Japanese Wagyu cattle since 1988. Now only feeding fullblood Wagyu (not diluted with any other breed), he has developed and proven (in conjunction with a Japanese University) the best herd for natural grazing conditions.

Most Western breeders have concentrated only on marbling scores in Wagyu carcasses. This is easily measured. Whilst David Blackmore has bred for marbling (95% + are grading 9 or 9+, 9 being Australia’s highest officially recognized score) he understood from his numerous study tours of Japan as many as 16 different beef quality traits are important when producing the best carcasses.

Meat and fat colour, meat and fat texture, meat and fat softness, meat and fat flavour, are all obviously important but overlooked in most western breeding programs. Other important traits measured are eye muscle size, eye muscle shape, consistent marble distribution in the eye muscle, fine marble distribution in the eye muscle, external fat thickness, seam fat thickness, rib thickness, consistent distribution of marbling throughout the body, carcass weight, average daily gain on feed and very importantly the age at slaughter.

David & Julie Blackmore accredits this success to innovative farming practices and producing what the market wants. Blackmore Wagyu Beef has managed to establish a world class herd of fullblood Wagyu, which through a controlled and innovative breeding program has seen David & Julie Blackmore supply the highest quality fullblood carcasses domestically and internationally.