Aus­tralian wagyu and a visit to Naughty Nuri’s

Augustman - - Contents - WORDS HANNAH CHOO

A flair for the avant­garde in watch­mak­ing


Wagyu is the kind of beef you don’t mince and clob­ber into a burger patty, and Blackmore is the farm that cul­ti­vates the award win­ning meats in Aus­tralia. Its founder’s son Ben Blackmore tells us more.

How or­ganic are your cat­tle?

We do not use ge­netic mod­i­fi­ca­tion, pre­fer­ring to fo­cus on a nat­u­ral prod­uct that’s free of hor­monal sup­ple­ments and an­tibi­otics. But we do use a spe­cial se­cret feed ra­tion to cre­ate that rich flavour.

What goes on in the farm?

Our 25 wagyu cows have plenty of space to roam on a five-acre pad­dock. They are raised on a reg­i­men of eco-feed­ing, which in­cludes hus­bandry, prod­uct in­tegrity, an­i­mal wel­fare and main­tain­ing a healthy, sus­tain­able en­vi­ron­ment. Farm wa­ter for ex­am­ple is fil­tered through nat­u­ral veg­e­ta­tion and ma­nure is used to fer­tilise the ir­ri­ga­tion pas­tures.

How do you achieve the ideal meat to fat ra­tio?

We aim for an Aus­meat score of nine and nine plus. We mon­i­tor and man­age ev­ery stage of the cow’s life.

How do you keep air-flown beef fresh?

Ev­ery­thing is vac­uum-sealed at the time of pro­duc­tion and air-freighted di­rectly to Culina, on Dempsey Hill.


When David Blackmore and Ja­panese wagyu breed­ers shook on it, Blackmore was given the op­por­tu­nity to se­cure an ex­clu­sive pool of pure wagyu genes for his own farm. That was back in 1992. To­day, he has achieved a 100 per cent pure-blood wagyu herd, pro­duc­ing but­tery slabs of meat with a bril­liant splat­ter­ing of pink on white.

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