For a short period of time during the 80's and 90's, Japan allowed for the export of their highly prized cattle to Australia and the USA. Whilst the majority of Wagyu cattle were bred with other domestic cattle in Australia, a couple of farms decided to breed the Japanese Wagyu cattle only. This has resulted in what is known as 'Full-blood' wagyu - 100% Japanese Wagyu genetics but reared abroad.
Grazing in the vast 39,000 acres in Western Australia and under the guidance of the Rinehart family, the 2GR programme has produced the most incredible full blood wagyu to have come out of Australia. Using the traditional methods of the best Japanese wagyu farms, these animals are carefully cared for, bred and reared with the entire production process owned and operated within the family.
With limited production, the quality and integrity of this 100% Japanese DNA wagyu is strictly controlled. The result? Marbling and a melt in your mouth rich texture and taste which is akin to the wagyu from Japan.