FULLBLOOD WAGYU BEEF

Futari Wagyu raises around 1,500 fullblood Japanese Black Wagyu cattle on a family farm where clean Southern Ocean air and pure rainfall create conditions few producers can match. The herd traces its bloodlines to the Tajima line and the Japanese grand sire Tajiri, a genetic foundation established when founder Peter Gilmour returned from Japan having immersed himself in the centuries-old traditions of Wagyu production.

From those original 40 cows and one bull, the Gilmour family has built what is now regarded as one of the finest fullblood Wagyu herds in Australia, combining traditional Japanese farming practices with modern breeding techniques including artificial insemination and embryo transfer. Raised with minimal chemicals and fertilisers in an unspoiled environment, the cattle are healthier, less stressed and naturally develop the fine high-grade marbling that gives Futari Wagyu its rich, buttery flavour. Prized by restaurants across Australia and exported to Michelin starred kitchens around the world, it is Wagyu as it should be.