The Wagyu beef raised by Blackmore is defined by many experts specializing in Wagyu beef research as the overseas Wagyu beef that is closest to Japanese beef. Its origin is nothing more than
- Blackmore insists on maintaining the pure bloodline of 100% Japanese Wagyu
- Blackmore learned from Master Takeda, one of Japan's leading cattle breeders
- Blackmore only provides 9+ pureblood wagyu beef
- Blackmore follows the most natural feeding cycle and growth environment, and each cow needs to be raised for a full four years.
- Blackmore provides the best care and complete growth analysis for each Wagyu cattle raised
Under the pressure of Purebred, only about 1% of Full blood remains in Australia, and Blackmore is the only remaining 1%.
Blackmore is both a brand of Wagyu beef and the surname of the farm owner, David Blackmore. David Blackmore’s family has been raising cattle for five generations and is well-known locally and has a prominent reputation in the cattle farming community. The influence of the industry enabled him to obtain high-quality Wagyu sperm from the conservative Japanese in the late 1980s and bring it to Australia for breeding, thus launching today’s Australian Wagyu craze.
Full blood is David’s belief in cattle breeding. Nearly 80% of the Wagyu sperm imported from Japan to Australia passes through David’s hands and is kept for his own use or resold to other farms. Therefore, the Wagyu cattle selected by Blackmore are obviously the elite among the elite.
As a picky farm owner, David selected Japan’s three famous cattle breeds: Tajima cattle from Hyogo Prefecture, Fujiyoshi cattle from Shimane Prefecture, and Kedaka cattle from Tottori Prefecture as the genes for Blackmore Wagyu. With excellent bloodline and clean ranch environment in the small town of Alexandra in Victoria, the water is clear and the grass is lush. The Wagyu beef grown in such a natural environment is of no worse quality than the high-quality Wagyu beef from Japan, where it is produced.
However, according to David, what he is most proud of is not the fact that he was able to import Wagyu seeds from Japan and make Australian Wagyu flourish, but the fact that through multiple breeding and research, he combined the major advantages of Japanese Wagyu and developed a Wagyu breed that belongs to Australia. Although the genes of this new Blackmore Wagyu breed originated from Japan, it has now been completely localized. It is both full-blooded Japanese and truly Australian Wagyu.
The secret of deliciousness
Blackmore wagyu was founded by David Blackmore in the early 90’s. He started to raise full blood wagyu with 16 cattle. Full blood wagyu is very rare in Australia, only standing for less than 1% of total production. Blackmore is recognized as the best wagyu in Australia due to its unique full blood pedigree, plus its secret raising techniques and insist in raising cattle for 4 years. To date, no other ranches have fulfilled all 3 conditions as the risks are extremely high. Blackmore wagyu leads the market not only in the above 3 points, its bio research technique in evolving every beef generation in terms of quality also assists its leader position.
