Producer’s File · 2026
Excellence Without Compromise
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1845
Founded
100%
Full-Blood
13,500
Head
4,500
Hectares
Chapter I · The Record
Mayura Station is one of Australia’s oldest pastoral properties. Its commitment to Full-Blood Wagyu dates from a single decision made in 1997 and has not wavered since.
1845
Foundation
Mayura Station is first established on South Australia’s Limestone Coast, forming part of what would become one of the nation’s oldest pastoral leases.
1970s
Acquisition
The de Bruin family purchases a small parcel of land initially intended for pine forestry, later expanding the operation into sheep rearing and diversified livestock production.
1980s
–1995
Rebuilding
The de Bruin family begins rebuilding the property through the 1980s — though not yet with much gusto. From 1995 onwards the rebuild really starts.
1997
Genetic Decision
The de Bruin family takes the risk of importing 25 head of Japanese Wagyu cattle to Australia — an exceedingly rare undertaking at the time. Scott de Bruin subsequently insists on a Full-Blood-only breeding programme, declining the commercially easier crossbred F1 path.
2001
Commercial Launch
Scott begins selling Full-Blood Wagyu into the Australian domestic market with an initial 17 head — at a time when the category is virtually unknown to Australian chefs and restaurateurs.
2003
Export Opportunity
The discovery of BSE in North America reshapes the international premium beef supply. Australian producers gain access to markets that had previously dismissed Australian beef as unsuitable for fine dining. Mayura Station steps forward as a Full-Blood specialist.
2005
Full Commitment
The de Bruin family consolidates its two businesses and commits the entire operation exclusively to Full-Blood Wagyu. All diversified livestock activity ceases.
Today
Present Scale
Mayura Station now operates one of the world’s most elite Full-Blood Wagyu breeding programmes. Decades of performance breeding have identified superior lines, establishing the station as an epicentre of Full-Blood Wagyu genetics.
Chapter II · The Land
A temperate pocket of South Australia blessed with deep soils, underground freshwater and a climate low-stress enough that Full-Blood Wagyu cattle grow at their own pace.
Every animal is finished on the Limestone Coast. Mayura Station is a fully vertically integrated operation — from genetic development and raising calves, through growing grain and hay, to the grain feeding of our cattle. The station runs its own cropping enterprises, supplying hay, silage and grain into the grain feeding operation. Everything is managed by the Mayura Station programme.
Location
SA
Limestone Coast
Total Estate
4,500 ha
Active Herd
13,500+
Genetic Source
Japan
Shimane · Tajima
Chapter III · The Method
Four specifications that can hardly be replicated by crossbreds or by shorter feed programmes.
Spec 01
100% Full-Blood Japanese Wagyu. Shimane and Tajima bloodlines. Decades of performance breeding identifying superior Wagyu bloodlines has continually improved the quality of Mayura beef, with marbling and fat quality at industry-leading levels.
Purity
100%
Spec 02
Rolling limestone-knoll pasture until 12 months. Stabled and grain-fed on a proprietary, time-honoured Japanese technique for a minimum of 500 days thereafter — with premium grains, natural supplements and the station’s signature ration of chocolate and confectionery, which lifts marbling and gives the beef its renowned natural sweetness.
Duration
500+ d
Spec 03
Graded to the AUS-MEAT standard, Marble Score 0–9. Using Meat Image Japan digital technology, Mayura captures marble scores above 9 and produces some of the highest marble scores achievable — with Gold, Platinum and Signature tiers distinguishing marbling intensity and meat texture.
Marble Score
MS 9+
Spec 04
Vertically integrated from genetics through feeding, growth, processing and packing. Full AUS-MEAT traceability.
On the ration
Mayura’s cattle are finished on a distinctive diet that includes chocolate and confectionery alongside premium grains and hay — a practice covered widely in the food press. It is not a gimmick: the sugars contribute to our beef’s exceptional marbling and a clean, naturally sweet finish that chefs describe as “already seasoned”.
Chapter IV · The Genetics
Before the beef, before the awards, there is the herd — and the bloodlines behind it. Mayura operates one of the most elite Full-Blood Wagyu genetics programmes anywhere in the world.
Built from DNA-certified Shimane and Tajima bloodlines and refined across decades of performance breeding, the programme has identified the superior marbling lines that define every Mayura label. Genetics are managed in-house.
That pedigree is also a business in its own right. Mayura holds an annual livestock sale — the Mayura High Performance Production Sale, held every April — offering breeders the opportunity to purchase from Mayura’s proven Wagyu genetics: elite bulls and elite breeding females.
Bloodlines
Shimane
& Tajima · DNA-certified
Purity
100%
Full-Blood Wagyu
Programme
25+ yrs
Performance breeding
Genetics sold
Elite bulls & females
High Performance Production Sale · every April
Chapter V · The Standard
Every animal at Mayura is Full-Blood Wagyu. The labels distinguish marbling intensity, meat texture and intended application — from restaurant workhorse through to the rarest pieces we produce.
“The Gold Series offers balanced marbling and rich, generous flavour in a more approachable expression of Full-Blood Wagyu. It delivers satisfying depth, natural tenderness and a clean, savoury finish without excessive marbling.”
— Gold Series label copy
Marble Score
MS 5–7
Carton Lid
Wagyu Beef Lid
Format
For Export
“Mayura Station has made an exemplary commitment to ensuring that the bloodlines and pedigree of its Full-Blood Wagyu herd are of the highest quality — distinguished by its distinctive complexity of flavour and tenderness.”
— Platinum Series label copy
Marble Score
MS 8–9
Accolade
delicious. Gold
“Specifically developed for greater complexity and integration of delicate silky flavours to maximise your eating experience. Produced from virgin female Japanese black-haired Wagyu, of Shimane and Tajima bloodlines.”
— Scott de Bruin, owner
Marble Score
MS 9+
Bloodline
Shimane / Tajima
Format
Chilled / Frozen
Chapter VI · The Recognition
Mayura is noted as the most awarded entrant in the history of the Australian Wagyu Association Branded Beef Competition.
7×
SA Best Steak Restaurant
3×
AWA Grand Champion
2×
National Best Steak Restaurant
Chapter VII · Distribution & Where to Buy
Mayura Station sells directly to specialist importers in export markets and to fine-dining establishments domestically. Select the correct channel, then see where the beef reaches the table.
Channel A · For Importers
Mayura is a family-owned, vertically-integrated Full-Blood Wagyu producer. We operate as a specialist supplier to established importers in premium dining markets.
Channel B · For Chefs
Mayura is the working ingredient for some of the most demanding kitchens in the Asia-Pacific region. The relationship is direct and the product is consistent.
Markets
Mayura is available across Australia and through a network of specialist importers internationally. Looking for a stockist or a restaurant serving Mayura? Tell us your market and we will point you to the nearest source.
Chapter VIII · The Steakhouse
An on-station restaurant on South Australia’s Limestone Coast. Until recently known as The Tasting Room, the venue is where Mayura’s Full-Blood Wagyu is presented at its highest expression.
The Programme
An evolving five-course set menu built entirely around cuts from the Mayura herd that week. Prepared on chargrill, hibachi and teppanyaki. Vegetarian, vegan, gluten-free and dairy-free adaptations available by arrangement.
The Chef
Widely regarded as Australia’s most experienced Wagyu chef. Mark began in Sydney’s chef-hatted Bathers’ Pavilion and Ribs & Rumps, later serving as Executive Chef at Siem Reap’s Foreign Correspondents’ Club. He joined Mayura Station in 2013 and has since transformed the restaurant from a simple cellar door into one of Australia’s most-awarded Wagyu dining destinations.
“Wagyu is poetry on the plate, and with the variety of cuts I am able to showcase I feel like a kid in a candy store.”
Chapter IX · Enquiry
Each audience has a dedicated channel. Select the route that matches your role so your request reaches the right team within one business day.
Route 02
For registered importers and distributors enquiring about volume, tier allocation, export certification and logistics.
Route 03
For restaurant kitchens, hotel groups and foodservice operators seeking cuts information, samples or partnership.
Route 04
For seedstock and stud breeders enquiring about elite bulls and breeding females at the annual Mayura High Performance Production Sale.
Route 05
For editorial, broadcast and trade media. Press-ready imagery, brand assets and interview requests handled here.
Route 06
For dining bookings at Mayura Wagyu Steakhouse, Canunda SA. Private dining and Chef’s Table enquiries welcome.
