Excellence Without Compromise
Mayura Station is one of Australia's oldest continuously operating pastoral properties. Its commitment to Full-Blood Wagyu dates from a single decision made in 1997 and has not wavered since.
Mayura Station is first established on South Australia's Limestone Coast, forming part of what would become one of the nation's oldest continuously worked pastoral leases.
Adrian de Bruin purchases a small parcel of land initially intended for pine forestry, later expanding the operation into sheep rearing and diversified livestock production.
Adrian takes the risk of importing 25 head of Japanese Wagyu cattle to Australia — an exceedingly rare undertaking at the time. His son Scott subsequently insists on a Full-Blood-only breeding programme, declining the commercially easier crossbred F1 path.
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.
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.
Adrian and Scott consolidate the two family businesses and commit the entire operation exclusively to Full-Blood Wagyu. All diversified livestock activity ceases.
Mayura Station now operates one of the world's most elite Full-Blood Wagyu breeding programmes outside Japan. Decades of performance breeding have identified superior lines, establishing the station as the recognised epicentre of Full-Blood Wagyu genetics in the Southern Hemisphere.
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 at Mayura is raised on-station from birth to harvest. Genetics are managed in-house. Feed is formulated and distributed on-site. Nothing about the operation is outsourced — and that vertical control is the direct cause of the beef's consistency.
Four specifications that cannot be replicated by crossbreds, by shorter feed programmes, or by producers who outsource any part of the chain.
100% Full-Blood Japanese Wagyu. Shimane and Tajima bloodlines. Virgin female breeding stock for the Signature Series. Decades of performance breeding identifying superior marbling lines.
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.
Graded to the AUS-MEAT standard. Mayura regularly produces Marble Score 9 and above — among the highest marble scores achievable outside Japan — with Signature, Gold and Platinum tiers distinguishing feeding duration and marbling intensity.
Vertically integrated from genetics through feeding, growth, processing and packing. Full AUS-MEAT traceability. Packed for export under Australian Standard AS 3724. Nothing is subcontracted.
On the rationMayura's cattle are finished on a distinctive diet that includes chocolate and confectionery alongside premium grains — a practice covered widely in the food press. It is not a gimmick: the sugars contribute to the herd's exceptional intramuscular marbling and a clean, naturally sweet finish that chefs describe as “already seasoned”.
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 outside Japan.
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 entirely in-house — nothing is bought in.
That pedigree is also a business in its own right. Mayura sells bull semen and embryos to seedstock and stud breeders around the world, making the station not just a producer of Wagyu, but a source of the genetics other producers build their own herds upon.
Mayura genetics command prices that have set one of the highest figures ever paid for Wagyu semen — an unambiguous market verdict on the quality of the bloodlines behind every cut we produce.
Every animal at Mayura is Full-Blood Wagyu. The labels distinguish feeding duration, marbling intensity and intended application — from restaurant workhorse through to the rarest pieces we produce.
“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
“The performance label. Balanced marbling, deeper flavour, extended feeding — a Full-Blood Wagyu sized for the rhythms of a modern restaurant service.” — From the brand catalogue
“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
Mayura is noted as the most awarded entrant in the history of the Australian Wagyu Association Branded Beef Competition. This is the full verified index.
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.
Mayura is the only family-owned, vertically-integrated Full-Blood Wagyu producer at this scale. We operate as a specialist supplier to established importers in premium dining markets.
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.
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.
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.
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.
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.”
Each audience has a dedicated channel. Select the route that matches your role so your request reaches the right team within one business day.
For registered importers and distributors enquiring about volume, tier allocation, export certification and logistics.
Open file →For restaurant kitchens, hotel groups and foodservice operators seeking cuts information, samples or partnership.
Open file →For seedstock and stud breeders enquiring about Full-Blood Wagyu bull semen, embryos and breeding genetics.
Open file →For dining bookings at Mayura Wagyu Steakhouse, Canunda SA. Private dining and Chef's Table enquiries welcome.
Open file →For editorial, broadcast and trade media. Press-ready imagery, brand assets and interview requests handled here.
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