Mayura Station
Why Chefs Choose Mayura
Versatility across 32 cuts, marbling that self-bastes, and a provenance story worth telling — why serious kitchens build menus on Mayura.
Why Chefs Choose Mayura
Beef that becomes a story on the plate
Mayura gives chefs three things at once: a range wide enough for any cuisine, marbling that performs on the pass, and provenance worth putting on the menu.
The result is Wagyu that is a legitimate option for any kitchen that features beef — not just the steakhouse.
- 32 Cuts
- Full-Blood
- Fully Traceable
- Graded Consistency
- Menu-Ready
Versatility
Thirty-two cuts, every cuisine
From French fine dining to Korean barbecue, the steakhouse to the trattoria, Mayura can supply the cut a tradition calls for.
- Premium and secondary cuts
- Nose-to-tail utilisation
- Secondary cuts genuinely premium
Performance
Marbling that works for you
High oleic acid and a low melting point mean the fat renders early and self-bastes — forgiving on a busy pass.
- Renders at low temperature
- Stays moist and tender
- Buttery, silky texture
Provenance
A story worth telling
Single origin and full traceability let you tell a diner exactly where a steak came from — and justify its place on the menu.
- Limestone Coast, South Australia
- Chocolate-supplemented diet
- Birth-to-plate traceability
Confidence
From origin to plate
The modern diner does not just want excellent food; they want to understand where it came from.
Being able to say a steak comes from a single Mayura animal in South Australia’s Limestone Coast, with its full narrative, turns a menu item into an experience — one that justifies premium pricing.
The maker
A kitchen that knows the animal
Mayura’s own Tasting Room is led by Mark Wright, widely recognised as Australia’s most experienced Wagyu chef.
That in-house expertise informs how every cut is prepared and presented — knowledge Mayura shares with the kitchens it supplies.
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.
— Mark Wright, Head Chef, Mayura Station
Talk to our foodservice team
We will help you match cuts to your menu and your cuisine.