Inside the Mayura Feeding Programme

Perhaps nothing distinguishes Mayura more dramatically than its feeding programme. It is a proprietary, two-stage process built to deliver an eating experience of unparalleled flavour, tenderness and silky mouth-feel — and it is one of the reasons Mayura’s beef is so consistent.

Two stages, around 500 days

Cattle are taken off the milk at about six months old, then spend roughly 500 days across background and finishing. In stage one — range-feeding — the animals roam in 10,000 m² cells and are rotated from cell to cell so pasture can rest. Those cells sit on limestone hills, so the cattle take up their calcium requirements naturally. Stage two is barn-sheltered feeding in what is affectionately known as the “Mayura Moo Cow Motel”: a five-star finishing barn with sawdust floors and the ultimate in animal comfort.

The chocolate-supplemented diet

Where many Wagyu producers grain-finish, Mayura takes the idea further with a signature chocolate-supplemented feed. Chocolate and other sweet treats are folded into a carefully balanced ration of high-quality grains, minerals and supplements. It isn’t a gimmick: the chocolate is rich in beneficial compounds and healthy fats that influence the development of the cattle’s intramuscular fat. The result is beef with some of the highest concentrations of monounsaturated fat of any food — a lower melting point, a buttery texture, and a subtle sweetness woven through the flavour. The beef is HGP-free and antibiotic-free.

Consistency by design

Mayura runs its own large-scale cropping operation, producing its own grain and fodder and blending the chocolate mix with vitamins and minerals in precise ratios. There is no seasonal variation, no substitution based on market availability, no batch-to-batch drift — every animal, every day, receives identical nutrition. That precision in the feed translates directly into consistency on the plate.