Mayura Station
The Beef
The Beef
The same herd, dry-aged in-house
Everything served at the Steakhouse comes from Mayura’s own Full-Blood Wagyu — the same cattle bred, raised and finished on the station. This is the shortest paddock-to-plate distance in the country.
The kitchen selects primals from the herd and dry-ages them in-house, deepening flavour and tenderising the meat before it reaches the grill. Because the restaurant sits on the station, the chefs can choose the exact cuts at their peak — a level of control no restaurant sourcing from elsewhere can match.
Single Origin
Full-Blood Wagyu, raised where it is served
Mayura’s cattle are 100% Full-Blood Wagyu, raised on a proprietary grain ration — famously supplemented with chocolate and confectionery — over a long, unhurried finishing period. The consistency and marbling that follow are what have made Mayura one of the most awarded Wagyu producers in the world.
Dry-Ageing
Patience on the rack
Primals rest in the aging chamber, where controlled temperature and airflow concentrate flavour and build a savoury depth that fresh beef cannot reach. Each cut is then prepared to order across chargrill, hibachi and teppanyaki — the technique chosen to suit the cut and its marble score.
- 100% Full-Blood Wagyu
- Single Origin
- Dry-Aged In-House
- Chargrill · Hibachi · Teppanyaki
- Paddock to Plate
Taste the difference on the plate
Learn how Mayura raises its Full-Blood Wagyu, or reserve a table to taste it at the source.