Mayura Station
Our Story
First established in 1845, Mayura Station is one of Australia's oldest pastoral operations — and the birthplace of one of Australia's first Full-Blood Wagyu herds.
Our Story
From 1845 to the world’s finest Wagyu
First established in 1845 by Samuel Davenport, Mayura Station was one of the first cattle and sheep stations in South Australia — an immense property extending from Tantanoola to Rendelsham.
Owned by the de Bruin family since the early 1980s, the station became home to some of Australia’s first Full-Blood Wagyu cattle. What began as one of the country’s oldest pastoral operations has become the epicentre of outstanding Wagyu genetics outside Japan.
A calculated risk
Adrian’s leap into Wagyu
In the 1970s Adrian de Bruin bought a small parcel of land to grow pine trees, then grew the business through sheep and lamb — always searching for the one thing that would truly set Mayura apart.
When word reached him that a rare shipment of Wagyu cattle had left Japan, he took the risk. In 1997 he purchased 25 head to be flown to Australia. Their ancestry, bloodlines and pedigree — traceable to Japan’s premier Black-haired Wagyu — would become the foundation of everything that followed.
Scott’s vision
Full-Blood, and nothing less
Adrian’s plan was to breed Wagyu bulls for cross-bred F1 production. His son Scott had a bolder idea: to produce pure, 100% Full-Blood Wagyu beef.
Scott began by grain-feeding just 17 head and, in 2001, started selling Full-Blood Wagyu on a domestic market that barely knew the term. In 2005, father and son brought their two businesses together to focus exclusively on Full-Blood production. Today Mayura is home to one of the world’s most elite breeding operations — more than 13,500 head of Full-Blood Wagyu roaming 4,500 hectares of Mayura Station land.
Excellence without compromise.
— Mayura Station
Where the story continues
See the land that shapes the herd, and the philosophy that guides every decision.