Mayura Station
For Chefs
Thirty-two Full-Blood Wagyu cuts, graded for consistency and built for storytelling — the range Australia's most experienced Wagyu chef puts on the pass every night.
For Chefs
A Wagyu range that earns its place on your menu
Mayura offers an unusually comprehensive 32 cuts of 100% Full-Blood Wagyu — graded for consistency and adaptable across every premium cuisine.
From spectacular ribeye to secondary cuts that are genuinely premium in their own right, Mayura gives kitchens the versatility to cook Wagyu far beyond the steak — and a provenance story worth telling.
- 32 Cuts
- Full-Blood
- Fully Traceable
- Graded Consistency
- Menu-Ready
The case
Why chefs choose Mayura
Versatility, performance under heat and a story worth telling — why serious kitchens build menus on Mayura.
Reference
Cuts by use
The right cut for every technique — steaks, low-and-slow braises and thin-sliced Asian preparations.
Reference
Cooking characteristics
High oleic acid, a low melting point and marbling that self-bastes — how Mayura behaves under heat.
People
Chef stories
Mark Wright — Australia’s most experienced Wagyu chef — and the kitchens built on Mayura.
On the pass
Poetry on the plate
Marbling that self-bastes and cuts for every cuisine — Mayura is as at home in a Korean barbecue or Italian trattoria as it is in a modern steakhouse.
That breadth lets chefs explore Wagyu beyond conventional steak, make nose-to-tail utilisation viable, and turn a menu item into a story diners remember.
Talk to our foodservice team
Tell us about your kitchen and we will help you build the right Wagyu program.