Mayura Station

Media Kit

Key facts, history and boilerplate about Mayura Station and its Full-Blood Wagyu.

Media & Trade · Media Kit

The Mayura story, in facts

Mayura Station is one of Australia’s most respected and awarded luxury beef brands — a vertically integrated producer of 100% Full-Blood Wagyu on the Limestone Coast of South Australia.

Working copy

A packaged, downloadable press kit is being assembled. In the meantime, the facts below may be used for reference; please confirm current figures with our media contact before publication.

At a glance

Station established1845, by Samuel Davenport

OwnershipThe de Bruin family, since the early 1980s

Full-Blood herd founded1997, with 29 elite Japanese Black-haired Wagyu (Shogo Takeda bloodlines)

HerdOne of Australia’s largest Full-Blood Wagyu herds (over 4,000 head)

LocationLimestone Coast, South Australia — around 6,000 acres of terra rossa hills

ProductionVertically integrated, paddock-to-plate; HGP-free; processed under export and Halal conditions; AQIS-inspected

ExportHigh-end foodservice in eight countries

LabelsGold (MS 5–7), Platinum (MS 8–9), Signature Series (MS 9+)

RestaurantThe Mayura Wagyu Steakhouse, on-farm — Head Chef Mark Wright

RecognitionThe most awarded entrant in Wagyu Branded Beef Competition history; three-time AWA Grand Champion

Background

First established in 1845, Mayura Station was one of the first cattle and sheep stations in South Australia, once extending from Tantanoola to Rendelsham. The town of Millicent was surveyed in 1870 on land once part of the station. Owned by the de Bruin family since the early 1980s, Mayura became home to some of Australia’s first Full-Blood Wagyu cattle, imported from Japan’s Mr Shogo Takeda via America.

The South Australian Full-Blood herd was founded in 1997 with 29 elite 100% Japanese Black-haired Wagyu representing 13 distinct bloodlines drawn from the three major strains — Shimane, Tottori and Tajima. As a vertically integrated producer, Mayura breeds, raises and grain-feeds every animal on-farm, using a time-honoured Japanese grain-feeding technique — including the estate’s signature chocolate-supplemented ration — to develop the delicate, silky marbling for which the beef is known.

Pure pedigrees, sculptured grain-feeding programs, clean natural pastures and sparkling clean water are what make Mayura Full-Blood Wagyu so special.

— Mayura Station

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