Owning our product through all stages of the supply chain allows Inveraray Pastoral Company Pty. Ltd. to carefully control quality at all stages of production. Paddock, feedlot and carcass performance data all support better genetic selection decisions which in turn results in the creation of a world class eating experience.
Genetic Selection
Two decades of careful breeding starting with the best Fullblood Wagyu genetics to leave Japan, has resulted in a unique blend of Wagyu Flavours.
Calf Rearing
Calves stay with their mothers until weaning at seven months of age.
Calves are then raised on the property on planted oats and other fodder crops.
Feedlotting
Animals are then transferred at 15 months of age to nearby Killara Foodlot for feeding in excess of 400 days. A specially formulated ration of local fodder supplemented with grain and minerals is offered to achieve the characteristics blended tastes of wagyu.
Processing
Our cattle are processed under contract at the Victoria Valley Meat Exports Pty. Ltd. facility which is a boutique facility located at Trafalgar, Victoria.
VVME specialise in wagyu production and operate under strict AQIS and BRC global quality assurance protocals
Meat Fabrication & Packaging
Meat Fabrication and packaging is supervised by Inverarays own production manager and is completed in accordance with AusMeat, Halal and HASAP operating procedures. All production is veterinary inspected and Halal certified.
Distribution & Export
95% of production is destined for export