Mayura Station

Mayura Station is spread over 3000ha on the South Australian Limestone Coast. It is a multi-faceted operation which breeds, feeds, and markets its award-winning wagyu. Its wagyu is served in its on-farm restaurant, which is booked out most weekends. Diners are shown how to prepare and cook its flavoursome beef.

Mayura Station was selected in 1845 as one of South Australia’s first pastoral leases, thanks to its rich agricultural potential. Over time it was broken up. The De Bruins have restored it through land purchases since the 1970s, acquiring the original Mayura homestead in the mid-1980s.

The De Bruins imported 100% fullblood wagyu in 1997 after being hooked by its flavour while on business trips to Japan. Their top-quality beef is distinguished by their focus on bloodlines and pedigree.

Mayura boasts Australia’s largest privately owned wagyu herd. The De Bruins run 7,000 fullblood wagyu, turning off more than 100 steers and heifers monthly. Their 2,600 breeding cows are mostly joined by artificial insemination, with 150 bulls on hand as back up. Mayura carefully records cattle performance and weight data, which informs the best joining’s and future herd improvements.

Asia is Mayura’s largest market, with Melbourne its main domestic market. The Mayura brand comprises three labels: the entry-level Gold label mainly sold in Australia; Platinum, its middle range, with marble scores of 8-9; and Signature, their top-end product.

Mayura’s on-site restaurant was named as the best steak restaurant in the South Australian Restaurant and Catering Awards for 2014. Mayura has won numerous Delicious Produce Awards and was a state winner in 2016. It won gold medals in the Australian Wagyu Association’s branded beef awards in 2012, 2013, 2014 and 2015.