Located in the fertile heart of Queensland, Australia, our 5,000-acre family-owned farm is a testament to vertical integration done right. Every stage of production — from breeding premium Wagyu, Angus, and Hereford cattle to processing cuts under stringent ethical standards — is managed in-house, ensuring unparalleled quality control.

Queensland’s sun-drenched climate and nutrient-rich pastures provide the ideal environment for our cattle to thrive, while our closed-loop system guarantees transparency: calves are born on-site, raised on regenerative pastures rotated seasonally to maintain soil health, and processed in our accredited facilities to minimize stress and maximize meat integrity.

We tailor feeding programs (a science-balanced mix of grass and grain) and breeding cycles to meet global market demands — whether for high-marbling Wagyu favored in Asia or grass-fed Angus preferred in Europe. This hands-on approach not only secures traceability but also allows rapid adaptation to emerging trends, such as carbon-neutral certification requests or custom cuts for niche culinary markets.