A wine fed Wagyu programme was launched in 2006 by MRPME. This was in response to a request by a top Japanese celebrity chef who is one of the company's best customers. Upon visiting the Margaret River region this chef was struck by the quality of local wine and wanted to incorporate it with the locally produced Wagyu beef.
The specifically chosen cattle are fed 1 litre/day for sixty days before production.
The wine is mixed in with the specially formulated ration to produce a feed the cattle are more than happy to consume!
This blend of two of Margaret River's finest products has lead to the ultimate match of food and wine.
The end product is a true delicacy. The meat has a sweeter flavour that lifts the quality even further. Other added benefits may include an improved shelf life and meat colour.
Wine Fed Wagyu