Scott deBruin / Mayura Station Wagyu

First established in 1845, Mayura Station is a national award winning boutique beef producer specialising in Full-blood Wagyu beef.

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“Integrating the food, wine, tourism and agricultural sectors within the Limestone Coast will create ongoing partnerships for the future success of our region.” – Scott deBruin, Mayura Wagyu

Initially importing Wagyu genetics from Japan in 1997 a dedication to excellence and genetic improvement has lifted the profile of Mayura Station to be the epicentre of outstanding Wagyu beef outside of Japan.

Managing director, Scott de Bruin, describes the uniquely marbled beef as the ‘Penfold’s Grange of the meat world’. It’s also in the same luxury league as truffles and caviar. As with thoroughbred racehorses, the herd’s ancestry, bloodlines and pedigree are all a major distinguishing factor in the quality of Mayura Full-Blood Wagyu.

“Mayura is a vertically integrated operation so we not only breed all the cattle, but grow our own grain and fodder, have proprietary rations to further develop and enhance the flavour and texture of our beef. We even feed our cattle chocolate to give our beef a sweet nutty flavour, our beef comes with an assurance of excellence without compromise,” Scott explains.

The Mayura Full-Blood brand enjoys strong export demand from Asia and Dubai, as well as considerable domestic success. Meanwhile, Wagyu lovers venturing to the Limestone Coast can sample the complete ‘paddock to plate’ experience at the very home of this highly elite herd by booking in for dinner at Mayura’s on-site Tasting Room. The Station’s very own executive chef will demonstrate the inherent qualities which make Mayura Full-Blood Wagyu such a stand-out during a highly memorable degustation or fine dining experience.

How has the Limestone Coast region enabled you to create a successful brand or business?

The Limestone Coast has a unique appeal, particularly where the Asian market is concerned. Australia has a very clean, green image, but a lot of the nation is very arid, and there are a number of things that are unique to the Limestone Coast which really tick all of the boxes when you’re trying to market your product.

In terms of business, the Limestone Coast is a very fertile area with beautiful fresh, clean air and very consistent rainfall, which is very important for farming. One of the things that really blew people away last time I was in Asia was the explanation of our underground limestone cave networks that we draw our filtered water from – our market can now really appreciate and understand how unique this environment is.

Where would you like to see the Limestone Coast region in the next 5 years in terms of brand recognition for the region, marketing of products and collaboration of industries?

I want to see the Limestone Coast recognised as the number one area for fine food and wines in Australia, and I definitely think we can get there. As far as the marketing of our products goes, we don’t really go out and promote that we are supplying fine food but we are. Our biggest demand for fine food products is coming from Asia, and if you look at the Wattle Range area for instance, we have Coonawarra wines, Southern Rock Lobster, Abalone, wonderful red meat and protein and then beautiful Mayura Station Wagyu.

I’m always out there selling the beef aspect but I think personally, from a fine food point of view, pairing up what we do with Wagyu with rock lobster and abalone in the Asian market would be a massive winner which we don’t really adequately explore at this point. So further enhancement of collaboration between fine food producers would be beneficial to the region, but it has to be scalable – yes it’s good to do micro herbs and that type of thing, but we have to be able to push it out in tonnes rather than kilos.

What are some of the successes that you have achieved (and have these been made possible because of your location)?

Mayura Full-Blood Wagyu has collected many accolades, winning gold medals at the 2001 South Australian Meat Industry Awards for Excellence, the 2009, 2010, 2012 and2014 National Food Produce Awards, and the 2012, 2013, 2014 and 2015 Australian Wagyu Association Branded Beef awards. The Tasting Room was named Best Steak Restaurant at the 2014 SA Restaurant & Caterers Awards for excellence.

Regional Hero: Scott de Bruin, Mayura Wagyu
The Tasting Room: Lossie Road, Millicent, SA 5280
Telephone (08) 8733 4333
www.mayurastation.com