Blackmore Wagyu

Would you pay $300 per kilo for a piece of steak? If you had of asked me that same question a week ago I probably would have said no but I have just had a life changing, mouthwatering experience that’s opened my eyes to the wonderful world of premium Wagyu.

Blackmore Wagyu is an award winning and internationally recognized producer of 100% Fullblood Wagyu beef.

Founder, David Blackmore pioneered the production of 100% Fullblood Wagyu beef in Australia, having imported more than 80% of the Wagyu genetics here between 1992 and 2004.

According to David the cows on his farm in Victoria can actually be traced back to Kikutsuru – Japan’s most famous Wagyu cow from Hyogo prefecture, home of Kobe beef. The relaxed and lavish lifestyle of these cows is said to be the key to the incredible quality of the marbled  beef.

David Blackmore monitors every stage of the animal’s life from conception to the plate with the supply chain taking 4 years to complete. The cattle are raised on special pasture containing plantain and chicory, herb species widely used in traditional medicines around the world. The cattle are also fed a non-grain supplement to maintain nutritional daily uptake. This feeding gives the beef the distinct texture and quality of Wagyu with the earthy flavours of grass fed beef.

Blackmore Wagyu is a luxury product and is arguably the best beef on offer here in Australia.

You may have seen Blackmore Wagyu on the menu at Neil Perry’s famous Rockpool Bar and Grill establishments, Matt Moran’s Aria or showcased in the window of a select few gourmet butchers in Sydney or Melbourne.

Vics Premium Quality Meats is the distributor for Australia and this week they had some Blackmore Fullblood Wagyu scotch fillet in store here in Sydney.

We purchased just over 580 grams for the two of us.

The first thing I notice looking at the fillet is the most exquisite marbling that spreads evenly throughout the meat.

Blackmore Wagyu has a marbling score of 9+ which is the highest a meat can be graded here in Australia.

We slice our scotch fillet in half, sprinkle some salt and pepper and grill one piece in a small Webber BBQ and pan fry the other.

As soon as the meat hits the pan the fat oozes out and quickly starts to caramelize the outside of the steak. The steak in the BBQ begins to colour perfectly as well.

There’s something so exhilarating about cooking a Wagyu steak, watching the marbled fat melt quickly, infusing beautiful flavours into the meat and of course the sensational aromas that fill the kitchen.

With meat that has such a high marbling score you only need to cook the steak for a couple of minutes on each side. The steak will also need to rest for almost as long as cooking time.

Pan fried on the left and grilled on the right

We serve the steak with a side of julienne salad and a Japanese ponzu dressing. This Wagyu does not need any dressings – the meat is bursting with flavour.

Medium rare, the meat is cooked perfectly and I know this sounds cliché but it really does just melt in your mouth. The steak is tender and tastes divine.

Pan fried on the left and grilled on the right

Grilling the meat on the BBQ adds a charcoal taste to the steak that compliments the melted seams of marbled deliciousness. The pan fried steak has absorbed most of the fat into the meat and is packed with soft buttery flavours.

Sampling this Blackmore Wagyu was a wonderful culinary experience. I’ve learnt about the history of Wagyu and the art of breeding and cooking a meat with such a high marbling score. Most importantly I’ve learnt that when eating premium Wagyu beef you must close your eyes and savour each mouthful as it truly is a delicacy.

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