Mayura Station has been confirmed as one of the nation’s finest meat producers after the Millicent-based company’s Wagyu Beef won a gold medal at the Vogue Entertaining and Travel Produce Awards in Sydney.

The award was judged by some of Australia’s leading chefs, including Matt Moran from Sydney’s Aria Restaurant, the Daylesford Lake House’s Alla Wolf-Tasker, and Cheong Liew from the Adelaide Hilton’s Grange Restaurant. “We’re absolutely thrilled to win a gold medal at these prestigious awards which celebrate the best of Australia’s produce, and the people committed to its continuing excellence,” Mayura Station manager Scott de Bruin said.

“These are arguably Australia’s most reputable awards for the food industry, judged by the leaders in the food service sector and supported by one of Australia’s leading media publications.”

It is the third year in a row that Mayura Wagyu has been named a finalist in the “From the Paddock” category. “This is our first gold medal and it really cements the fact that Mayura Station’s stringent quest for quality allows us to stand up and be counted among Australia’s elite producers,” Mr de Bruin said.

Mayura Station, which is owned and operated by the de Bruin Family, is committed to ensuring that the ancestry, bloodlines and pedigree of its Japanese Wagyu herd are a major distinguishing factor from other industry players. In keeping with the company philosophy “Excellence without compromise”, all Wagyu Beef sold with the Mayura Station brand is guaranteed full blood, with its own characteristic tenderness and complexity of flavour.

Mayura Station’s Wagyu is served in some of the world’s most reputable restaurants, including The Grange at Adelaide Hilton, Singapore’s Raffles and Fullerton Hotels and the Burj Dubai. It is also available through selected retail outlets, ensuring that all consumers have the opportunity to sample this intensely marbled taste sensation.

For further information about this award winning Wagyu, please visit Mayura Station website