A Legacy to be Proud Of

Great farmers do it right

Tajima Australian Wagyu Beef producers are renowned for our commitment to best practice, ethics, animal health and welfare, and sustainability. When our cattle go into backgrounding and then feedlots, they’re in superior environments enjoying fresh, local feed daily with no added hormones; cared for by experienced teams with accredited animal welfare handlers.

We are reducing emissions across our operations while partnering with farmers, suppliers and customers to advance practices that support a lower-impact, more resilient food system. Our approach focuses on taking measurable action across our operations and value chain. This includes maintaining safe and responsible workplaces, improving environmental performance through defined climate, energy and water goals, and supporting farmers with practices and technologies that strengthen productivity while protecting natural resources.

 

Our Producers

We invited two families to share their stories about producing cattle that become the award-winning Tajima Australian Wagyu Beef celebrated across the world.

The Rodgers Family

James and Anna Rodgers and their two young sons hail from a property near Cudal in the New South Wales central west. Their mixed farming enterprise runs 600 head of Angus Wagyu cross cows, producing F1, F2 and fullblood calves.

A love for quality cattle and a premium product runs deep for James – and he wants to keep it that way. He’s committed to providing a sustainable future for the industry, and his family. More than 20 percent of One Pig’s pastures have been dedicated to native vegetation rehabilitation, and several of the waterways fenced off. James moves cattle every second day to maximise growth rates and stimulate pasture recovery, and has invested in natural resource audits to enable him to develop and nourish the property for years to come.

One Pig is located near Mount Canobolas, an extinct volcano. Rolling hill country merges with basalt and alluvial flats, and each pocket of land brings a unique weather pattern. From snow in the winter to 45 degrees in the summer, One Pig is a picture of contrast – but one goal remains at the forefront for James.

“Being able to grow really good quality meat for others as well as being able to bring it home to cook and share with my own family; there’s just nothing better,” James says.

David and Kate Graham, Red Hill

Just east of Gundagai in New South Wales, you’ll find Red Hill, a true family-owned and operated business. At its heart is David and Kate Graham. The Riverina region has always been home for fourth-generation farmer David; his childhood property is just over the hill.

The couples’ six children all have strong connections to the land. Three work and live alongside David and Kate at Red Hill, the fifth generation to carry the legacy on. It was son Andrew who drove the switch to Wagyu in 2015, a decision David says has propelled the family forward.

“Our main priority has always been to educate our children, breed quality cattle, and work to pass on sustainable properties to each of our six children, and be happy and enjoy life while the fifth and sixth generations continue on,” David says.

Red Hill’s undulating landscape takes in vast, productive range country. The Adjungbilly Creek – a local aboriginal word for ‘running waters’ – weaves through its entirety. The Graham family has dedicated years to ensuring Red Hill’s longevity. Tree lines, subdivisions, and pasture improvements help support their vision; happy cattle, happy land, happy people. The view from David’s morning coffee is the goal personified.

“I can see top quality pastures, cows and calves enjoying what they’re doing, plenty of tree lines and a property in good working order,” Graham says.

It’s an idyllic sight, one that also takes in the family’s sixth generation of farmers. Red Hill is home to six of the couple’s nine young grandchildren, ready to make their mark in years to come.

Heritage

Tajima Australian Wagyu Beef was launched by Andrews Meat Industries in 2007.

Since then, it has flourished through Australia and into international markets: seen on high end restaurant and hotel menus in more than twenty countries.

Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. They are generally smaller framed cattle with slower growth rate, but produce excellent meat-eating quality with a large eye muscle and superior marbling, ideal for the production of F1 or cross-bred cattle.

Wagyu is described as the highest quality beef in the world, renowned for its distinctive marbling and flavour. Wagyu beef also contains a higher percentage of Omega 3 and Omega 6, and its increased marbling enhances the ratio of healthier mono-saturated fats when compared to regular beef.

Cattle going through the Tajima Australian Wagyu Beef branded program are carefully chosen by discerning livestock specialists. Starting with Australia’s leading Wagyu breeders and genetics, calves are hand selected for performance, softness, confirmation and style.

Further selection is undertaken throughout the feeding, processing and carcase grading stages of the program performed under the guidance of our strategic partner and world’s leading meat processor, JBS Australia. It is only after this intensive selection process can a small percentage of exceptional, highly marbled beef be branded Tajima Australian Wagyu Beef.

The end result is an incredible eating experience, rich in good fats. Tajima Australian Wagyu Beef provides a distinctive opportunity to encounter the earthy caramel flavour and silky texture of this highly sought-after beef.