Stone Axe Full Blood Wagyu

Stone Axe isn’t just about Wagyu - it’s about preserving and perfecting the rarest genetics in Australian beef. Their 100% Full Blood Japanese Black Wagyu herd is the result of decades of dedication, patience, and an unwavering commitment to quality.

The Story Behind the Herd

In the early 1990s, Chris Walker (father of Stone Axe Co-founder Mathew Walker) recognised the potential for Full Blood Japanese Black Wagyu in Australia. But there was one problem - there was no way to import Wagyu cattle directly from Japan.

Undeterred, he found another way. Through a long and complex process, Chris successfully exported 84 female and 3 male registered Full Blood Wagyu breeders to the USA, where the herd was carefully developed. Years later, 40 elite females and 9 prized bulls were brought to Tarana, NSW, laying the foundation for what would become one of Australia’s most prestigious Wagyu herds.

What Makes Stone Axe Wagyu Exceptional?

Stone Axe cattle are raised across multiple farms in the high country of NSW and Victoria, where cooler climates and pristine environments allow them to grow at a natural pace, developing the deep marbling, complex flavour, and buttery tenderness that set them apart.

Unlike crossbred Wagyu, every animal in the Stone Axe herd maintains 100% Full Blood Japanese Black Wagyu genetics - ensuring purity, consistency, and beef of the highest possible quality. This is the definitive taste of Australian Full Blood Wagyu.

Explore our range and learn more about Stone Axe here.