Boasting marble scores over the Aus-meat standards which peak at 9, kiwami by Stockyard is the company’s pinnacle Wagyu brand. The win has taken kiwami by Stockyard’s total gold medal tally in the last five years to 28.
The Champion article was produced by a familiar name in the industry, Darren Hamblin of Strathdale Wagyu and one of Stockyard’s long-standing suppliers of high-performance wagyu. Based in Sarina, Queensland, Hamblin has been producing award-winning Wagyu animals for decades. In fact, it was one of their animals that secured us Grand Champion three years ago in the Royal Queensland Awards.
The Hamblin’s dedication to analysing data puts them ahead of the pack in terms of performance. They are one of few in the industry who aggregates pedigree, carcass data and more from over 11 different data sources then uses artificial intelligence to inform breeding decisions.
Considered one of the leading branded beef awards for Wagyu brands in Australia, the competition seeks to promote excellence in Wagyu beef production. A panel of 36 judges consisting of sponsors, chefs, restauranteurs, food critics, Wagyu producers, butchers and industry personnel put 72 entries from 44 brands through their paces. The judging was based on five criteria: visual appeal (visual and cooked), juiciness, flavour, aroma, and the physical sensation when eaten.
Stockyard Black was also awarded bronze in the Crossbred Category. This label is reserved for the company’s Wagyu genetics achieving a marble score between 8 to 9. Judges described the winning article as “‘naturally juicy, tender with melting delicate beefy flavours’. The latest awards take Stockyard’s tally of medals to 47 since the AWA’s competition inception in 2012.
“Part of the success of Stockyard’s long-standing award wins and consistent quality lies in our genetics, whether that is investing in our own breeding herd, or partnering with key producers upstream who offer consistently high-performing genetics and those who share Stockyard’s mission for sustainable beef production.
“Each year these awards get increasingly competitive. We see this through the record number of entries in 2024 and as the standards set by Australian brands continues to increase,” said Stockyard’s Chief Executive Officer, Lisa Sharp. “It makes taking home two awards even sweeter.” Stockyard Beef secures Gold at the Australian Wagyu Association Branded Beef Awards
Stockyard Beef has kicked off the 2024 award season with two medals at the annual Wagyu Branded Beef Competition, hosted by the Australian Wagyu Association (AWA). kiwami by Stockyard secured a gold medal within the Purebred Wagyu category. Judges described the winning article as having ‘pleasant herbal aromas paired with beefy undertones and rich cereal flavours.’
Boasting marble scores over the Aus-meat standards which peak at 9, kiwami by Stockyard is the company’s pinnacle Wagyu brand. The win has taken kiwami by Stockyard’s total gold medal tally in the last five years to 28.
The Champion article was produced by a familiar name in the industry, Darren Hamblin of Strathdale Wagyu and one of Stockyard’s long-standing suppliers of high-performance wagyu. Based in Sarina, Queensland, Hamblin has been producing award-winning Wagyu animals for decades. In fact, it was one of their animals that secured us Grand Champion three years ago in the Royal Queensland Awards.
The Hamblin’s dedication to analysing data puts them ahead of the pack in terms of performance. They are one of few in the industry who aggregates pedigree, carcass data and more from over 11 different data sources then uses artificial intelligence to inform breeding decisions.
Considered one of the leading branded beef awards for Wagyu brands in Australia, the competition seeks to promote excellence in Wagyu beef production. A panel of 36 judges consisting of sponsors, chefs, restauranteurs, food critics, Wagyu producers, butchers and industry personnel put 72 entries from 44 brands through their paces. The judging was based on five criteria: visual appeal (visual and cooked), juiciness, flavour, aroma, and the physical sensation when eaten.
Stockyard Black was also awarded bronze in the Crossbred Category. This label is reserved for the company’s Wagyu genetics achieving a marble score between 8 to 9. Judges described the winning article as “‘naturally juicy, tender with melting delicate beefy flavours’. The latest awards take Stockyard’s tally of medals to 47 since the AWA’s competition inception in 2012.
“Part of the success of Stockyard’s long-standing award wins and consistent quality lies in our genetics, whether that is investing in our own breeding herd, or partnering with key producers upstream who offer consistently high-performing genetics and those who share Stockyard’s mission for sustainable beef production.
“Each year these awards get increasingly competitive. We see this through the record number of entries in 2024 and as the standards set by Australian brands continues to increase,” said Stockyard’s Chief Executive Officer, Lisa Sharp. “It makes taking home two awards even sweeter.”
Boasting marble scores over the Aus-meat standards which peak at 9, kiwami by Stockyard is the company’s pinnacle Wagyu brand. The win has taken kiwami by Stockyard’s total gold medal tally in the last five years to 28.
The Champion article was produced by a familiar name in the industry, Darren Hamblin of Strathdale Wagyu and one of Stockyard’s long-standing suppliers of high-performance wagyu. Based in Sarina, Queensland, Hamblin has been producing award-winning Wagyu animals for decades. In fact, it was one of their animals that secured us Grand Champion three years ago in the Royal Queensland Awards.
The Hamblin’s dedication to analysing data puts them ahead of the pack in terms of performance. They are one of few in the industry who aggregates pedigree, carcass data and more from over 11 different data sources then uses artificial intelligence to inform breeding decisions.
Considered one of the leading branded beef awards for Wagyu brands in Australia, the competition seeks to promote excellence in Wagyu beef production. A panel of 36 judges consisting of sponsors, chefs, restauranteurs, food critics, Wagyu producers, butchers and industry personnel put 72 entries from 44 brands through their paces. The judging was based on five criteria: visual appeal (visual and cooked), juiciness, flavour, aroma, and the physical sensation when eaten.
Stockyard Black was also awarded bronze in the Crossbred Category. This label is reserved for the company’s Wagyu genetics achieving a marble score between 8 to 9. Judges described the winning article as “‘naturally juicy, tender with melting delicate beefy flavours’. The latest awards take Stockyard’s tally of medals to 47 since the AWA’s competition inception in 2012.
“Part of the success of Stockyard’s long-standing award wins and consistent quality lies in our genetics, whether that is investing in our own breeding herd, or partnering with key producers upstream who offer consistently high-performing genetics and those who share Stockyard’s mission for sustainable beef production.
“Each year these awards get increasingly competitive. We see this through the record number of entries in 2024 and as the standards set by Australian brands continues to increase,” said Stockyard’s Chief Executive Officer, Lisa Sharp. “It makes taking home two awards even sweeter.”