TLF ID M019348
This is a video about Mayura Station in South Australia and the full-blood Wagyu beef it produces. It is introduced by owner Scott deBruin who explains the origin of Wagyu cattle in Japan; points to the characteristic marbling of its meat preferred by Asian customers; and outlines the importance of high energy grain feed to enhance the marbling. He describes how the cattle are raised on improved pastures, then go into a prescribed grain feeding program and are finally processed at an export abattoir. Visual sequences of cattle, improved pastures, crops and feeding sheds are shown and the station's own restaurant 'The Tasting Room' and chef Mark Wright are seen in operation. The video lasts for 4:15 min and in the latter part de Bruin details how the business operation is vertically integrated. He lists the countries they export to and explains why Mayura Station goes 'one step further' to market its meat directly to its customers.