Located 1000 meters above sea level in the Northern Tablelands of New South Wales in Australia, the year round cool climate makes for a stress-free environment for the Kurosawagyu cattle. This is one of the many variables that have been painstakingly selected to deliver the absolute highest quality beef.
In 1788, the first cattle arrived with European settlers to Australia.
Shortly thereafter Rangers Valley Farm was established in 1839. Nearly 200 years of cattle raising experience goes into today’s raising of Australian Wagyu. With over 11,600 acres of land, Rangers Valley can support a wide range of the cattle production process from producing grain to feedlot operations.
Starting in the 1960’s, Australia has been on the forefront of beef quality control and inspection innovations.In June 2005, every head of cattle was required to submit to the mandatory electronic identifaction systerm called the National Livestock Identification Scheme where extensive data is collected and saved in the Central Database.Rangers Valley not only meets all Australian national standards but also uses a special DNA trace system specifically designed to track any potential problems from products back upstream through the feedlots and to the original cattle breeder. All cattle that enter Rangers Valley’s feedlots MUST have a DNA sample taken thus ensuring the absolute state-of-the-art in quality and safety control.
Care and Control
KUROSAWAGYU is raised under exacting care and control measures. All elements of the cattle’s life are attended to - from the ration of food to the precise blend of hormone and chemical free feed. Daily inspections of the cattle pens are made to ensure the highest level of sanitation.
KUROSAWAGYU are processed under the strictest quarantine and quality assurance standards. Ranger Valley staff supervise all processing under the supervision of the Australia Quarantine and Inspection Service. Additionally all work surfaces, equipment and carcasses are tested daily for unwanted bacteria and chemicals.
With almost exactly the same combination of the cross between Angus and the Japanese Wagyu, KUROSAWAGYU is categorized as a KOBE-STYLE BEEF.
KUROSAWAGYU is one of the KOBE-STYLE-BEEF. KUROSAWAGYU and other KOBE-STYLE-BEEF are almost exactly the same combination of the cross between Angus and the Japanese Wagyu. The relentless efforts are what makes the difference. KUROSAWAGYU still retains the highest quality of beef marbling, intense flavor, supreme tenderness and integrity since its inception at Rangers Valley.
What is the beef marbling grade of WAGYU
- Platinum Grade
AUS-MEAT Marbling Score 7up
- Gold Grade
AUS-MEAT Marbling Score 5-6
- Silver Grade
AUS-MEAT Marbling Score 3-4
Australian Beef Marbling is the fat that is deposited in muscle fibers of the longissimus brisket muscle. KUROSAWAGYU’s marbling is assessed by the Beef Marbling Reference Standards.