What is Wagyu?
Wagyu means Japanese beef and is known for fine marbling, deep umami, and unusual tenderness.
Our Story
The story starts in Rakaia.
Black Origin Wagyu is raised in Rakaia, New Zealand, where pasture, careful finishing, and the Copland family farming story shape the final product.
About Black Origin
Wagyu raised with craft and care.
Each cut is built around marbling, tenderness, and a cleaner, more balanced eating profile.
First two years
Black Origin cattle graze freely on pasture in the Rakaia Plains for the first two years before the finishing phase begins.
420-day finish
The cattle are transitioned to a specially formulated grain diet in a monitored Rakaia barn focused on comfort, bedding, water, and marbling.
Copland family
A farming story built over generations.
The family history, the cattle program, the farm location, and the finishing yards are the core of the Black Origin story.
A family farm history
The Copland family has farmed Tillyfour farm for nearly 150 years, with a focus on premium beef, fine marble, and rich red meat character.
Daily attention
Cattle graze freely on lush pasture for two years before moving into finishing sheds with a five-star diet, pristine water, and premium bedding.
A balanced Wagyu style
The program is designed to deliver outstanding flavor, tenderness, and balance without overwhelming the palate.
From farm to case
The story continues after the farm gate.
Handling and shipping matter because the meat is only as good as the condition it arrives in.
Farm location
Black Origin Wagyu is raised in Rakaia on New Zealand's South Island, where the cattle spend their first two years on open pasture.
Cattle and care
Daily attention to feed, bedding, water, and animal condition keeps the program steady from pasture through finishing.
Finishing yards
The 420-day grain finish is managed to build marbling, tenderness, and a more even eating profile.
Keep exploring
Read the sourcing details.
The sourcing page covers origin, finish, export handling, and cold-chain care.