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.
Sourcing
From South Island pasture to finished Wagyu.
This page covers where the meat comes from, how it is finished, and how it is handled once it leaves New Zealand.
Source to shipment
Follow the path of the meat.
Origin, finish, and handling read as one continuous chain.
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.
Proof
Keep the important details visible.
The more specific the source information is, the less generic the product feels.
Farm origin
The range begins in the Rakaia Plains on New Zealand’s South Island, where glacial water, rich soils, and open space shape the first two years of the cattle.
Finish and verification
The Japanese-designed 420-day finishing program, grade selection, and export handling remain visible rather than buried in spec sheets.
Cold-chain handling
Receiving condition, storage, and claims matter because the product is perishable from the moment it leaves the cold chain.
What defines it
The beef reads clearly before price enters the conversation.
Pasture, finish, and marbling are the details that make one range different from another.
Raised in the Rakaia Plains
Beneath the Southern Alps, the Rakaia Plains of Canterbury offer a rare combination of glacial water, rich soils, and open space.
Precision-Finished for Marbling
A 420-day five-star finishing program develops exceptional marbling while preserving the rich red-meat character of F1 Wagyu.
Defined by Balance
Crafted to let the character of the beef come forward with clarity and precision.
Continue
Read the farm story.
The story page adds the people, routines, and place behind the meat.