David Blackmore is a fifth generation farmer who has studied Japanese genetics and methodology when breeding, raising and farming Wagyu animals. His passion and dedication to all areas of the production life-cycle has led to the creation of one of the most premium Wagyu products in the world.

Since 1988, David Blackmore’s goal has always been to develop a sustainable production process, which not only produces a consistent quality unmatched by any other producer in Australia.

David Blackmore is one of the few westerners privileged to be invited to Japanese agricultural research centres, universities, prominent breeder farms, feed facilities and processing plants.

A careful breeding program combines Japan’s three most famous Wagyu bloodlines; Itozakura and Kikumidoi to increase size, fertility and robustness. We use Japan’s most famous Wagyu cow, Kikutsuru, and her equally famous Wagyu sons, Tanifukudoi and Dai 2 Yasutanidoi to increase carcass quality, which covers all quality traits and not restricted to marbling alone. The third bloodline is our exclusive Okudoi 100% Tajima cow family. This family is a descendant from the only 100% Tajima cow ever to be exported from Japan, Kinu 1. These bloodlines allows us to produce Wagyu that can be farmed and raised to their genetic ability

Blackmore Wagyu is a family owned and run business having been in operation for over 30 years. Our premium Wagyu product is marketed to gourmet butchers and high end restaurants domestically and exported to 14 countries.