Red Wagyu — Rare, Grass Fed and Remarkable
Meet the cattle behind Belvedere Valley’s premium beef
Wagyu is a word most people associate with extraordinary beef, the kind of marbling and tenderness that turns a meal into a memory. But ask most people to picture a Wagyu, and they’ll picture a black one.
At Belvedere Valley, we raise Red Wagyu, known in Japan as Akaushi, and they are something special.
Built for the Land
Red Wagyu are a naturally robust, muscular breed with a deep affinity for grass. They are exceptional foragers, thriving in a pasture environment and producing beautifully marbled, beefy-flavoured meat entirely on grass. This makes them the perfect partner for our regenerative farming philosophy — no feedlots, no grain finishing, just cattle living as nature intended on our pristine karri loam pastures in the Southern Forests of Western Australia.
Naturally Marbled, Naturally Raised
Achieving genuine marbling on grass takes time and patience. Our Red Wagyu are raised slowly, at their own pace, on rotating pastures paired with meadow hay grown right here on the farm. We don’t rush the process. Each animal is assessed individually and processed only when we know they are ready. The result is beef with remarkable tenderness, rich flavour, and the kind of quality that only comes from doing things the slow, right way.
Part of Our Closed Loop
Our Red Wagyu aren’t just producing premium beef; they are active participants in our regenerative closed loop. Their grazing patterns help build soil carbon, their manure fertilises our pastures, and through our on-farm processing system, every part of the animal is returned to the land or transformed into nourishing products. Nothing is wasted. Everything has value.
Rare by Nature
Truly grassfed, genuinely marbled Wagyu beef is rare. Most Wagyu, even premium brands are grain finished to achieve marbling quickly. At Belvedere Valley, we believe the grassfed difference is worth the wait. For your health, for the land, and for the flavour.
Join the list to be part of the Wagyu50 Club to gain first access to taste the Belvedere Valley difference, where exceptional origins produce exceptional beef.
