Short answer: Blackmore Wagyu is an Australian producer of 100% fullblood wagyu no Angus, no Holstein, no crossbreeding founded by David Blackmore and based in Victoria, Australia. The herd descends from imported Japanese Black genetics, cattle are raised without hormone growth promotants and finished on grain for an extended period, producing marble scores that regularly reach the top of the AUS-MEAT scale. It is widely regarded as one of the very few non-Japanese wagyu programmes that competes directly with premium Japanese A5.
Discover exceptional beef and fine-food selections at Froggy Gourmet, delivered across France under a fully controlled cold chain.
Who is Blackmore Wagyu?
Blackmore Wagyu was built by David Blackmore, a cattle breeder who bet early on wagyu genetics at a time when almost no one outside Japan was doing so. When Japan permitted limited exports of live wagyu cattle and genetic material in the early 1990s, Blackmore was among the small group of Australian breeders who secured fullblood bloodlines and committed to breeding them pure rather than crossing them with British breeds for faster returns.
That single decision refusing to crossbreed is what separates the brand from most of the Australian wagyu sold worldwide. The overwhelming majority of “Australian wagyu” on the market is crossbred (F1 to F4), meaning 50% to 93% wagyu genetics. Blackmore is fullblood: 100%.
The operation is based in Victoria, in the Alexandra region north-east of Melbourne, and its beef is served in Michelin-starred and top-tier restaurants across Asia, Europe and Australia.
What actually makes Blackmore Wagyu different
1. Fullblood genetics, traceable to Japanese prefectures
The herd traces back to Japanese Black (Kuroge Washu) bloodlines associated with the historic prefectural lines Tajima, Shimane, Tottori and Okayama. Each line contributes something different: Tajima genetics are prized for fine, dense marbling; others bring frame size and growth. Pedigree records are maintained animal by animal.
2. No hormone growth promotants
HGPs are legal and common in Australian beef production. Blackmore does not use them. This matters commercially as well as ethically: HGP-free status is a requirement for entry into several premium export markets, including the European Union.
3. An unusually long finishing period
Where a commodity beef animal may be finished in 100 to 150 days, fullblood wagyu programmes of this level run grain finishing for around 500 to 600 days. Marbling is deposited slowly; there is no shortcut. This is the single biggest driver of both the eating quality and the price.
4. Low-stress handling
Cattle are handled calmly, moved slowly and kept in stable social groups. Stress before slaughter raises muscle pH and degrades meat quality particularly damaging in a product whose entire value rests on texture.
Understanding the marble score
Australia grades marbling on the AUS-MEAT Marble Score (MB) from 0 to 9+, and increasingly on the Japanese Beef Marbling Standard (BMS) from 1 to 12, which is more granular at the top end. Fullblood wagyu of this calibre typically sits at MB 9+ / BMS 8–12.
|
Score |
Equivalent |
Texture |
Best use |
|
MB 4–5 |
BMS 4–5 |
Beefy, moderate marbling |
Thick steaks, roasting |
|
MB 6–7 |
BMS 6–7 |
Rich, still structured |
Everyday premium steak |
|
MB 8–9 |
BMS 8–9 |
Very fine, melting |
Small seared portions |
|
MB 9+ |
BMS 10–12 |
Extreme, buttery |
Thin slices, 80–120 g portions |
Higher is not automatically better. Above BMS 10, the fat dominates and portion size must come down sharply. Many chefs consider BMS 8–9 the sweet spot for a genuine steak experience rather than a two-bite tasting.
Blackmore Wagyu vs Japanese A5 vs standard Australian wagyu
|
Criterion |
Blackmore (fullblood AU) |
Japanese A5 |
Australian crossbred |
|
Genetics |
100% wagyu |
100% wagyu |
50–75% wagyu |
|
Marbling |
MB 9+ / BMS 8–12 |
BMS 8–12 |
MB 4–7 |
|
Flavour |
Buttery with a clear beef backbone |
Extremely rich, sweet fat |
Beef-forward, leaner |
|
Portion |
100–150 g |
80–120 g |
180–220 g |
|
HGP-free |
Yes |
Yes |
Varies |
|
Indicative price |
€180–400 /kg |
€250–600 /kg |
€60–130 /kg |
Indicative retail ranges observed on the French market; they vary by cut, grade, batch and season.
The practical difference many chefs report: Japanese A5 delivers maximum richness but can overwhelm after a few bites, whereas top Australian fullblood retains more savoury, mineral beef character alongside the marbling. Neither is objectively superior — they are different eating experiences.
Which cuts to choose
• Ribeye — the signature cut. Maximum marbling, best sliced thin and seared hard.
• Striploin — firmer, cleaner fat cap, the best choice for a proper thick-cut steak.
• Tenderloin — supreme tenderness, more restrained marbling, ideal for guests new to wagyu.
• Rump cap (picanha) — outstanding value, excellent over fire.
• Oyster blade — deep flavour at a fraction of the loin price; superb for yakiniku or tataki.
• Brisket — the smoker’s cut. Long, low cooking turns fullblood brisket into something extraordinary.
• Mince and trimmings — the definitive wagyu burger.
How to cook Blackmore Wagyu properly
1. Temper the meat 30 to 45 minutes at room temperature before cooking.
2. Use no oil or butter. The rendered fat is the cooking medium.
3. Cast iron, screaming hot. 60–90 seconds per side for a 1.5 cm slice; 2–3 minutes per side for a 3 cm steak, then rest and finish gently.
4. Stop at rare to medium-rare. Past that, the marbling renders away and you have paid for fat that ended up in the pan.
5. Rest 5 minutes, slice against the grain.
6. Season minimally: flaky salt, pepper at the end, optionally fresh wasabi, yuzu kosho or a few grains of caviar.
Serving guide: 100–150 g per person for MB 9+, 150–180 g for MB 6–7. Wagyu is a course, not a slab.
Is Blackmore Wagyu worth the price?
If you are buying steak by the kilo for a weekly dinner, no. If you are buying an experience — a birthday, an anniversary, a tasting menu at home — the answer changes. The economics are more reasonable than they look, because portions are genuinely small: a 120 g portion at €300/kg costs €36. That is a restaurant main course, cooked at home, from one of the best wagyu programmes on earth.
A practical strategy: buy one premium loin cut for the centrepiece and pair it with a secondary cut such as oyster blade or rump cap for volume.
Where to buy wagyu in France
At Froggy Gourmet, you will find a curated selection of wagyu and fine-food products, with documented traceability cut by cut and cold-chain delivery throughout France. For any question about origin, marble score or availability of a specific batch, the team answers directly before you order.
Frequently asked questions
Is Blackmore Wagyu better than Japanese A5?
It is different rather than lesser. Japanese A5 pushes marbling and fat sweetness to the maximum; top Australian fullblood keeps more savoury beef character. Blind tastings at this level frequently split opinion, which is itself the answer.
Is Blackmore Wagyu fullblood or crossbred?
Fullblood — 100% wagyu genetics, with no Angus or Holstein crossing. This is unusual: most Australian wagyu sold internationally is crossbred.
What marble score does it reach?
Typically MB 9+ on the AUS-MEAT scale, corresponding to roughly BMS 8–12 on the Japanese scale, depending on the cut and the individual animal.
Does it contain hormones?
No. The programme is free of hormone growth promotants, which is also a condition of access to several premium export markets including the EU.
How much should I budget?
Expect roughly €180 to €400 per kilo depending on the cut and grade. A 120 g portion therefore lands around €22–48.
Can I freeze it?
Yes, vacuum-sealed at -18 °C. Wagyu fat freezes well. Always defrost slowly, 24 hours in the refrigerator — never at room temperature or in water.
What wine works with it?
Avoid heavy, high-tannin reds that fight the fat. A mature Burgundy, a Northern Rhône Syrah, a fine Champagne or a well-chilled aged sake all work better than a young Cabernet.