Author: startdig

Pardoo Wagyu Partners with Pair’d 2026

Pardoo Wagyu Partners with Pair’d 2026

Pair’d Margaret River Region, the festival built through a sommelier’s lens, returns to Western Australia’s premier wine region from 19–22 November 2026. Across four unforgettable days, Pair’d brings together world-class wine, exceptional dining, live music and immersive experiences set amongst the beaches, forests and vineyards of Margaret River.

Pardoo Wagyu is proud to partner with Pair’d, offering their finest beef at Wayfinder & Vasse Felix Wine Dinner series.

Tickets at https://pairdmargaretriver.com/

Four Gold Medals for Pardoo at World Steak Challenge 2025

We’re proud to announce that Pardoo Wagyu has taken home multiple Gold Medals at the 2025 World Steak Challenge, including:

Fillet – Grain Fed

Ribeye – Grain Fed

Sirloin – Grain Fed

Wagyu Category

Being judged on a global stage — blind and independently — means every steak is evaluated purely on merit, and ours stood out. Judging criteria cover raw appearance, marbling, fat trim consistency — plus cooked appearance, aroma, flavour, succulence, tenderness, texture, and more.

A few things that make these wins extra special:

This year, 304 medals were awarded worldwide — 112 gold, 109 silver, and 73 bronze.

Australia led in gold medals, and we’re honoured to contribute to that tally.

All steaks are judged anonymously (no bias, just quality) in two stages: technical (raw + cooked) and total scoring by an independent panel.

This win is for our team — and for every person who cares as much about quality as we do. We’ll be celebrating this milestone, and doubling down to push the limits year after year.

Thank you for believing in us. The steak journey continues.

Bruce Cheung shares the Pardoo Story

Bruce’s vision for WA’s Pilbara is bold and inspiring, with Pardoo Wagyu representing a world-class success story in Australian agriculture.

A Singaporean entrepreneur , Bruce Cheung fell in love with WA and became passionate about producing high-quality Wagyu beef. Inspired by Kobe beef in Japan, Bruce brought superior Wagyu genetics to Australia despite challenges in convincing Japanese producers. Bruce and his team uphold high standards, focusing not just on genetics but also on animal care, reducing stress, and precise feeding. Pardoo has established itself as a producer of some of the finest Wagyu beef globally, putting WA on the map for premium beef production. Bruce’s vision for WA’s Pilbara is bold and inspiring, with Pardoo Wagyu representing a world-class success story in Australian agriculture.

Pardoo Wagyu hosts Chef’s Table at Gibney Cottesloe

Pardoo Wagyu hosts Chef’s Table at Gibney Cottesloe

Launches First WA Brand Ambassador – JED GERRARD

On 16th June 2025, eight leading Western Australian Chefs came together to experience all things Pardoo Wagyu. Organised by the WA Good Food Guide, it was an evening to remember, with Head Chef James Cole Bowen of Gibney Cottesloe serving up Pardoo Wagyu in an internationally inspired four-course menu.

The evening was met with critical acclaim by all our esteemed Chef guests. Thank you to all who made this event possible, with special thanks to our Chef host and Chef guests:

  1. Chef James Cole Bowen – Gibney Cottesloe
  2. Chef Brian Cole – Hearth
  3. Chef Paul Wilson – Wildflower
  4. Chef Blaze Young – Nieuw Ruin (WAGFG Chef of the Year)
  5. Chef Jed Gerrard – Wills Domain
  6. Chef Kim Brennan – Five Eight
  7. Chef Pali Singh – The Shorehouse
  8. Chef Callum McKechnie – 6Head

Pardoo Wagyu Launches First WA Brand Ambassador

This event also saw the introduction of Pardoo Wagyu’s inaugural Brand Ambassador, Chef Jed Gerrard, MD of Dune Hospitality, who will be introducing Pardoo Wagyu to a range of dining establishments Australia-wide.

Destination WA, Pardoo Homestead

Destination WA, Pardoo Homestead

A hidden gem of Pardoo Station, Pardoo Homestead is a favourite amongst locals and international travellers alike. Boasting a full-service kitchen, and ensuited accommodation for up to 100 people, Pardoo Homestead is coveted by a vast array of clientele who are drawn to it for its village-like atmosphere, and down to earth Management team.

Pardoo Wagyu Plans 10,000-Head Expansion

Pardoo Wagyu Plans 10,000-Head Expansion

Beef market analyst Matt Dalgleish said Pardoo Wagyu stook alongside the likes of Gina Rinehart and Andrew Forrest in its confidence in the long-term demand for marbled meat.

Pardoo Wagyu chief executive Grant Rockman said the damage to Cyclone clean-up on Pardoo Station during Cyclone Ilsa in early 2023 inspired the feedlot plan.
“As a response to the cyclone, we constructed temporary cattle feed yards to facilitate to ensure the weaners on-site could continue to be fed with a high level of animal welfare standards during this transitional phase,” he said.

The company’s ambition is to build a backgrounding facility that will eventually hold more than 14,000 young Wagyu cattle weighing 350 kilograms each.

https://www.abc.net.au/news/2024-08-26/pardoo-feedlot-global-marbled-wagyu-beef-supply/104270756

Pardoo Station gets backgrounding facility approval

Pardoo Station gets backgrounding facility approval

Beef market analyst Matt Dalgleish said Pardoo Wagyu stook alongside the likes of Gina Rinehart and Andrew Forrest in its confidence in the long-term demand for marbled meat.

Pardoo Wagyu chief executive Grant Rockman said the damage to Cyclone clean-up on Pardoo Station during Cyclone Ilsa in early 2023 inspired the feedlot plan.
“As a response to the cyclone, we constructed temporary cattle feed yards to facilitate to ensure the weaners on-site could continue to be fed with a high level of animal welfare standards during this transitional phase,” he said.

The company’s ambition is to build a backgrounding facility that will eventually hold more than 14,000 young Wagyu cattle weighing 350 kilograms each.

https://www.abc.net.au/news/2024-08-26/pardoo-feedlot-global-marbled-wagyu-beef-supply/104270756

Destination WA, Outback fashion

Destination WA, Outback fashion

In June 2024 Pardoo Wagyu, Larissa Brown, and Kirrikin collaborated and hosted a runway event at Pardoo Homestead, where Larissa Brown’s artwork was showcased on garments produced by Kirrikin.


The clothing for this event were designed by Amanda, along with collaborating with Indigenous designer, Keira Gentle, featuring artwork from local Ngarla artist, Larissa Brown.

Sustainable herd management

Sustainable herd management

Stellar attendance at the Evoke Ag side event at Pardoo Wagyu’s Shogo Takeda Genetics Centre on 19 February 2024. An audience consisting of producers, researchers, industry specialists, State and federal government, agronomists had the opportunity to preview Pardoo Wagyu’s breeding facility just north of Perth.

Presentations were delivered covering the Pardoo Wagyu growth over nine years of operation and the importance of meticulous attention to genetics to qualify for a true genetics to plate experience.
Chef Jed Gerrard conjured up some mouth watering MS8 Pardoo Wagyu which was enjoyed by all.

Supported by the Department of Primary Industries and Regional Development.

Vale Shogo TakedaSan

Vale Shogo TakedaSan

It is with deep sadness that we have heard the news of the passing of Mr Shogo Takeda, a long standing Wagyu guru and friend of Pardoo. Pardoo Wagyu grieves with his family and friends of the Wagyu industry on the passing of such an icon.

“We have been fortunate to have received Mr Takeda at Pardoo in the Pilbara on many occasions and I have travelled annually to his hometown in Shiraoi Hokkaido, Japan as recently as last month. He has supported our Pardoo vision from day one and generously imparted his breeding knowledge, experience and foundation genetics to us and his legacy will stay on through our growing Wagyu herd, an extension of his vision.”

Mr Takeda dedicated much of his life to enabling the development of the global Wagyu industry outside of Japan. The Australian Wagyu industry has paid particular attention and dedication to Mr Takeda and his advice on breeding. There is no doubt that a large part of the success and scale of our industry today is a result of Mr Takeda’s efforts.

Mr Takeda is a pioneer of Wagyu in Japan, just as he is for the rest of the world.  He is credited with being the first person to introduce Wagyu cattle into the island of Hokkaido in 1954.  His Takeda Farm has been breeding Japanese Black cattle since then and still does today, with Mr Takeda considered a Master Breeder.

Believing the world would benefit from Wagyu genetics, he made the decision to export 35 females and 5 males to the USA in 1995.  Many of those females were in calf.  A second shipment of 45 females and 6 males occurred in 1996.  Mr Takeda said:

“A long time ago, Japan imported Jersey Cattle from Australia.  Thanks to this, the Japanese people can now enjoy drinking tasty milk and eating tasty yoghurt.  After I exported my Wagyu cattle to the US in the early 1990’s hoping that people in the world would enjoy eating Wagyu beef, the first people who purchased my genetics were Australians.”

Mr Takeda is highly regarded around the world for his mastery of breeding highly productive cattle that achieved the best levels of carcass performance, but also had milking ability and maternal performance. During the formative years of the Australian Wagyu industry, Mr Takeda worked hand in hand with many Australian and International breeders to help them understand Wagyu genetics and his rotational breeding program.

The enormity of the legacy left behind by Mr Takeda cannot be denied. In dreaming to provide the World the opportunity to experience Wagyu, he has played a pivotal role in establishing a global luxury protein market for Wagyu beef that is underpinned by the Australian industry expansion of his genetics.

In recognition of the enormous impact that Shogo Takeda has had on the Australian Wagyu Industry, Mr Takeda was awarded as the AWA’s first Hall of Fame inductee in 2015. Mr Takeda said: “Australia has been the centre of Wagyu Production in the world outside of Japan. I deeply appreciate the Australian Wagyu breeders for their contribution to spread Wagyu genetics to the rest of the world. The members of the Australian Wagyu Association have spread Wagyu worldwide which helped my dream come true”. With our gratitude and appreciation Takedasan we will continue to make you proud.