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/

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’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

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.