SHIRO KIN FULL BLOOD WAGYU
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Shiro Kin cattle are direct descendants of Japanese Wagyu, produced from Tajima Sires with a focus on Japanese Dam lines of Kedaka and Shimane.
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Our cattle are fed on a specially designed Japanese diet for a minimum of 450 days to ensure the slow development of fine and delicate marbling, ensuring that every bite is tender, rich and buttery.
Launched by Andrews Meat in 2012, Shiro Kin Full Blood Wagyu was an instant success winning many of the country’s highest awards including becoming the 2024 Reserve Champion in the Australian Wagyu Branded Beef Competition, laying claim to being among the best wagyu produced in Australia.
FRONT OF HOUSE NOTES
100% full blood Japanese wagyu with no outside influences. Fed for a minimum of 450 days to guarantee superior taste and marbling.
CHEF NOTES
Brand: Shiro Kin Full Blood Wagyu
Area: New England, Hunter Vally & Riverina regions of NSW
Breed: Full blood wagyu
Feed: Fed a ration of various grains for a minimum of 450 days
Marbling: MB 8-9 & MB 9+
PRODUCT SPECIFICATIONS
Feed:
Avg. carcass weight:
Marble score:
Meat colour:
Fat colour:
Halal approved:
Minimum 450 days grain fed
450kg
8-9 & 9+
1a-2
0-2
Yes