Jac Wagyu: Secret recipe proves a success for consumers

WHEN it comes to producing some of Australia’s best steaks, Jac Wagyu is standing the taste of time.

Pay daze: Jason Lewis founded Jac Wagyu as a way of improving his family’s farm business.

WHEN it comes to producing some of Australia’s best steaks, Jac Wagyu is standing the taste of time.

And the family-run operation from northern NSW is fast accumulating the accolades to prove it.

Founded in 2002, Jac Wagyu is operated by Jason and Ann Lewis, and Jason’s parents John and Lynne, on their 2500-hectare farm on the banks of the Gwydir River near Bingara.

2017 BEEF FARMER OF THE YEAT FINALIST

JAC WAGYU

Jason and Ann Lewis

BINGARA, NSW

The brainchild of Jason — who studied business and marketing at university and worked off farm before returning home — as a way of increasing farm profits, the business has enjoyed a rapid rise to the point it now sends a container of branded beef to China each month and is the sole supplier of premium Wagyu cuts to Coles.

If that’s not enough of a rap, last year the herd was named by Meat Standards Australia as the best in NSW for eating quality. In 2015, it was in the top three for the state.

The Jac Wagyu herd comprises about 100 purebred Wagyu cows and heifers, and 400-500 Angus cows, which form the basis of a Wagyu crossbred operation.

Jason said the cattle were fed a secret recipe containing barley for at least a year, and up to 400 days, before being slaughtered and packed for market.

Two thirds of the 50 Jac Wagyu beef carcasses produced each month is shipped to China. Most prime cuts remain in Australia, where customers include Coles, which sells cuts in selected Sydney stores.

Jac Wagyu also produces a value-added side dish in the form of rendered Wagyu fat, an alternative to oil or butter for roasting vegetables.

Looking forward, with a waiting list of customers, the Lewis family has an ambitious plan to more than double production and diversify their customer base. Short-term they plan to increase turn off to 100 head a month. “In the longer term we would like to be turning off 2000 a year,” Jason said. “That’s the bigger picture.”

Providing the Lewis family, and their growing customer base, with a massive opportunity to savour the flavour.