In Queensland, Hancock Group is currently developing an F1 Wagyu cattle herd across 3,300 hectares of farmland, using its own full-blood genetics along with prime Angus breeders to take advantage of the land held by the Group.

The inspiration behind the 2GR premium Wagyu beef brand dates back more than 100 years to back in the late 1800s when Mrs. Rinehart’s (one of the richest women in Australia) great grandfather had three sons: her grandfather George Hancock, and his two brothers, John and Richard. Mrs. Rinehart’s great grandfather founded the ‘H3B’ brand for cattle and sheep, which stood for Hancock 3 Brothers, named for his sons. Today’s 2GR brand signifies the initials of Gina Rinehart, along with her daughter Ginia Rinehart.

What does Fullblood Wagyu mean?

Full-blood Wagyu refers to the beef produced from Wagyu cattle who show no evidence of cross-breeding with other breeds and whose pedigree can be traced back to Japan providing 100% Full-Blood Wagyu beef.

Sanchoku 

Australian Beef, Crafted with Japanese Precision Great beef is not simply produced. It is crafted. At Sanchoku, we bring together the richness of Australian beef and the exacting standards of Japanese craftsmanship to create something truly exceptional. Our name, Sanchoku, reflects a philosophy rooted in authenticity and directness — a commitment to knowing where our beef comes from, understanding every stage of its journey, and ensuring that quality is never compromised. From carefully selected cattle and trusted Australian producers to meticulous processing and presentation, every detail matters. Our approach is guided by the Japanese pursuit of precision: respect the ingredient, master the craft, and never settle for anything less than excellence. Today, Sanchoku beef is trusted in more than 40 countries, earning recognition for its uncompromising quality and award-winning excellence. But our success is measured by more than accolades or reach. It is measured by the experience of every cut — its texture, flavour, consistency and character. We believe exceptional beef begins with exceptional standards. Australian provenance. Japanese precision. Artisanal excellence. This is Sanchoku.

Jack’s Creek has led the field as one of the first Australian companies to breed, grow, feed, process and market Wagyu beef. Jack’s Creek Wagyu beef is derived from cross bred Wagyu cattle. Our Wagyu are bred and grown in the prime agricultural areas of the Liverpool Plains in Northern New South Wales and the Darling Downs in South East Queensland. All of Jack's Creek cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.

Jack's Creek Wagyu are grain fed for 400-450 days using no added hormones on a specially designed diet of feed grains to generate the highly marbled characteristics of Wagyu beef.

Jack’s Creek's grading system offers all marble scores from 3 to 9+ to suit your application. Aged to perfection, Jack’s Creek Wagyu beef provides a distinctive eating experience which is full of flavour with every bite.

W.Black The Marbled Australian

Flavor - The natural wagyu earthy-caramel sweetness shines through. A silky texture, rich in good fats, omega 3 and oleic acid. A flavor profile that can only mean one thing: The Marbled Australian. W. Black

Quality - All W. Black beef is chiller assessed in accordance with the AUS-MEAT Australian grading system. Completely independent and rigorously audited. 

Genetics - From an unrivalled lineage of fullblood wagyu sires. Genetics DNA tested for marbling, eye muscle area and growth rate to deliver superior wagyu calves.

Selections - Only the finest calves are chosen. Twelve months roaming natural pastures; four hundred days on a bespoke Japanese-inspired and 100% vegetarian diet.

• Riverina, NSW, Australia
• No Added Hormones
• Wagyu x Angus F1-F4
• Average 400 Days On Feed
• 100% Vegetarian

• White Grains Based Ration