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 crossbred Wagyu cattle. They 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 their cattle are raised free-range for the first part of their lives in a naturally 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.

A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa, and the UK is cut from the loin of beef.

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