“Our customers are increasingly socially aware and want to know what they are eating, where it comes from and whether it was produced in a sustainable way.” – David Blackmore, Managing Director.
A leading producer of prestigious Wagyu beef, Blackmore Holdings has been practising sustainable farming for more than 20 years, because founder David Blackmore believes if he cares for the environment, it will care for his cattle. Blackmore’s herd of 2,000 fullblood Wagyu is raised in a natural environment at Alexandra, on the fertile flats of the Goulburn River, and is left to gain weight naturally, with no antibiotics, genetically modified foods or growth hormones. Environmental care is exercised by fencing cattle from lagoons and the river to protect native flora and fauna, using bio-dynamic fertilisers and spray irrigating at night, which reduces evaporation and helps cut power costs. David welcomes more educated buyers, chefs and consumers, who are demanding more information about production methods, and happily shares his farming insights through field days. Blackmore Wagyu Beef is sought by some of the world’s most discerning chefs, including Rockpool’s Neil Perry and The French Laundry’s Thomas Keller.