King River

Chef Spotlight – Jake Nicolson

   It’s not every day King River has the opportunity to work with a group as versatile as the Ghanem Group. Crafting unforgettable dining experiences in Brisbane and Melbourne, Executive Chef Jake Nicolson has partnered with King River to showcase Wagyu across their diverse restaurants.  In this Chef Spotlight, we take a look at how...

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Think outside the steak – Part TWO

Are these the most versatile Wagyu cuts? Some Wagyu cuts, like the ribeye, tenderloin and rump, cook so perfectly as steaks that preparing them another way is culinary taboo. However, the good news for adventurous home chefs, or professional chefs, is that a Wagyu carcass offers roughly 34 different cuts. This means more than enough opportunity to...

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Think outside the steak – Part one

Underrated Wagyu cuts and how to use them In the world of Wagyu beef, there are some star cuts that are always in high demand. King River cuts such as the ribeye, tenderloin and rump not only grace the menus of award-winning restaurants but sell out fast from butchers and suppliers around the world. However,...

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The surprising health benefits of Wagyu

King River Wagyu has become a popular choice around the world, from premium restaurants to home cooks that want a taste of luxury. Wagyu is famous for its exceptional flavour and texture, characterized by unique intramuscular marbling fat marbling and a melt-in-your-mouth feel. However, the benefits of King River Wagyu go beyond culinary appeal.  Wagyu...

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How Stress Impacts Wagyu

Humanity is catching up to something cattle farmers have known for a long time – stress significantly impacts the body. What feeding builds in cattle over weeks, stress can deplete over hours or even minutes. King River, as a conception to consumption Wagyu producer, sees this clearly in the feedback we receive from the abattoir...

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Chef Spotlight – Trent Robson, Moo Moo

King River is a premium exporter of Wagyu products, and we also supply to premium Australian restaurants. One of these restaurants is Moo Moo, a steak and wine restaurant with locations in Brisbane and the Gold Coast.  In this Chef Spotlight, we ’pull back the curtain’ on a highly-valued relationship we share with Moo Moo...

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3 Things That Set Purebred Wagyu Apart

By name, a purebred and full-blood Wagyu may sound identical, but in the world of Wagyu they are distinctly separate. Over the decades, full-blood Wagyu have been bred in Australia with other cattle breeds to combine characteristics such as size, marbling fat, adaptation to the Australian climate and flavour. Depending on their genetic make-up, a...

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Why Wagyu is perfect for Chinese New Year

Chinese New Year is a bright and vibrant celebration to say goodbye to the year that has gone, and bring forth health and prosperity for the year to come. Celebrated by a quarter of the world’s population, the Chinese New Year is shrouded in tradition and showcases the beauty of Chinese culture to the world....

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King River Product Range

King River specialise in delivering the finest quality beef and have made our product range easily identifiable to our customers. We have the products detailed below:         F1-F4 Wagyu Program   Our F1-F4 Wagyu program consists of cattle that have the genetic make up of between 50% (F1) – 93.75% (F4) Wagyu decent....

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