King River | News And Views

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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3 things that marbling can tell you about Wagyu beef

If you’re in the market for the best meat experience, then it’s no surprise you’re looking at Wagyu.  After Japan named Wagyu a national treasure and banned live Wagyu cattle export, nations around the world have had to implement smart breeding programs to produce quality Wagyu and Wagyu cross-breeds. But not all Wagyu cattle are...

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Life on the land – The Wagyu royal treatment

Life isn’t tough for the Wagyu at King River. With top-notch care, careful nutrition and lots of rest, you may even say they’re a pampered bunch. It’s not this way for all cattle in Australia, but we believe in providing the royal treatment for our Wagyu.   Why does Wagyu quality of life matter? The...

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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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Our Family To Yours

King River (KR) prides itself on being a company that is family owned and operated, with family values of honesty, respect and being true to our word. The Kemp & Rich families represent 5 generations of beef producers with over 200 years of combined experience in Australian Agriculture. Leveraging our grazing background, KR has developed...

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What is Wagyu Beef?

Simply put, wagyu means “Japanese cow”, but it is much more than that. Wagyu has a genetic predisposition to create an inter-muscular fat (or marbling) throughout the meat itself. Wagyu beef is different from normal beef cuts which have a fat cap on the outside of the meat, with wagyu the beast metabolises the fat...

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