SHIRO KIN FULL BLOOD WAGYU
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"Spectacular molten bliss"
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- Australian Wagyu Association Branded Beef Competition judges
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Shiro Kin means “White Gold”. It’s a name that captures both the strength of a precious metal and the rich marbling within.
From day one in 2012, Andrews Meat Industries knew Shiro Kin would become a powerhouse in its full blood wagyu range.
We spent over a decade perfecting Shiro Kin Full Blood Wagyu. In 2014 it won Grand Champion at the Australian Wagyu Association Branded Beef Competition. The gold flowed with Grand Champion in 2017 (Tajima) and Reserve Champion in 2024 with Shiro Kin, which also broke the record for highest marbling percentage.
Milestones to be proud of – but nothing beats your first.
​The story began in 2007 with Tajima Australian Grainfed Wagyu; our first step into the world of wagyu. We took the time to get it right, building a supply chain unwavering on quality. Once Tajima Wagyu had proved its strength, expanding into full blood wagyu was a natural evolution.
At the heart of the Shiro Kin Full Blood Wagyu program is an unwavering commitment to genetics. We partner with some of Australia’s leading seedstock producers, leveraging cutting-edge technology including carcase probes, grading cameras, DNA testing, and comprehensive performance data to continually refine and improve the herd. Every genetic decision is made with one goal: to produce wagyu of exceptional quality, consistency, and marbling.
SHIRO KIN ORIGINS
“With Wagyu cattle, you’ve just got to keep improving on the good ones.
Through the Shiro Kin Full Blood Wagyu program, we’re working as a team to produce better cattle year in, year out”
Matt Edwards, Shiro Kin Full Blood Wagyu producer
From the lush river flats of the Clarence Valley in Northern New South Wales to the fertile soils of Queensland’s Darling Downs, Matt Edwards of Edwards Livestock is raising healthy, thriving cattle for the Shiro Kin program.
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Focusing on registered Japanese full bloods, Edwards Livestock’s genetics target milk, growth, and marbling, all backed by the animal welfare traditions of the breed’s homeland.
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​“For 30 years we used to export all our full blood cattle back to Japan so we have a deep understanding of how cattle are cared for internationally,” Matt says. ​“All our calves are fed a nutrient-rich, supplementary feed packed with nutrients to support the growth of strong, healthy calves.”
Once weaned, the calves move onto a ration aligned with the JBS feedlot program, using the same nutritionist to ensure consistency and quality.
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​Matt has produced top Wagyu for the Shiro Kin program since 2023, guided by a simple principle.
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​“With Wagyu cattle, you’ve just got to keep improving on the good ones. Through Shiro Kin we’re working as a team to produce consistently better cattle year in, year out.”
ORIGIN
Grassfed on premium pastures across New South Wales spanning the New England, Hunter Valley and Riverina region, then finished on a delicate Japanese-style ration, barley-based and purposefully formulated to promote slow, natural growth.
From the ground up, our cattle are raised on lush farmland, delivering quality you can taste.
SHIRO KIN FULL BLOOD WAGYU: THE BENCHMARK
Origin
New England, Hunter Valley & Riverina regions of NSW
Diet
Japanese inspired, barley-based rations
Breed
100% full blood wagyu
Avg Carcase Weight
450kg
Traceability
No added hormones & lifetime traceability
Feed
Minimum 450 days grain fed
Processing
Halal certified and HACCP certified
Marble Score
MB8-9 & MB 9+
