Kerwee Kiwami Named Finalist of 15th Annual President’s Medal in Sydney | News | Terra Mare Prime

Kerwee Kiwami Named Finalist of 15th Annual President’s Medal in Sydney

February 20, 2022

We are thrilled to announce that our Kerwee Kiwami label has been named one of six finalists in the Royal Agricultural Society 15th Annual President’s Medal in NSW, Sydney.

The award draws from Sydney Royal Champions from across all categories and assesses not just on sensory attributes but also commercial success, environmental integrity and social involvement.

What a privilege it is to be recognized as leaders in quality products but also as an example of how Australian grain-fed beef can be an asset to the Australian economy, environment and community.

Yumbah Aquaculture earns a major sustainability milestone

October 13, 2021
Bicheno Farm Port Lincoln Farm

Yumbah Aquaculture has secured internationally-recognised Aquaculture Stewardship Council (ASC) certification for its four land-based abalone farms across Australia, a mark of the company’s longstanding commitment to sustainable farming.

The ASC’s primary function is to manage global standards for responsible aquaculture. To achieve certification Yumbah – which farms abalone onshore at Bicheno in Tasmania, South Australia’s Port Lincoln and Kangaroo Island, and Narrawong in Victoria’s west - had to subject each farm to a rigorous independent audit pursuant to the seven key principles established by ASC.

Successfully completing this audit certifies Yumbah’s strict adherence to practices that minimise environmental impacts, and compliance with the highest level of socially responsible practices when producing its sustainable abalone products.

Yumbah chief executive David Wood said ASC certification was an impressive milestone in Yumbah’s journey to being Australia’s leading shellfish aquaculture company.

“Aquaculture Stewardship Council is a global benchmark for sustainable farming practices and having all four farms officially certified is testament to the hard work of our people to attain this,” Mr Wood said.

“As we continue to invest in Victoria, South Australia and Tasmania, it’s important we match our growth ambition with a commitment to meet and exceed international environment and consumer standards.”

In July Yumbah announced the acquisition of Cameron of Tasmania, the State’s leading oyster producer, and subsequently announced expansion plans on Kangaroo Island.

For more information about Yumbah Aquaculture, visit


July 18, 2019

Alongside some of the world’s leading beef brands, Stockyard’s Kerwee was awarded a Gold Medal for its kiwami sirloin and Silver Medal for Stockyard’s Kerwee Gold Angus sirloin, at this year’s World Steak Challenge.

As a first year entrant and our first foray into the European and UK markets, Stockyard has proven that our recipe for success continues in delivering award winning product to our network of distributors, chefs and consumers.

The World Steak Challenge was launched in 2015 to deliver a recognized stamp of quality to support world-class steak production on a global platform and to promote it to consumers as a positive choice in a healthy balanced lifestyle. It gives steak producers a unique way of benchmarking product quality, breed credentials and processing standards on the international stage.

All steaks are assessed in terms of appearance raw and cooked, taste, aroma, succulence, marbling and consistency of fat trim.

The two day World Steak Challenge included live cutting and cooking for expert and consumer judging panels on 9 July, at judging host Fire Restaurant in the heart of Dublin. Twenty two steak producing countries have participated with entrants traveling to attend the event and network with VIP’s judges and international media.

Our European distributor Rungis Express, represented Stockyard alongside third generation Family members Rebecca and Alexandra Hart with the who’s who of the worlds top producers to battle it out to be crowned the World’s Best Steak.

Our core purpose in creating inspiration, enjoyment and memories through a shared appreciation of outstanding beef is what motivates our teams every day.