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

Kerwee Kiwami Wagyu Wins Third Straight Grand Championship

May 21, 2019
Kerwee Kiwami - 2019 Branded Beef Grand Champion

Beef Central announced Stockyard’s Kerwee exclusive kiwami Wagyu won its third straight Brisbane branded beef grand championship on May 3rd competing against 49 other branded beef entries in five classes from across Australia.

In addition to winning the Brisbane branded beef competition in 2017 and 2018, Stockyard’s Kerwee kiwami can now lay claim to being the most decorated premium beef brand in Australia, having also won the equivalent Melbourne and Sydney show branded beef awards last year.

Chief branded beef judge Elaine Miller said the balance and length of flavour in the championship winning entry were extraordinary. kiwami is hand selected to provide the ultimate dining experience and can be found in fine dining establishments around the world. Stockyard’s Kerwee is humbled to receive this award. We are passionate about beef and our greatest pleasure is to be able to share it globally.

Following on from last weeks success Stockyard’s Kerwee was awarded gold medals for Stockyard Kerwee Black and kiwami at the Australian Wagyu Association’s branded beef competition announced yesterday. Stockyard’s Kerwee continues from strength to strength and as a result of this achievement is cited as ‘the best of the best’.

Stockyard’s Kerwee now has its sights firmly set on working closely with our distributors and end users in market to extend this award winning experience to fine diners around the world.

At the heart of Stockyard’s Kerwee is a team that works diligently to deliver a consistent quality product that is recognisable worldwide and brings people together to share in the appreciation of an outstanding beef product.

Kerwee Congratulated at Australian Awards

May 18, 2018

Kerwee have cemented their position as Australia’s most awarded beef producers after taking home a number of awards from some of Australia’s most prestigious competitions.

Kerwee took gold in both the Commercial and Crossbred Wagyu categories at the Wagyu Branded Beef Competition. They also won Grand Champion Branded Beef at the Queensand Food and Wine Show’s Branded Beef competition for the second time in a row.

Managing Director Lachie Hart was excited to see Kerwee’s consistent quality being rewarded.

“We are immensely proud to again be recognized for our high-quality beef which is exported to over 20 countries and stocked in some of the world’s leading restaurants, hotels and retail outlets,” Hart said.

For over 60 years our family operated business has worked hard to become not only Australia’s most awarded beef brand, but one of the best known and most respected global beef suppliers. We look forward to continuing to delivering for our customers and ensuring Australia’s Beef industry continues to grow.”

Kerwee is a Queensland success story that started from humble beginnings in 1958 with just three staff members and less than 500 head of cattle.

Having recently undergone an expansion of their feedlot, the Kerwee feedlot now boasts 20,000 head of cattle, further strengthening their ability ensure consistent supply for their customers.

A Champion Rises from the Harshest Conditions

June 22, 2017

Battered by lashing 60 mph winds with shores worn rugged by the Great Southern Ocean, it’s no wonder that the extreme conditions of King Island have produced a champion cheese. A blue out of the blue.

King Island Dairy’s Roaring Forties Blue Cheese has been named Champion Blue Cheese at the 2017 Australian Grand Dairy awards thanks to it’s moist, crumbly texture and full bodied flavor with caramel and roasted pear notes.

The chalky looking yellow centre has sage green-yellow veins and emits a delightful tropical fruit aroma.

The quality of King Island cheese is directly related to the quality of milk produced by the cows on the island. Pristine ocean air and nutrient rich volcanic soil nurture the cows and as a result the milk they produce has the lowest somatic cell count in the world, a direct indicator of quality.

The milk is then made into cheese by Swiss-born, award-winning Head Cheesemaker Ueli Burger – his passion and experience showing in the end result.

Don’t miss this opportunity to serve a champion cheese to your customers – order now by emailing

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