Kerwee Wagyu & Angus | Shop | Terra Mare Prime

Product Specifications

Marble Score (BMS) Wagyu: Kiwami (8+), Kerwee Silver (6-7), Kerwee Red (4-5)
Angus: Average 3
Grades / Cuts Cube Roll (Rib Eye), Striploin (NY Strip Steak) & Tenderloin (Eye Fillet) and other primal cuts
cattle breed Wagyu F1 - F4; Full Blood Angus traceability Individual cartons can be traced back to cattle with complete life history
Processing Processed in a “HACCP” & AQIS EXPORT certified facility Season All year

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Awards

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Kerwee Wagyu & Angus Kerwee Wagyu & Angus

Why Choose Kerwee Wagyu

The Kerwee group is a vertically integrated family owned company and has complete control over their production systems, including:

Breeding / Genetics

Kerwee have implemented a continual improvement Wagyu breeding program using genetic selection to meet their desired Wagyu beef qualities of marbling, color, taste and tenderness. • 75% of Kerwee Wagyu cattle are pure wagyu (F4 or 93.75% Fullblood Wagyu content) or greater. The balance are F1 (50% Wagyu), F2 (75% Wagyu) or F3 (87.5% Wagyu).

Diet / Feeding Program

Kerwee engage specialist Japanese nutritionists to design a high-energy nutritious diet consisting of steam-flaked white grains (Barley and Wheat) to increase digestibility; roughage consisting of hay and straw, silage, brewers’ grain, Digestible Distillers Grain (DDG); blended vegetable oil; plant-based protein meal; molasses, vitamins, minerals and trace elements. Kerwee feed ingredients are all GMO (Genetically Modified) Free and verified under our 3rd party audited Ausmeat Natural Program. Kerwee do not use “yellow grains” (Corn) because of the higher levels of vitamin A and Carotene. Vitamin A is an inhibitor to establish marbling in the muscle and carotene impacts on the quality and color of fat. Kerwee cattle are all HGP (Hormone Growth Promotant) Free. HGP’s negatively impact upon marbling and meat quality.


Grain feeding achieves consistent beef eating quality:

  • Those lipid cells in the muscle are filled which produces marbling.
  • Marbling ensures the meat is juicy and tender.
  • The grain ration Kerwee provides its cattle ensures a desirable flavor profile that can be experienced in every bite.

Kerwee implement a feeding program to ensure optimal growth, animal condition and health

Family and Farming Practices

Kerwee are family farmers with strong family values and customer centric focus embedded within our culture. Kerwee implement the world’s best farming practices to provide optimal care for our cattle, our environment, our people and community. Our state of the art feed-lot was designed by Temple Grandin and exceeds international animal welfare standards.

Processing & Grading System

Each carcass (average weight of 420kg / ~ 925lb) is graded using the rigorous Meat Standards Australia quality system (MSA Grade score is a composite of tenderness, juiciness and flavor) – the carcass standards include: marbling, weight, ph below 5.7, ossification (physiological maturity of cattle), carcass temperature, meat color and fat color.

Kerwee’s Story

Kerwee Wagyu & Angus

Established in 1965, Kerwee remains under family ownership and continues to be one of Australia’s most modern facilities. Ideally located in the quiet corner of Darling Downs in Queensland, Australia, the lush sloping pastures is the ideal environment for cattle. Kerwee combines the natural advantages of the area famously known for it’s endless supply of high-quality grain and water, with cutting-edge agriculture techniques to produce unparalleled steaks.

Australia’s most awarded grain fed Wagyu is produced by Stockyard Beef, specifically for the American market under the name ‘Kerwee’. The Meat Standards Australia quality systems ensures the level of tenderness, juiciness and flavor meet the high standards of Kerwee so that we can enjoy the finest steaks anywhere in the world.

Cattle welfare is at the forefront of what Kerwee believe in. Operating under strict animal welfare, including the National Feedlot Assurance Scheme (NFAS), cattle are free to enjoy the clean and stress-free environment, while maintaining the surrounding eco-system. The last 400 days is what makes Kerwee beef so sensational. During this time, cattle are fed premium Australian wheat and barley for a slower growth, giving each animal every chance to have a strong bone structure to support their body mass. High quality feeding practice means the muscle fibers are closer together, for more evenly distributed intra-muscular marbling. This is what gives Kerwee beef its signature richness and silky taste.

Kerwee Wagyu truly stands out from the rest.

Kerwee Wagyu and Angus Cattle’s Life Cycle

0 – 6 ~ 9 Months of Age

Raised on milk from their mother

9 ~ 18 Months of Age

Calves are weaned from their mother and placed into back grounding country where they grow on grass pastures. This enables the calves to grow their frame and muscles in a natural environment so that they can support the weight of their muscles and fat whilst they are in the feedlot.

12 ~ 14 Months of Age

This is a critical time in animal’s life as this is when the animal develops lipid (fat) cells within their muscles. It is important that the animal is on a raising plane of nutrition during this critical time. If they aren’t, for example because of drought, Kerwee will intervene and bring them into our feedlot earlier so that we can provide them with the required balance nutrition during this time.

15 ~ 18 Months of Age

Cattle are transported to the feedlot ranch where they spend approximately 30 days on pasture. This enables the cattle to recover from their journey and to socialize with other cattle that may have come from a different location. Cattle are social animals and therefore it is important that they are given an opportunity to sort out their social hierarchy before they are placed into the feedlot. Cattle are then placed into the feedlot where they receive a “starter” ration. This is a carefully planned process to transition the cattle from a grass diet to a grain diet by gradually decreasing the roughage component within the ration whilst increasing the proportion of grain. This generally takes approximately 21 days before the cattle are on a full ration. Our highly trained Stock Team and Feed Team closely watch cattle during this time.

The Cattle remain on a grain ration for a specified time. They are fed twice a day (morning and afternoon) and have access to clean drinking water (sourced from Australia’s great Artesian basin). Our Stock team walk through the cattle on horseback every day to check on their health and welfare. Any animals showing signs of illness are moved to our hospital pen where they are provide with extra care and attention.

22 ~ 24 Months of Age

Angus cattle will finish their time on feed (Minimum 200 days on grain)

30 ~ 33 Months of Age

Wagyu cattle will finish their time on feed (Minimum 400 days on grain)

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Yumbah Abalone Yumbah Abalone

Champion at the Sydney Royal Fine Food Show 2019

Why Choose Yumbah Abalone

The pristine Antarctic waters flow into the Australian Great Southern Ocean at extremely cold temperatures, creating the perfect conditions for Abalone. Processed from live with the freshness locked inside, you can now enjoy our Australian Abalone anywhere in the world.

Yumbah’s story combines respect for Australia’s original inhabitants, the unique and pristine qualities of the Great Southern Ocean and investment in innovative, sustainable, scalable aquaculture systems to product premium shellfish for a worldwide market.

With the permission of the traditionally custodians of the Yaygirr language, the word Yumbah means “larger shellfish”. From “pellet to plate”, the abalone are nurtured from birth to harvest, then carefully processed and packaged and sold as a Yumbah brand. That’s the secret to great coastal seafood experience born of respect, care and passion.

INDIVIDUALLY QUICK FROZEN (IQF) FROZEN IN-SHELL

IQF FROZEN MEAT

CANNED ABALONE IN BRINE

CANNED ABALONE IN SAUCE

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DIVER CAUGHT AUSTRALIAN SEA CUCUMBER

NUTRITIONAL INFORMATION

Wild Sea Cucumber has naturally high levels of many nutrients which contribute to a healthy lifestyle.

A GOOD SOURCE OF IODINE

Iodine is an essential mineral for the healthy functioning of the thyroid gland which regulates healthy body development, in particular the central nervous system.

A SOURCE OF MOLYBDENUM

Molybdenum is an element that is present in very small amounts in the body and assists in the development of the nervous system, waste processing in the kidneys and energy production in cells. Sea Cucumber is culturally very important in Asia and is considered a delicacy. If you try this special product in Australia and overseas, you’ll know your body has enjoyed the iodine & molybdenum it contains.

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DELICACIES OF THE EAST, FROM THE BOUNTIFUL OCEANS OF THE SOUTH.

SOURCED FROM NEW ZEALAND’S PURE PRISTINE WATERS

Ling is a large white fleshy eel-like ocean fish found in New Zealand’s deep cool waters and surrounding sub-Antarctic international deep sea.

COLD CURED TO MAINTAIN INTEGRITY

NZCS has developed a unique production process that involves cold curing the product versus heating it.Achieving a water content of less than 4% which ensures the product lasts longer and retains its flavor and composition for cooking.

SUSTAINABLY SOURCED

New Zealand has an industry-leading quota management system to support sustainable fishing which means only a small number of ling fish are able to be caught each year. It is 100% hand harvested and sourced from wild caught ling fish around the southern half of the South Island.

COOKING INSTRUCTIONS

Soak in warm water for 12–14 hours until soft.Use in soups and stir-frys

STORAGE

Store in a dry area out of direct sunlight.

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Master Selection

Master Selection beef is produced on Australia’s famous region of Darling Downs, Queensland Australia. Renowned as one of the pre-eminent farming regions in the country, its landscape is dominated by rolling pastures, winding creeks, fields of crops and herds of cattle.

Combining the finest elements of Australia’s pristine environment with world class genetics, livestock expertise and feedlotting acumen, each Masters Selection wagyu delivers a uniquely delectable and flavorsome taste.

The Purest Wagyu Cuisine

The Master Selection personifies excellence & is the epitome of the paddock to palate journey, bringing together the finest Wagyu from specialist, purebred breeders across Australia. Raised in some of the nation’s richest pastures and grain fed for a minimum of 400 days, The Master Selection is reserved for only the purest marbled Wagyu. Master Selection delivers an exception experience for the most fastidious beef connoisseur.

  • Sourced from purebred Wagyu cattle F4+
  • Genetically selected and grain fed to maximize marbling
  • 100% independently marble score graded and verified under AUS-MEAT standards
  • No added hormones
  • Halal accredited
  • Feedlots operate under the National Feedlot Accreditation Scheme (NFAS)

FEED

Feed ration is based on white grains, vegetable based proteins, and cereal based roughage. The program follows three feed cycles, the induction cycles, grower diet, and finisher diet.

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About KIN Southern Bluefin Tuna

KIN Southern Bluefin Tuna KIN Southern Bluefin Tuna

“Perfectly Wild”

It’s no secret that Southern Bluefin Tuna is the most prestigious and luxurious fish money can buy.

In the depths of the Port Lincoln waters is where you’ll find the majestic Southern Bluefin Tuna, where its natural surroundings have a direct result on its pure taste and texture. Known as the “Seafood Capital” of Australia, Port Lincoln produces some of the world’s best seafood; and for good reason. The high quality of the Southern Bluefin Tuna is sought after by chefs around the world who prize the untouched environment where the fish are harvested.

KIN take pride in not only following global guidelines on tuna stock sustainability and production, they are widely recognized as pioneers in worlds-best fishing practices. While other fish stocks are dwindling. the Southern Bluefin Tuna Industry is thriving - especially those captured and matured in Port Lincoln’s pristine environment. This is due to it being closely government by strict internationally agreed quota system to ensure the future of the industry.

And above all, KIN has great respect for the harvested fish as they strive to use the entire body. Using careful butcher techniques, KIN ensures nothing is wasted; right down to the heart to create a unique delicacy used in Spanish culture.

Transportation & Availability

Three varieties of cuts available in:

  • Whole loin: Top loins, Akami, Otoro
  • Portions: Top loins, Akami, Chutoro, Otoro
  • Saku blocks: Akami, Chutoro, Otoro
  • Whole Fish (G&G): 20kg+ (45lb+)

TRANSPORTATION & STORAGE

The product is transported and stored in super frozen conditions (-60C / -80F) to maintain the premium quality. The product can be stored in standard frozen conditions for up to 2 weeks without impacting product quality.

TASTE

AKAMI

Taken from the back, this has a low fat content, with a firm and crisp texture with a slightly sweet and fresh taste.

CHUTORO

From the middle part of the stomach of the fish, this cut as a medium fat content and marbling. It’s texture can be described as lightly firm with a sweet, clean and balanced flavor.

OTORO

The ‘wagyu of the sea’, this cut from the belly has a high fat content and marbling, with a soft and buttery texture and sweet, intense flavor.

The KIN Range

  • Taken from the back, this has a low fat content, with a firm and crisp texture with a slightly sweet and fresh taste.

  • From the middle part of the stomach of the fish, this cut as a medium fat content and marbling. It’s texture can be described as lightly firm with a sweet, clean and balanced flavor.

  • The ‘wagyu of the sea’, this cut from the belly has a high fat content and marbling, with a soft and buttery texture and sweet, intense flavor.

  • AKAMI
    AKAMI
  • CHUTORO
    CHUTORO
  • OTORO
    OTORO

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