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Australian brand · Australia

Stone Axe Wagyu

An Australian Fullblood brand whose herd 'maintains 100% Full Blood Japanese Black Wagyu genetics,' from one of the country's larger vertically integrated Wagyu operations.

Origin
Australian brand
Producer
Stone Axe Pastoral Co
Raised in
Australia
On U.S. menus
17 published venues
Origin
New South Wales and Victoria, Australia
Breed status
100% Full Blood Japanese Black
Altitude
Farms above 1000m
Marbling
Sold across the full marble-score range
01

Fullblood, which is the unusual part

Most Australian Wagyu is a cross, most often over Angus, and most brands are vague about the ratio. Stone Axe is not: its own materials describe a herd that maintains 100% Full Blood Japanese Black Wagyu genetics, and the phrase Full Blood appears throughout rather than the softer bloodline language that usually stands in for it.

That matters here more than it might elsewhere. Breed status is one half of what this directory asks of an Australian claim, and it is the half most producers leave out. Stone Axe supplies it at the brand level, which is why a menu naming the producer is already most of the way to a documented claim.

02

The genetics travelled the long way round

The herd exists because of a workaround. In the early 1990s there was no protocol to import Japanese cattle directly into Australia, so the genetics were routed through the United States: 84 female and 3 male registered Full Blood Japanese Black Wagyu were exported to America, bred there for several years, and then 40 female breeders and 9 young bulls, sons of those three sires, were shipped on to Tarana in New South Wales.

Everything Stone Axe sells today descends from that transfer. The herd now runs into the thousands across the high country of New South Wales and Victoria, and every property sits above 1000 metres, which the brand credits for the cool, low-stress conditions it raises cattle in. It is a rare case of a producer whose founding paperwork is genuinely part of the product story rather than decoration.

03

Why the producer name alone is not enough

Stone Axe states plainly that its beef is available across the full range of marble scores. That single sentence is the reason a menu reading Stone Axe Wagyu and nothing else still leaves a question open, because the same producer supplies both ends of the scale and the eating difference between them is large.

The Australian standard used on this site asks for a named producer and an AUS-MEAT marbling score together. Stone Axe answers the first half by itself. A kitchen that adds the number answers the second, and a kitchen that does not has told you who raised the animal but not what grade of it arrived.

Where to eat it17

Certified KobeTier 1, Certified / Registry-Verified

COTE LAS VEGAS

Las Vegas, NV

Miyazaki · A5
Japanese A5 VerifiedTier 2, Provenance-Transparent

CUT by Wolfgang Puck - Beverly Hills

Beverly Hills, CA

Miyazaki · A5On Kobe registry
Japanese A5 VerifiedTier 2, Provenance-Transparent

Niku Steakhouse

San Francisco, CA

Bushu · A5On Kobe registry
Japanese A5 VerifiedTier 2, Provenance-Transparent

Grill 23 & Bar

Boston, MA

Kagoshima · A5
Japanese A5 VerifiedTier 2, Provenance-Transparent

The Dancing Pine

Novi, MI

Miyazaki · A5
Japanese A5 VerifiedTier 2, Provenance-Transparent

Zaya 1943 Korean Steakhouse

Chattanooga, TN

Miyazaki · A5
American Wagyu - Crossbred (F1)Tier 2, Provenance-Transparent

Prime + Proper

Nashville, TN

Japanese A5
Australian WagyuTier 2, Provenance-Transparent

Doris Metropolitan - Houston

Houston, TX

Japanese A5
Japanese A5 VerifiedTier 2, Provenance-Transparent

Vic & Anthony's - Houston

Houston, TX

Kagoshima · A5On Kobe registry
Menu claim onlyTier 3, Wagyu-Forward

STK Steakhouse - Scottsdale

Scottsdale, AZ

Kagoshima · A5
Menu claim onlyTier 3, Wagyu-Forward

Catch LA

West Hollywood, CA

Olive Beef
Menu claim onlyTier 3, Wagyu-Forward

STK Steakhouse Washington DC

Washington, DC

Kagoshima · A5
Menu claim onlyTier 3, Wagyu-Forward

STK Steakhouse - Atlanta

Atlanta, GA

Kagoshima · A5
Menu claim onlyTier 3, Wagyu-Forward

Jinsei Motto

Chicago, IL

Stone Axe
Menu claim onlyTier 3, Wagyu-Forward

Adalina Prime

Chicago, IL

Kagoshima
Menu claim onlyTier 3, Wagyu-Forward

CUT by Wolfgang Puck - Las Vegas

Las Vegas, NV

Sanuki Olive FedOn Kobe registry
Menu claim onlyTier 3, Wagyu-Forward

STK Steakhouse

Nashville, TN

Kagoshima · A5

Where to buy it2

Common questions

Is Stone Axe Wagyu fullblood or a cross?
Fullblood. Stone Axe describes its herd as maintaining 100% Full Blood Japanese Black Wagyu genetics, descended from registered cattle brought to Australia via the United States in the 1990s. That is unusual for Australian Wagyu, most of which is crossed with another breed.
What marble score is Stone Axe Wagyu?
There is no single answer, and that is the point. The brand states its beef is available across the full range of marble scores, so the producer name does not tell you the grade. Ask the restaurant or retailer for the AUS-MEAT number on the specific cut.
Where is Stone Axe Wagyu raised?
On several farms across the high country of New South Wales and Victoria, all managed by the company's own staff and all sited above 1000 metres. The brand attributes the cool climate and low-stress conditions of that altitude to the quality of the beef.

Producer details verified against stoneaxepastoral.com.au, the brand's own site.

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