FLAVOR STARTS IN THE FEED

Korean Hanwoo beef didn’t get famous by accident—fermented feeding is the secret, and now it’s part of our wagyu. We took that same commitment, fed it to Australia’s best cattle, and ended up with flavor chefs chase: clean, robust, and a buttery bliss you’ll never forget.

3x Gold Medalist

at the Wagyu Branded Beef Competition

L’Grow Wagyu

Sandalwood Feedlot, Eastern Australia

Wagyu may have originated in Japan, but it found its stride in Australia. Japanese wagyu is all about melt—but sometimes, it melts into nothing. Ours is different. Australian wagyu has structure, richness, and real flavor—beef that holds up on the grill and delivers something memorable on the plate. It’s the balance chefs look for: lush marbling, with true steakhouse depth.
Welcome to Sandalwood, our home base in the heart of Queensland’s Darling Downs. Since 1989, this feedlot has been raising wagyu with care, detail, and a whole lot of experience. Great feed. Fertile land. A team that knows cattle like family. This is where it all comes together—where genetics, grain, and good soil turn into something special.
Our wagyu isn’t mass-produced. We hand-select cattle from top farms across Eastern Australia, then use data—marbling scores, growth patterns, fat quality—to refine and elevate every step. It's like omakase: carefully chosen, deeply considered. Consistency doesn’t happen by accident—it’s tracked, tested, and earned.
🏅 Three-time Gold Medalist at the Wagyu Branded Beef Competition (2022 & 2024).

In 2024, judges called it:
“Delicate honey. Sweet, dissolving caramel. A toasted herb finish.”
“Lasting juiciness. Smoky. A true eating experience.”
The best chefs in the world already cook with our wagyu. Now, we’re bringing it to the States with our esteemed importer, Trex. If you’re after marbling with meaning, flavor with depth, and a program rooted in doing things the right way—L’grow belongs on your menu.