Our Philosophy

Continuous improvement, boutique scale and a commitment to producing Wagyu for the world’s most discerning diners.

Continuous Improvement

The management team at PWW strives for continuous incremental improvement in every aspect of the operation, from genetic progress to growth performance, animal welfare and environmental stewardship.

Boutique Herd Size

Our philosophy is to maintain a top-quality boutique herd of approximately 300–500 breeding females. This scale allows individual attention to animals while still providing meaningful volumes for premium markets.

Breeding & Finishing

Steer calves are grown and fattened through to around 36 months of age ready for processing. This extended, low-stress development is essential to creating the depth of marbling and flavour that defines true full blood Wagyu.

For Preeminent Restaurants

Our cattle are raised with a single goal: to provide a consistent supply of world-class Wagyu beef to preeminent restaurants across Australia and select international destinations.