Rare by design.
Released when nature, season and quality align.
Whole and half carcasses for those who value provenance, flavour and every cut.
Our story
We’re Vicki and Shane Mayne, the family behind Kireina Wagyu near Chinchilla on Queensland’s Western Downs.
Since establishing Kireina Wagyu in 2016, we’ve bred Akaushi (Red Wagyu) and Akaushi-influenced Wagyu cattle, with temperament, practical performance and eating quality guiding our decisions.
Our paddock-raised beef carries the story of the animal and the seasons it has lived through. We value the depth of flavour mature cows can offer, alongside beef from our younger cattle.
Whether you’re cooking for your family or creating a restaurant menu, we love knowing our beef will be enjoyed and every cut valued.
Each release has its own story
Genetics, age, season and flavour. Get to know the beef behind each release.
Released when ready
We release individual carcasses when nature, season and quality align. Availability varies, and our release list keeps you informed about what’s coming.
Flavour worth knowing
Our paddock-raised Wagyu includes younger cattle and mature cows. Each animal brings its own character, and we share its story so you know where your beef comes from.
Every cut valued
Whole and half carcasses for those who value provenance, flavour and every cut. Get in touch to discuss your requirements.
Your next menu starts in our paddock.
Join our Carcass Release List to hear about upcoming whole and half carcass releases, with each animal’s story and release details.
Joining the list does not commit you to a purchase. Unsubscribe at any time.
For your home kitchen or restaurant, we welcome those who value provenance, flavour and every cut.
Life at Kireina Wagyu
Follow along for paddock updates, our cattle, beef inspiration and the occasional Moo Pa Bad Dad joke.
