Beyond the Marbling

In this episode of Beyond the Marbling, Georgia Stormont sits down with Peter and Hannah Hacon to explore their journey from running Brahman cattle to building a Wagyu herd — and the mindset shift that came with it. Their story highlights the reality of modern beef production: balancing instinct with data, tradition with innovation, and resilience with long-term vision. Together, they discuss what drove their decision to transition into Wagyu, the challenges and opportunities that followed, and how genetics, technology, and careful decision-making are shaping the future of their operation. This conversation also explores the human side of farming — raising a family on the land, building trust within a team, navigating difficult seasons, and learning to adapt in an industry where uncertainty is part of the job. Beyond the marbling, this episode is about leadership, legacy, and the courage to evolve.

Akaushi may be the lesser-known red cousin in the Wagyu family, but its impact on global beef markets is anything but small. In this episode of Beyond the Marbling, Georgia Stormont sits down with JoJo Carrales, VP of Cattle Operations at Heart Brand Beef in central Texas — the largest Akaushi producer in the world. They dig into the remarkable origin story of Akaushi genetics, imported from Japan in the 1990s, and how Heart Brand built a thriving, high-marbling herd from an incredibly small gene pool. JoJo explains why inbreeding diversity hasn’t been an issue, the role of DNA verification, strategic embryo transfer, and the importance of applying relentless selection pressure on functional traits like fertility, structure, growth, feet and legs, and overall herd health. This conversation goes beyond the romance of a single beautifully marbled steak. It’s about the full equation — feed economics, maturity, days on feed, carcase weights, third-party camera grading, natural vs hormone-free programs, and the commercial reality that over 50% of beef consumed in the US is mince. JoJo also breaks down the key differences between black Wagyu and red Akaushi, and why the magic lies in balance — genetics that deliver both production performance and predictable marbling outcomes. If you love beef science, supply-chain margins, and stories about breeds that earn their keep in every climate, this one’s for you.

Merry Christmas and welcome to this special festive episode of Beyond the Marbling. In this relaxed and festive chat dives into what Christmas looks like around the table. From traditional favourites to Texan twists, and how to create a show-stopping meal without the stress. Whether you’re hosting a full house, cooking outdoors in the Aussie summer or dreaming about what should be on your Christmas table, Jess brings practical advice, humour and plenty of mouth-watering inspiration. From all of us at Beyond the Marbling, we wish you a very Merry Christmas and a safe, happy and delicious festive season.

In this episode of Beyond the Marbling, Georgia Stormont is joined by the one and only Jess Pryles — live fire cook, meat science graduate, author, TV host, founder of Hardcore Carnivore and proud Melbourne export now based in Austin, Texas. Jess shares her journey from Australia to the heart of American barbecue culture, the moment Texas truly felt like home, and how her curiosity around food turned into a globally recognised brand. This is a wide-ranging, deeply practical conversation that blends meat science, storytelling, Wagyu education and the realities of building a premium brand in a noisy market. Whether you’re a producer, cook, Wagyu enthusiast or simply someone who loves a good food story, this episode delivers.

In this episode of Beyond the Marbling, Georgia Stormont sits down with Aaron Van den Heuvel from the Australian Wagyu Association — one of the few people in the country whose job is literally to capture the inside story of a Wagyu carcase. Aaron travels across Australia using cutting-edge imaging technology to assess marbling, texture and quality traits that shape the future of the Wagyu industry. In this conversation, Aaron breaks down how the MIJ camera works, why accurate data matters and how the images he captures directly influence breeding selections, profitability and long-term herd improvement. He also shares his unlikely path from poultry science to meat science, why he fell in love with Wagyu and how technology is giving producers more confidence than ever before in their genetic decisions.

In this special episode of Beyond the Marbling, we mark a new chapter for the show. Long-time host and storyteller, Lyndsey Douglas, hands over the microphone to agricultural sales coach, keynote speaker and soon-to-be published author Georgia Stormont. Georgia joins Lyndsey for a lively chat about her unconventional journey into agriculture — from weekends riding motorbikes in Romsey to supporting national sales teams across dairy, horticulture and beyond. They explore what makes selling in agriculture so uniquely emotional, why she fell in love with farmers and what excites her most about diving into the Wagyu world. Lyndsey also reflects on her standout interviews, including entrepreneurial powerhouse Dave Dreiling, globally recognised nutrition scientist Dr Anneline Padayachee, and the endlessly charismatic Bruce Cheung of Pardoo Wagyu. Plus, we get a behind-the-scenes look at Lyndsey’s booming rural content agency and why the time is right to pass on the hosting reins. This episode is warm, curious and full of admiration for the forward-thinking Wagyu community. Join us as we welcome Georgia to the Beyond the Marbling family.

Wagyu in north west Australia- Vision, resilience and reality In Part One, we explored what drove Bruce to establish Pardoo Wagyu, his passion, his purpose, and the vision behind one of Australia’s most remote Wagyu operations. Now, in Part Two, we dig into what it really takes to run a premium Wagyu enterprise in the northwest of Australia, where cyclones, isolation, bushfires and vast distances make farming unlike anywhere else. Bruce shares what’s operationally unique about his setup, from his innovative weaning program to his heavy reliance on artificial insemination and how he’s building resilience into every part of his business. It’s a raw and inspiring look at the challenges, the creativity and the determination that define Wagyu in the northwest. Tune in now for a grounded conversation about vision, resilience and reality, only on Beyond the Marbling.

Bruce Cheung founded Pardoo Wagyu in Western Australia's harsh Pilbara and Kimberley regions, driven by a desire to contribute to Singapore's food security. His journey led him to the remote Pardoo Station, where the discovery of the underlying Canning Basin aquifer convinced him the challenging, yet scalable, land was viable. The operation now spans over 800,000 hectares across five stations, focusing on producing premium Wagyu. Pardoo Wagyu markets its product in over a dozen global markets, including the demanding European Union, making it a significant contributor to Australia's premium beef export industry.

From the heart of Northern Australia, Laine from Marathon Wagyu joins Lyndsey Douglas on Beyond the Marbling to share how data-driven decisions, cutting-edge tools, and a deep commitment to the industry are shaping the future of Wagyu. As early adopters of the Progeny Test Program (PTP) and champions of MateSel genetic planning, Marathon is leading the charge in balancing genetic gain with diversity. In this episode, Laine reveals how PTP data has influenced their sire selections, why the northern environment demands a unique approach, and what the next wave of Wagyu innovation looks like.

Dubbed the Godfather of genetic advancement in Australian beef, Dr. Ced Wise joins Lyndsey Douglas on Beyond the Marbling for a deep dive into the revolutionary world of reproductive technologies in Wagyu. From his early days studying embryo transfer at Colorado State University to founding Wise Repro—now a nationwide leader in cattle genetics—Ced shares his journey, the evolution of ET, AI, and IVF, and how these technologies are driving real on-farm results across Australia and beyond.

In this final episode of Season 1 of Beyond the Marbling, Lyndsey Douglas chats with Andrew Hallas and Dr. Matt Petersen from Zoetis about their important collaboration with the Australian Wagyu Association (AWA) to support DNA testing and the Progeny Test Program (PTP). Andrew and Matt highlight that reproductive health is fundamental to successful Wagyu production. Threats like Pesty Virus can impact herd fertility and calf survival, which in turn jeopardizes the accuracy and progress of genetic improvement efforts. This partnership between Zoetis and the AWA underscores how vital comprehensive animal health management is to advancing Wagyu breeding. By protecting reproductive performance, the PTP is able to provide breeders with dependable, cutting-edge genetic insights that fuel the ongoing growth and global success of Australian Wagyu.

In this episode of Beyond the Marbling, Lyndsey Douglas travels to Victoria’s High Country to meet Ben Blackmore, CEO of Blackmore Wagyu. The Blackmore family imported over 80% of Australia’s foundational Wagyu genetics, laying the foundation for today’s world-class fullblood Wagyu. Ben shares the legacy of his father, David Blackmore—Wagyu Hall of Fame inductee and Order of Australia recipient—and reveals how their unique feeding system, DNA traceability, and brand integrity have made Blackmore Wagyu a favourite of top chefs, from the Oscars to The French Laundry.

In this episode of Beyond the Marbling, we journey to the heart of Australia’s Channel Country to explore how the Hughes family built a world-class Wagyu operation in one of Australia's most extreme environments. From navigating droughts and floods to building global supply chains, discover how the Hughes family's vision, resilience, and strategic partnerships turned isolation into international opportunity.

In this episode of Beyond the Marbling, Lyndsey Douglas delves into the cutting edge of reproductive technology shaping the Wagyu industry. She’s joined by Brazilian IVF specialist Dr Bruno Sanchez of Vytelle, Queensland producer Laird Morgan of Arubial Wagyu and Lillyvale Feedlot, and NSW seedstock breeder Jeremy Cooper of Circle 8 Fullblood Wagyu. Together, they unpack the evolving role of frozen embryos, how IVF is helping producers rapidly scale their herds, and the three critical pillars of a successful embryo transfer program. Whether you're refining a genetics strategy or just IVF-curious, this episode offers insights for every Wagyu producer.

You asked for it—and now it’s here. In this episode of Beyond the Marbling, we head to North Queensland to spotlight a Wagyu production system making serious waves. Host Lyndsey Douglas sits down with Harry Kemp of King River Wagyu, one of the nation’s youngest vertically integrated supply chains and a 2024 QLD Premier’s Export Awards recipient. From natural mating across expansive northern paddocks to full-animal utilisation and innovative feedlot strategies, Harry shares how King River is redefining sustainability, genetics, and value in Wagyu production. This is Meat with a Meaning.

Just days before Trump’s latest tariff announcement, Beyond the Marbling sits down with leading agricultural analysts Matt Dalgleish and Simon Quilty to unpack what shifting global dynamics could mean for Wagyu. With WagyuEdge25 on the horizon, this timely conversation dives deep into market dynamics, trade tensions, pricing trends, and the outcomes of recent climatic events. Ground beef is booming, premium cuts are under pressure, and global uncertainty is heating up. Don’t miss this sharp, data-driven episode hosted by Lyndsey Douglas, a teaser to the Market Dynamics session on Thursday 10th April at WagyuEdge25'. 

This episode dives into the potential of genomics, genetic engineering, and genome editing in cattle breeding, exploring how these innovations could revolutionise the industry. From hornless Wagyu to disease resistance and sex ratio alterations—biotechnology offers powerful tools to enhance genetics while preserving Wagyu’s prized traits. However, policy, regulation, and public perception may ultimately determine how widely these advancements are adopted. What does the future hold for Wagyu and the beef industry? Tune in to find out!

In this episode of Beyond the Marbling, Lyndsey Douglas sits down with Garry Edwards, Managing Director of AAM Investment Group, to discuss their impressive expansion into Wagyu cattle. With nearly a billion dollars in agricultural assets, AAM’s unique approach to livestock management includes a focus on genetics, including a significant investment in full-blood Wagyu cattle at Bective Station. Garry discusses how AAM’s innovative strategies are shaping both Australian and global markets, highlighting the rising demand for premium beef in South-East Asia. Tune in to discover how this billion-dollar company is changing the game in agriculture and cattle breeding.

In this episode, we sit down with Alex and Keith Hammond, owners of a picturesque Wagyu breeding operation between Robbins Island and Walker Island, Tasmania. They share a multigenerational perspective on the evolution of the Wagyu industry, reflecting on how breeding practices have advanced over time and the challenges of making progressive business decisions within a family-run operation that spans generations. They discuss the role of global collaboration in driving the success of Robbins Island Wagyu, as well as the invaluable insights gained from Keith’s tenure on the Australian Wagyu Association board. Looking ahead, they emphasise the importance of strong leadership in shaping the future of Wagyu breeding, ensuring the development of a resilient and high-quality breed for generations to come.

At the forefront of the WagYouth—founded through the Australian Wagyu Association fellowship, is Jessie Macqueen, a passionate young leader shaping the future of Australia’s Wagyu industry. In this episode, Jessie shares her insights on the biggest challenges facing the next generation of Wagyu producers and how emerging leaders are finding innovative ways to collaborate, improve herd genetics, and maximize business opportunities. She emphasizes that the future of the industry isn’t just about tradition, it’s about adaptation, problem-solving, and collective growth.

In this episode, we travel to Ballan, a small town near Melbourne, to meet the Sher family, first-generation farmers who built one of Australia’s most esteemed Wagyu operations. We chat with Jack Sher, the next-generation leader of the world-renowned Sher Wagyu enterprise, to explore the remarkable journey of the Wagyu industry—from its humble beginnings with just five people around a table to the globally celebrated Wagyu Edge Conference. Along the way, we discuss the calculated risks taken by Australia’s early Wagyu pioneers and how they continue to adapt to meet the demands of the 21st-century market.

In this episode, we head back to Millicent in South Australia to continue our conversation with the most recent recipient of an honorary life membership with the Australian Wagyu Association, Scott de Bruin of Mayura Station.  We delve deeper into the moments and milestones that made Mayura Station including Scott’s change in mindset to a Beef producer, not just a cattle producer. Scott will discuss his feedlot, the role of data in breeding decisions and he'll recall his industry leadership at a time when truth in labelling was a political hot potato.

Our Host, Lyndsey Douglas, gets the chance to sit down with Scott de Bruin from Mayura Station, home of Australia's most awarded beef. One of the world's most elite full blood Wagyu breeding operations. In fact, they were some of the first people in the world to produce full blood Wagyu outside of Japan.  Based near Millicent in South Australia's southeast, the De Bruins, Mayura Station has established an enviable reputation for its long fed fullblood Wagyu program. They produce marbling scores at the extreme end of the scale for the premium international restaurant trade. 

In this episode, we head to a lush place known as the Garden of Ireland. It's under an hour away from Dublin, and it's a place famed for its woodlands and scenery, nature trails, beaches, and ancient ruins. But it's also home to the only farm in all of Ireland, raising Wagyu cattle on a diet of something that others might enjoy with some cheese and crackers, or perhaps in a dirty martini. Today, his olive fed Wagyu cattle are enjoyed in Michelin starred restaurants across Europe. 

Irongate Wagyu is known across the globe for producing some of the most complete and high performing Wagyu animals. Peter and Lachy Gilmour discuss their family’s journey in Wagyu breeding, emphasising the importance of attention to detail, data use, and genetic improvements. Peter reflects on starting their herd with support from industry leaders, learning about Japanese Wagyu techniques, and scaling their operations using artificial insemination and embryo transfer. Lachy highlights his background in sailing and how he leveraged data in farming, seeing parallels between both industries. Both stress the importance of small improvements, like AI rates and calf survival, in maximizing business outcomes, and they appreciate initiatives like the Australian Wagyu Fellowship for advancing the breed’s future.

Dr Anneline Padayachee is a master of mastication, a specialist in sustenance, and an oracle of oral consumption. From baby formula to bread and beef, she's an advocate for accurate information. And she's in red hot demand across the red meat industry because she's an accessible authority dealing with the myths, the misconceptions and the missed opportunities that could affect our industries. In this episode, we dive into the complexities of nutrition when it comes to red meat and why its not all it might seem. 

Charlie Perry of Trent Bridge Wagyu said being a big fat people pleaser and not being able to make everyone happy resulted in their family holding the largest public offering of Wagyu bulls anywhere in the world. With record averages and 100% clearances, Lyndsey took the chance to catch up with Charlie and find out what makes Trent Bridge so successful. Charlie pin points their success largely to his family and the relationships they have built over many years. As an industry Charlie believes our biggest headwind will come by being able to manage massive fluctuations in supply, to stabilise the industry for all.

Lifelong entrepreneur Dave Dreiling of Booth Creek Wagyu, Manhattan (KA) entered the Wagyu beef industry four years ago. Initially starting out in apparel, gyms, and restaurants, self-taught Dreiling's business acumen – and the sale of a family herd – led to the creation of his vertically integrated Wagyu operation. He has now expanded to eight hundred Fullblood Wagyu cows and Booth Creek Wagyu spans breeding, feeding, and processing, emphasising high-end genetics and specialised feeding techniques. The operation includes the Wagyu Feeders feedlot and state inspected slaughterhouse Meatworks of Kansas, ensuring control over every production stage from genetics to retail, including a meat grading grid of their own design.

Dr Alex Ball has significantly contributed to the Australian red meat industry for over 25 years, working with various organizations like Meat and Livestock Australia, Sheep CRC, and more. Dr Ball shares his valuable insights on the key breed characteristics of Wagyu including what makes it tastes so good, meat grading systems around the world and what they mean for consumers and producers alike, as well as his time and efforts spent as Chief Steward of the AWA Wagyu Branded Beef Competition – a competition renowned for its scientific rigour in judging the world’s best Wagyu. 

Renowned agri-forecaster Simon Quilty has produced market intelligence for the meat and livestock sector for over 35 years, racking up experience with several major Australian companies before joining Global AgriTrends. After receiving the Churchill Fellowship in 2022, Quilty took a break from travelling the world to synthesise vast amounts of data into a language farmers can act upon. In this second episode of Beyond the Marbling, Quilty divulges why he sees the next two years as critical for Australian Wagyu production and the importance of global economic factors and competition in shaping market dynamics.

This first episode of Beyond the Marbling, a new podcast from the Australian Wagyu Association, explores the history, evolution, and future of Wagyu cattle in Australia with insights from AWA President Laird Morgan and its CEO Dr. Matt McDonagh.

 For hundreds of years, Wagyu cattle were bred exclusively in Japan.  Then, in the early 90s, genetics were made available to the rest of the world.  In Beyond the Marbling, we explore the future of the breed through the innovators and the thought leaders shaping its future.