Victoria, Australia 100% Full Blood Wagyu

The crème de la crème of Wagyu.

Pure Japanese bloodlines, raised slowly on Victorian pasture and selected for extraordinary marbling, tenderness and depth of flavour.

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Raised in VictoriaFull BloodHalal accreditedNon-HGP

Reserved for you

Worth waiting for. Worth setting aside.

A reservation is a quiet promise: a table held, a bottle set aside, a seat kept for someone who has not yet arrived.

Oishi Reserve is that promise, kept in pasture. Pure-lineage cattle are raised without hurry by Victorian farmers who know their animals and honour the land.

This was set aside — for you.

Oishi Reserve Full Blood Wagyu cattle — **100%**Verified Full Blood pedigree

0% Full Blood

0Average marble score

0Months natural growth

VICRaised and finished

Provenance

Victoria. Where patience grows well.

Great Wagyu, like great wine, begins with place: a cool temperate climate, reliable rainfall, deep-rooted perennial pasture and clean catchment water.

Rolling Victorian countryside — North East Victoria

Climate

Cool, temperate conditions support slower, calmer growth.

Pasture

Perennial ryegrass and clover across a long green season.

Water

Clean, reliable catchments running from forested ranges.

The bloodline

Full Blood. Not part. Not percentage. Pure.

Every ancestor, on every branch of the pedigree, traces directly to Japanese Wagyu bloodlines.

100%

Oishi Reserve standard

Verified Full Blood pedigree

The finest expression of Wagyu genetics: delicate intramuscular marbling, soft fat and a flavour profile that cannot be added later.

BirthPedigree verified

6 monthsPasture and herd

12 monthsSlow development

18 monthsMarbling develops

24+ monthsNever accelerated

Oishi Reserve cattle in open Victorian pasture

Animal welfare

Welfare is not a feature. It is the foundation.

Cattle are pasture-raised in open country, with room to graze, shade, clean water and the company of the herd.

Pasture-raisedLow-stress handlingVeterinarian-led healthNo shortcuts

Respect the animal. Honour the beef.

Fine intramuscular marbling in Oishi Reserve Wagyu — Oishi Reserve average8

Marbling and grading

Read the marbling. It tells you everything.

At marble score 8, fine webs of intramuscular fat render gently through the meat, carrying flavour, moisture and a texture that dissolves rather than chews.

Chosen carcass by carcass, not batch by batch.

The range

Each cut, its own occasion.

Scotch fillet

Ribeye

The marbling showpiece: deep, buttery and made for the pan.

Sirloin

Striploin

Firmer bite, clean beef flavour and an edge of sweet fat.

Eye fillet

Tenderloin

The softest cut of all: delicate, quiet and precise.

Chef's cut

Chuck Flap

Rich and generous; extraordinary sliced thin.

Cut for the flame

Yakiniku Strips

Seconds on the grill, gone in one.

Everyday luxury

Wagyu Mince

The burger you will measure others against.

The experience

Two ceremonies. One extraordinary ingredient.

Oishi Reserve ribeye searing in cast iron

One pan. One cut.

Undivided attention.

Bring the ribeye to room temperature and season well.
Heat a dry cast-iron pan until it just begins to smoke.
Sear hard and turn often to build a deep, even crust.
Add butter, thyme and a crushed garlic clove; tilt and baste.
Rest, slice against the grain and finish with salt flakes.

Let the fat render slowly at the edges — it is the whole point.

Sliced Oishi Reserve Wagyu with restrained accompaniments

At the table

Rich is a portion size.

Plan for 120–150 grams per person. Serve it in slices alongside things that offer contrast rather than competition.

Wine: Aged Yarra Valley Pinot Noir or fine-grained Coonawarra Cabernet
Sake: A dry junmai, served cool
Sides: Bitter leaves, pickled vegetables, steamed rice, charred spring onion
Finish: Flaked salt, fresh wasabi, nothing that shouts

Serve less. Serve slower. Let the beef do the talking.

VictoriaRaised and finished

Full BloodVerified pedigree

Non-HGPNo added hormones

HalalAccredited supply