In the heart of one of the Australias most bountiful farming environments, sits Mayura Station. Situated on the beautiful Limestone Coast of South Australia, Mayura Station is one of Australia’s oldest and most respected pastoral farms. It produces consistently multi-awarding winning Wagyu Beef, and recently claimed Grand Champions of the Full Blood Wagyu Award in 2019.
Mayura Station’s rich history and high standards gave them the opportunity to create an authentic paddock-to-plate experience for visitors. They elevated this developing trend of responsible paddock-to-plate eating and education by creating the ultimate dining experience at Mayura. There, they showcase their award-winning wagyu on-farm at their boutique restaurant, The Tasting Room.
Led by Head Chef Mark Wright, The Tasting Room gives patrons the opportunity to indulge in an interactive experience, seated around the grill where Mark prepares and cooks the meat in front of your very eyes.
Visitors are continually impressed with the skill and subtle art behind dry aging, and the display stimulates the senses and entices visitors to try it for themselves.
Mayura Station proudly dry age their own wagyu beef at the venue with their Dry Ager® Meat Aging Cabinet. Mark says “I wanted to have control over the time that our Waygu Beef was aged, while also having flexibility”, which the Dry Ager® certainly provides.
As contemporary patrons are more interested in the history of how their steak came to be, Mayura showcase their aging wagyu beef for them to see. Visitors are continually impressed with the skill and subtle art behind dry aging, and the display stimulates the senses and entices visitors to try it for themselves.
Customers whole-heartedly welcomed the new-found flavour when Dry Aged Wagyu Beef was introduced to the menu at Mayura Station, with overwhelmingly positive feedback. They love the complex flavours which the dry aging process gives the meat. It creates a novel and attention-grabbing flavour combination in what would have otherwise been just a well-produced wagyu steak.
The competitive nature of restaurants has given rise to the increasing necessity to offer a unique dining experience. And for Mayura station, the Dry Ager® has been an astounding success at providing just that, delivering a “point of difference and provides a unique steak experience” for patrons of The Tasting Room.
... provides a unique steak experience ...
Their signature dry aged dish: 60-day dry aged Mayura 9+ Wagyu Tomahawk, char-grilled with smoked potato puree, King Oyster Mushroom, snow peas & 7 year Masterstock.
Mark Wright’s preferred meat to dry age?
9+ marble score Mayura Tomahawk - “It’s mind-blowingly good!” – and that’s from the Head Chef!