A Memorable Visit to the Sir Harry Orange Wagyu Farm 🐂🍊

I had the rare privilege to tour the Sir Harry Orange Wagyu farm, nestled in the lush Elbow Valley region of Queensland. As soon as I arrived, the expansive paddocks, bright sunshine, and serene countryside set the stage for something truly special. I could sense immediately the farm’s commitment to excellence and animal welfare.

Discovering the Sir Harry Legacy

The Sir Harry brand stems from a deep-rooted family heritage. Named after the Australian military hero Sir Henry George Chauvel, who first settled the farm in the late 19th century, the operation remains family-run and steeped in tradition. Today, the Shaw family continues this legacy at Canning Downs South, maintaining structures—even the old stables—where Sir Harry once led troops. The brand embodies leadership, dedication, and uncompromising qualities—values still alive in every cut of beef produced.

What Makes Orange‑Fed Wagyu So Unique?

Unlike conventional Wagyu programs, Sir Harry Wagyu integrates fresh Australian oranges—or citrus pulp—into the cattle’s diet. This isn’t just a novelty: around 20% of their daily feed is citrus pulp, expertly blended with grains like wheat, barley, and corn. This special diet:

• Enhances flavor & tenderness: The citrus lowers the fat’s melting point, giving the meat a delicate texture and subtle sweet aroma.

• Boosts nutritional quality: It increases monounsaturated fats and antioxidants like α-tocopherol (vitamin E), supporting cattle health and potentially ours.

• Yields higher marbling: The result is a rich, buttery marbled steak that melts in your mouth—the hallmark of top-tier Wagyu.

Touring the Farm

Walking through the “business-class” feedlot, I witnessed these cattle living in bright, clean, stress-free environments. Wide-open pastures, modern sheds, and a well-managed waterhole showed that both their comfort and natural needs are prioritized. Observing the delivery of fresh oranges, the cattle excitedly gathering to devour whole fruit—complete with dripping juice—was a highlight I’ll never forget. They literally eat the oranges.

A Taste of the Future Here in SA

The best news? Samurai Teppanyaki House will soon bring this Orange Wagyu to South Australia! We’ll be the first in SA to showcase this sensational new breed—so fans of top-quality beef, you’re in for an extraordinary treat.

Sir Harry Orange Wagyu merges Australian farming heritage with culinary innovation, honoring tradition while pushing the boundaries of flavor and quality. It’s a story of sunshine, oranges, and the pinnacle of Wagyu craftsmanship. Stay tuned as we get ready to share this truly unforgettable tasting experience with South Australian food lovers!