The high quality of Aljomar products is guaranteed by a demanding controlled production and processing cycle.This process is supervised in detail by the Aljomar family, which allows full control of each of the phases: from the genetic selection of the animal, through the careful feeding in pastures, to its slaughter and subsequent manufacturing in Aljomar’s facilities in Guijuelo.

Our newest addition – Emerald Valley represents premium pasture-fed Australian lamb renowned for its tenderness and flavour. Certified under Meat Standards Australia, each cut is produced to the strictest specifications—ensuring consistent quality, traceability, and a “superior taste by nature” recognised both in Australia and internationally.

At Excel Fresh Meats, quality comes in many shapes and sizes. No matter which cut your menu requires, Excel has the options you need.From animal welfare to technology and plant improvements, Excel Fresh Meats constantly raises the bar for beef in terms of appearance, flavour and food-safety interventions. It is their Genuinely Better® promise: superior tenderness, rich flavour, and an exceptional shelf life.

Five Founders Beef is the first beef product to be certified carbon neutral by the Australian Federal Government in April 2019. It’s an achievement our five founders would be proud of. We launched Five Founders to meet the demand of the mindful meat-lover and instill confidence in consumers that they can reduce the environmental impact of their dietary choices while enjoying a delicious steak. We measure our carbon footprint at every point of our supply chain and reduce our emissions through soil regeneration, planting legume crops, renewable solar energy initiatives, improved genetics, supplements trials and purchasing carbon credits for approved Emissions Reduction Fund projects. The integration of Bovaer® dietary supplement is the next step in reducing our emissions further and achieving net zero.

Iwate Beef is a cross breed of the Japanese Shorthorn and Holstein. Iwate wagyu-cross cattle are farmed in Iwate prefecture, Northern part of Japan, where the unique natural environment is suitable for breeding.Iwate Beef is Japan’s finest brand of beef, having earned more top-ratings from Japan’s Nation Grading Competition than any other region. It has won 11 times in Japan at the National Beef Carcass Competition held at the Tokyo Meat Market.

Kagoshima Kuroushi is the brand name of Japanese black beef raised in Kagoshima, Japan’s number one wagyu beef producing region. It is characterized by its smooth richness and umami flavor, which is unique to its beautiful, finely marbled meat. The current Kagoshima Kuroushi was born from repeated improvements made by our predecessors.In addition to official meat hygiene inspections, Nanchiku’s own hygiene inspections ensure that you can rest assured that the beef is delicious.Producers in Kagoshima raise the beef with love. The beef is raised on feed specially formulated to bring out its flavor and taste, looking forward to seeing the smiles of those who eat it.

Kimbara Wagyu is raised by Pardoo Wagyu Corporation. It boasts a rich flavour and exceptional versatility in cooking, with melt-in-your-mouth tenderness and smoky aromas. Esteemed chefs and culinary experts worldwide praise its unique taste, making it a prized ingredient in a variety of dishes across many cuisines.

Lumina is a proprietary New Zealand lamb programme producing exceptionally tender lamb with a focus on sustainability. The Lumina lamb is raised free-range and finished on a minimum of 35 days of chicory and clover which measurably lightens the flavour and produces a distinctly pale, sweet, tender meat. The aging process and the unique genetic profile of the lamb also contribute to the remarkable tender texture of the lamb.

Macka’s is a family-owned fully integrated operation managed by the Mackenzie family’s sixth generation. Based in Barrington, New South Wales, Macka’s has become one of Australia’s best known Black Angus brands with an extensive genetic programme focusing on breeding consistency. Macka’s Cattle are grass-fed then given a 150-day grain finish, the balance point that keeps the clean pasture flavour while adding the fat cover and consistency a kitchen requires.

Winner of the Prime Minister’s Award at the National Wagyu Beef Competition for four consecutive tournaments (9th, 10th, 11th, and 12th times).“Miyazaki Beef” refers to Japanese Black beef, which was born and raised in Miyazaki Prefecture and has been raised there for the longest time, and which meets the meat quality grades of 5 and 4 according to the grading standards set by the Japan Meat Grading Association (public corporation), and whose ancestors are either breeding bulls in the prefecture or breeding bulls designated for livestock improvement.

Certified Omi Beef originates from Japan’s Shiga prefecture’s lush surroundings and the pure waters sourced from the mountains around Lake Biwa. With a heritage spanning over 400 years, it’s Japan’s oldest Wagyu brand, esteemed for its unrivaled taste. Only 6,000 cattle receive the Omi Beef certification annually, limiting its availability to select upscale eateries. This exclusivity allows producers to nurture each animal with profound pride and meticulous care, following traditional small-volume methods akin to crafting a masterpiece. Omi Beef stands apart from mass-produced counterparts, reflecting a commitment to quality and passion for excellence.

Pardoo Wagyu is a vertically-integrated “genetics-to-plate” Wagyu operation based in Western Australia. Operating over 800,000 ha across the Pilbara and Kimberley, the business combines Japanese genetics, year-round irrigated feeding, Indigenous partnership, and sustainable stewardship to produce ultra-premium Wagyu for global chefs.

The “Roaring Forties” bring fierce winds and pristine air from Antarctica to Southern Victoria and Tasmania, creating ideal conditions for producing premium lamb. Roaring Forties Lamb’s journey began in 2010 on stormy Flinders Island. Despite initial setbacks, David and James Madden persisted, turning an abandoned abattoir into a symbol of quality. Today, their collaboration with the Herd family in Geelong produces exceptional lamb, showcasing the best of Tasmania, the Bass Strait Islands, and Southern Victoria.

Westholme produces Nature-Led Australian Wagyu with a signature flavour that is the combined expression of their people, place, and process. Every cut is imbued with terroir derived from letting the land lead and striving for balance between producing high-quality Wagyu and stewarding our natural ecosystem.