ThinkCulinary visit

As demand for premium Australian beef continues to grow in North America, our US brand partner ThinkCulinary was back Down Under this week learning more about the time, care and investment that goes into producing our Wagyu.

Fresh from showcasing Black Opal Wagyu to chefs, hospitality groups and distributors in the Bahamas and Texas, executive VP Edward Townsend (Kenny) and chef Benjamin Udave toured our breeding, backgrounding, feeding and processing operations.

They visited our Murrindindi Breeding Hub north of Melbourne, Hell's Gate Feedlot in southern NSW, and our processing partner, G&K O’Connor, at Pakenham in Victoria. The experience gave them a greater appreciation of how every stage of Harmony's integrated supply chain is focused on delivering an exceptional end product.

ThinkCulinary has been integral to growing Harmony's presence in the US and beyond for many years now. What makes our partnership special is the vision and commitment Kenny, Ben and the entire ThinkCulinary team have to creating new and exciting ways for people to experience our Wagyu, whatever the occasion.