We created Wagyu Bowl because we wanted to make 100% grassfed, paddock-to- plate Wagyu more accessible to everyone.

 

Back in 2016, inspired by a Tasmanian trip we stumbled upon a cute farm in the rolling hills of West Gippsland. What started as a veggie patch and a couple of cattle is today a Wagyu farm minus the veggie patch, but with about 100 head of Wagyu roaming the hills and munching on pastures all year round. 

 

We believe that ethically raised animals produce a better and more sustainable product, and that paddock-to-plate is not just a trend but a way to support local businesses and communities. 

 

At Wagyu Bowl our Wagyu beef is 100% grass fed, our cattle spend zero time on a feedlot, and we process using a local butcher in Warragul, ensuring the quality of our product every step of the way.

 

It's a reason why we only serve a limited number of our signature Wagyu Pho every week. There is a direct relationship this dish has to the farm so we hope that in the case of this special dish, less is certainly more.

 

We hope that you enjoy your experience at Wagyu Bowl.