CHICONI GRAZING IS DEDICATED TO THE PRODUCTION OF PREMIUM QUALITY BEEF.
"Turning Grass Into Money"... The very definition of any beef producing enterprise. When we attended the 2017 AWA Wagyu Conference, we asked ourselves, 'What can we do to maximise our breeding program and increase our bottom line on our property?'. The answer, for us, was crossing into fullblood, purebred and F1 Wagyu production. In order to take our first step, we secured our first fullblood female, Macquarie Wagyu K1197 and 10 semen straws of Salisbury Itozurunami E95 at the 2017 AWA Elite Wagyu Sale.
Soon after the conference, Chiconi Grazing also secured 5 fullblood females from Trent Bridge Wagyu. These 5 females, alongside K1197 from Macquarie Wagyu, will be involved in artificial insemination, embryo transfers and IVF programs to produce sires suited for fullblood, purebred and F1 production at Taylors Plains and perhaps, for sale to outside interested producers in years to come.
wE AT CHICONI GRAZING HAVE INVESTED HEAVILY INTO THE BREED OF WAGYU SINCE 2014 AND WITH THE ADVICE FROM LEADING INDIVIDUALS WITHIN THE AUSTRALIAN WAGYU INDUSTRY, WE ARE FOCUSED ON PRODUCING THE ULTIMATE EATING EXPERIENCE WITH OUR BRAND OF BEEF. CHECK OUT OUR GENETICS THAT WILL BE THE FOUNDATION OF AUSGYU WAGYU BELOW.
The world’s best tasting tender beef!
“Tender, extremely juicy, rich textures with plenty
The Taste Sensationflavour, and pleasant lasting taste on the palate. Extraordinary beef.” Judges’ comments, Australian Wagyu Association – Branded Beef Competition.
Wagyu is high in monounsaturated fats and with the ratio of monounsaturated to saturated fats of 2:1
Wagyu beef also contains more conjugated linoleic acid (CLA) – Omega 6 per gram than any other foodstuff – 30 per cent more than other beef breeds.
CLA is a fatty acid with potent anti-carcinogenic properties, as well as being an anti-inflammatory agent.
Wagyu offers the finest quality of beef available in Australia. Highly prized for the exceptional meat quality,
Wagyu genetics yield a beef higher in Omega-3 and Omega-6 fatty acids than typical beef.