The Phoenix Master Selection is the epitome of the Paddock to Palate journey, bringing together the finest wagyu from specialist producers across Australia. Raised in some of the country’s richest pastures and grainfed for up to 400 days on Mort & Co’s world-class Grassdale Station, The Phoenix Master Selection is amongst the finest marbled wagyu that will satisfy the most discerning palate. The Phoenix Master Selection offers an exclusive, once-a-year opportunity for beef connoisseurs to sample this premium Australian wagyu sourced from the 2017-2018 Paddock to Palate competition. This internationally award-winning competition attracts some of the nation’s leading wagyu producers, pitching their premium genetics against peers to contest the prestigious title.

The Phoenix name has been reserved for our highest quality marbled beef. Taking its name from the Mort family crest, our award-winning Phoenix wagyu will meet the highest standards of any discerning customer palate. Sourced from Australia’s finest wagyu herds, our cattle is hand-picked based on family heritage and performance. Raised on specially formulated grainfed diets for slow maturation, our cattle produce the softest, sweetest wagyu taste, ensuring an unforgettable cuisine experience.

The award-winning Phoenix is grainfed for up to 400 days • 100% MSA graded • 100% hormone free • F1 – F4 wagyu • Guaranteed marble score 4+ • Halal accredited

Darling Downs Wagyu is sourced from Wagyu cross cattle, raised on natural grasses in Northern Australia and finished on a nutritious grain-based diet in southern Queensland. A unique blend of elite genetics, combined with closely guarded feed rations produce unmistakable flavour and texture that is has become one of Australia’s most awarded beef brands.

Bred in the temperate southern regions of Australia, in particular the Victorian Highlands, young calves are nurtured on their mothers in pristine grazing areas. From 12 months of age they are moved into dedicated backgrounding facilities and finally finished on grain for a minimum of 500 days. Selection criteria is based on meat colour, eye muscle area and marbling (minimum Aus-meat MB7).