Our Beef Philosophy

 

Provenance. Genetics. Marbling. Flavor.

 

 

We proudly source beef from some of the world’s most respected ranches and producers across Australia, Europe, and the United States. Each program is selected for its environment, genetics, feeding program, and eating quality, allowing our guests to experience meaningful differences from one cut to the next.

 

Australian Beef & Wagyu Partners

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Australia is globally recognized for its strict animal welfare standards, traceability, and world-leading Wagyu breeding programs. The producers we work with represent the highest tiers of Australian beef.

 

Stone Axe Wagyu

(Victoria, Australia)

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Stone Axe is widely regarded as one of the finest Wagyu programs in the world. Produced from Fullblood Wagyu genetics, Stone Axe cattle are long-fed on a meticulously controlled grain program, resulting in extraordinary marbling, richness, and depth of flavor. This is Wagyu at its highest expression.

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• Fullblood Wagyu genetics

• Extremely high marbling (often MB 8–9+)

• Deep umami and buttery texture

• Benchmark luxury Wagyu experience

 

Carrara Wagyu

(Tasmania, Australia)

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Carrara Wagyu is sourced from elite Australian Wagyu herds and finished on a long-fed grain program to develop deep marbling and a rich, buttery mouthfeel. Carefully controlled feeding and genetics ensure consistent quality across every cut.

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• Exceptional marbling and tenderness

• Balanced richness without overwhelming heaviness

• Ideal for guests new to high-grade Wagyu

 

Jade Wagyu

(Victoria, Australia)

 

Jade Wagyu represents a premium selection of Australian Wagyu, chosen for higher marbling scores and refined flavor. Known for its luxurious texture and clean finish, Jade Wagyu bridges elegance and indulgence.

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• Elevated marbling with silky texture

• Clean, refined Wagyu flavor profile

• Limited-production selection

 

O’Connor Beef

(Gippsland, Victoria)

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Family-owned since 1951, O’Connor is one of Australia’s most respected beef producers. Raised in the lush pastures of Gippsland and finished with care, O’Connor beef is known for natural flavor, tenderness, and consistency.

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• Generational Australian cattlemen

• Pasture-raised, grain-finished balance

• Hormone-free, ethically produced

 

Black Opal Wagyu

(Victoria, Australia)

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Black Opal Wagyu delivers a refined Wagyu experience with long grain finishing and carefully managed genetics. The result is beautifully even marbling and a rich, buttery texture that remains approachable.

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• Long-fed for enhanced marbling

• Smooth, luxurious mouthfeel

• Excellent consistency cut to cut

 

Gippsland Beef

(Victoria, Australia)

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Raised in one of Australia’s most fertile cattle-grazing regions, Gippsland beef reflects the purity of its environment. Cool climates, abundant rainfall, and nutrient-rich pasture produce beef with bold, natural flavor.

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• Grass-forward flavor profile

• Clean, traditional Australian beef taste

• Ideal for guests who prefer less fat, more beef character

 

Mayura Station Wagyu

(Limestone Coast, South Australia)

 

Mayura Station is internationally recognized as one of Australia’s most elite Wagyu producers. Their Fullblood Wagyu program has earned multiple global awards for extraordinary marbling, umami depth, and melt-in-the-mouth texture.

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• Award-winning Fullblood Wagyu

• Extremely high marbling scores

• True luxury dining experience

 

Pure Black Angus

(Gippsland, Australia)

 

Pure Black Angus focuses on premium Angus genetics to deliver rich beef flavor with refined marbling. While not as fatty as Wagyu, top-tier Angus offers exceptional juiciness and classic steakhouse appeal.

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• Bold beef flavor

• Consistent tenderness

• Excellent balance of fat and meat

 

Robbins Island Wagyu

(Tasmania, Australia)

 

Raised on a remote island off Tasmania, Robbins Island Wagyu benefits from pristine air, coastal grasses, and minimal environmental stress. Cattle roam freely before being grain-finished, resulting in elegant marbling and a uniquely clean finish.

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• Isolated island terroir

• Pureblood Wagyu genetics

• Delicate, refined flavor profile

 

Cape Grim Beef

(Tasmania, Australia)

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Cape Grim is one of the most famous beef regions in the world, located at the rugged northwestern tip of Tasmania. Cattle graze in what is often described as the cleanest air on earth, producing beef that is intensely flavorful and exceptionally pure.

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• 100% grass-fed

• Deep, mineral-rich beef flavor

• Clean, natural finish prized by chefs worldwide

 

Bass Strait Beef

(Tasmania, Australia)

 

Bass Strait beef comes from Tasmania’s coastal regions, where cattle graze on rich pastures influenced by cool maritime conditions. This environment produces beef that is tender, juicy, and naturally flavorful.

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• Cool-climate pasture-raised beef

• Clean, balanced flavor

• Exceptional tenderness without heavy fat

 

OTHER Beef Partners

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Heritage Meat Co.

(Galicia, Spain)

 

Heritage Meat Co. specializes in European-style beef programs emphasizing traditional butchery, slower growth, and deep flavor development. Spanish beef is prized for its robust, savory character and firmer texture compared to American or Australian beef.

 

Why it stands out:

• Old-world European beef character

• Rich, savory depth of flavor

• Ideal for guests seeking something distinct and bold

 

Gold Canyon Beef

(United States)

 

Gold Canyon Beef represents premium American Angus, sourced from trusted U.S. ranches and graded USDA Choice and above. This is classic American steakhouse beef — familiar, juicy, and satisfying.

 

Why it stands out:

• USDA-graded American Angus

• Familiar, bold steakhouse flavor

• Excellent consistency and reliability

 

Understanding Wagyu Genetics

At Teton house, we exclusively serve full-blooded wagyu, sourced from Australia's most respected producers for unrivaled quality and depth of flavor 

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Fullblood (Pureblood) Wagyu​

• 100% Wagyu genetics

• Direct lineage to original Japanese cattle

• Highest marbling potential

• Richest, most luxurious eating experience

 

Purebred Wagyu

• Typically 93–99% Wagyu

• Extremely high quality

• Slightly leaner than Fullblood

• Nearly identical tenderness and flavor

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Crossbred Wagyu (F1, F2, etc.)

• Wagyu crossed with breeds like Angus

• Enhanced tenderness with stronger beef flavor

• More approachable fat levels

• Excellent balance for many diners

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Marbling Scores Explained (Australian System)

 

 

Australian beef uses a Marbling Score (MB or MBS) system:

 

• MB 1–2: Minimal marbling

• MB 3–4: Moderate marbling, juicy

• MB 5–6: Premium marbling, rich flavor

• MB 7–8: Exceptional marbling, buttery texture

• MB 9+: Ultra-luxury, melt-in-your-mouth Wagyu

 

Higher marbling means more intramuscular fat, resulting in greater tenderness, juiciness, and depth of flavor.

 

Aussie Angus vs Wagyu Marbling

 

Australian Angus typically grades in the MB 2–5 range, offering excellent flavor and juiciness without extreme richness.

 

Australian Wagyu commonly ranges from MB 5–9+, delivering the signature buttery texture and umami intensity Wagyu is known for