The Story
A Provenance of Purity — From the Pilbara to the World
Pardoo Station has its heritage in the pastoral world dating back to 1865. Transformed into a pioneering wagyu operation over the past decade, Pardoo Wagyu now spans 800,000 hectares across the Pilbara and Kimberley regions of Western Australia.
From a small nucleus, the operation has grown to over 10,000 purebred Wagyu breeders, supported by 1,000 hectares of pivot irrigators fed by pressurised artesian water from the West Canning Basin — enabling sustainable year-round fodder production.
Cattle stay in Pardoo's care for 1,200 days from gestation to processing, with a minimum of 400 days on feed on a vegetarian grain ration with no growth hormones. The genetics programme was built with the influence of the renowned Shogo Takeda from Takeda Farms in Hokkaido, Japan. The Shogo Takeda Genetics Centre in the Perth Hills is where Pardoo's specialists fine-tune the selection of progeny.
At the 2025 World Steak Challenge in London, Pardoo Wagyu took home four gold medals — proof that Western Australian wagyu competes at the highest level globally.
