“Many of our customers have never been to a property and they were delighted to be able to experience the landscape and see for themselves the free range conditions our cattle are grown under,” said Mrs Woodley.

The Woodley’s business model is unique in the wagyu beef Australian industry as they deliver directly to their customer’s door.

“Most of our 350 customers are in Sydney but we do have others spread across NSW,” Alan Woodley said.

“We have been breeding Wagyu cattle on our property ‘Mullabrook’ for five years.

“After lengthy discussions and investigation we purchased our first Wagyu bull to join with our existing full blood Angus cows in 2005.

“At that stage we had not even tasted the delights that wagyu beef had to offer, we only did it from a point of financial necessity in regard to our business.”

The Woodleys said they had their first taste of wagyu beef at the wagyu Conference Gala Dinner in 2006 .

“We were hooked,” Mr Woodley said.

“We also learned at this conference that the finest selection of our Australian grown wagyu is exported to countries all around the globe, yet here at home we are left with only the cuts that other countries don’t want.

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