Connors Wagyu Beef

Direct Meat Company Pty Ltd  Australian Fine Products

ABOUT DIRECT MEAT COMPANY

Incorporated in 2007, Direct Meat Company is a privately owned Australian Company specifically formed for the production in particular, of HIGH quality WAGYU BEEF together with tailor made meat products that would cater to the growing diversity and quality conscious hospitality and catering industry.

With a history and background of over 30 years experience in all facets of the Meat Industry that includes breeding, production, and ultimately the end user requirements, the Directors, finding difficulty in sourcing suitable product from existing establishments, decided to produce their own.

Our intent is to provide a consistent quality product second to none backed by our reputation for reliability and service. We have achieved this by establishing a close network of quality breeders and feedlots working together for the same aim. Direct Meat Company is now recognised as one the emerging “specialist” market leaders in this Industry both Domestic and globally.

“CUSTOMERS REQUIREMENTS ALWAYS COME FIRST”

DMC WAGYU BEEF 

400+ days in a controlled feeding system 

DMC Wagyu Beef livestock are never fed with antibiotics or HGP’s – EVER! Any cattle given antibiotics for medical purposes are immediately removed from production
 
Cattle do not have access to genetically modified feeds. Feed is a natural combination of feed like Corn, Barley, and Cereal straw.
 
Because of the abundance of land and shelter, cattle live a “less stress” lifestyle
 
Cattle are control-fed for more than 400 days of their life.
 
No Genetically Modified Organisms
(GMO’s) are EVER USED

HEALTH LEVEL DMC WAGYU BEEF

The term marbling refers to the fat that is found between the muscle fibers. This gives the meat its characteristic white-flecked appearance.
 
In Wagyu Cattle, the intramuscular fat is different to that found in other cattle breeds. It contains high levels of mono unsaturated acids, foliates, whereas the fats found in traditional beef breeds are mostly saturated fats.

It is generally accepted that the consumption of foliates reduces serum low-density lipoprotein – cholesterol

Thus, Wagyu Beef containing a greater concentration of foliates and  may be perceived as a more beneficial component of a diet designed to lower serum cholesterol. 

The foliates in our Wagyu Beef give the beef its characteristic nutty taste.

DMC QUALITY 

Direct Meat Company is unique amongst Australian beef exporters for its ability to consistently meet the highest quality standards for marbling beef. 

Trim

Packaging

Taste

Our customers know that every time they open a carton of the DMC Wagyu Beef, their quality expectations will be met.

WHY DMC WAGYU BEEF

  • To produce premium quality beef, you need :
  • QUALITY  GENETICS, 
  • QUALITY  MANAGEMENT  SYSTEMS
  • QUALITY  PERSONEL
  • At Direct Meat Company, we have put together  and partnered  with the champions of the Australian Wagyu Industry. 
  • The partners we have chosen, are the best at what they do. They apply best practice standards to everything. 
  • From the day each calf is born they control everything, what it eats, every treatment it receives, and the manner in which they are handled.
  • Direct Meat Company  closely monitors  the way the beef is looked after and processed. We pride ourselves  on our people and the commitment they make, to ensure that our  product is processed  in accordance to the strictest Australian standards.
  • Direct Meat Company and their partners remain totally committed to  customers needs  and guarantee that our Wagyu Beef is the best you can Buy 

AUS-MEAT GRADING

DMC Wagyu Beef consistently grades marble score 7 and above for  75% of each process.

We invite you to make DMC 
Wagyu Beef a part of your program

DMC Wagyu Beef is a Rare Pleasure Indeed, Every Time You Serve It, it has an exceedingly melting and delicate texture. When properly cooked to rare or medium-rare, a Wagyu strip steak, for example, bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate.
The dense but fine marbling lends Australian Black to preparing the beef either raw, as in steak tartare and carpaccio, or fleetingly cooked in the traditional Japanese shabu shabu, in which the translucent slices of sirloin or tenderloin are dredged through a hot-water bath and placed on steaming rice. 

FINE DINING