Only the finest cattle are hand-selected for the Bell Valley program,
ensuring uncompromising quality from origin to plate.
Underpinned by elite Fullblood Wagyu x Black Angus genetics, Bell Valley represents the perfect balance of exceptional marbling, refined flavour, and consistent eating quality.
Raised on pristine Australian pastures and finished for a minimum of 150 days on a precisely formulated grain ration, each animal is carefully nurtured to achieve optimal tenderness and depth of flavour.
Processed at Australia’s Est. 243 under world-leading standards, Bell Valley Beef is meticulously graded to marble scores MB3+, MB5+ and MB7+, delivering exceptional uniformity across every cut.
The result is a remarkable beef – defined by fine marbling and a delicate, buttery richness sought by the world’s most discerning chefs and luxury consumers.
The cattle used in this program are Fullblood Wagyu crossed with Fullblood Angus, and are grain fed for 150 days.
The crossbreed consists of
a 100% Fullblood Wagyu bull and a 100% x Fullblood Angus heifer
resulting in F1 Wagyu cattle (Wagyu × Angus).
The F1 Wagyu carcass weighs approximately 365 kg, which is lighter than standard Wagyu and Angus breeds.
Initially, Bell Valley will process 156 head per month, with plans to increase to 312 head per month, starting January next year.
The product is packed with marble scores MB 2+, MB 3+, and MB 5. The average marble score is MB 3.5, with no carcasses grading below MB 3, and the highest grading carcass at MB 7.
Processing and packing are done at EST. 243, located in Queensland, Australia.