The Ngarla people are frequent visitors to Pardoo where they have strong heritage links from the time of their fathers and grandfathers. Here we see Mikail walking along Pardoo Creek representing the younger generation.
News
Joe Ross, Bunuba Director speaks to Country Hour about the relationship between Pardoo Beef and Bunuba Dawangarri Aboriginal Corporation.
https://www.abc.net.au/radio/programs/wa-country-hour/wa-country-hour/13306734
A major wagyu cattle operation in the Pilbara is a step closer to creating a $3 billion premium beef industry in WA’s north after it secured access to highly sought after pastoral land in the Kimberley.
Pardoo Beef Corporation — owned by Singaporean businessman Bruce Cheung — has negotiated a 20-year sublease over a portion of the Yarranggi pastoral lease (formerly known as Leopold Downs) with the Bunuba Dawangarri Aboriginal Corporation.
Karajarri Nyangumarta man Stephen Stewart has defied all the odds to keep his culture alive for more than a century. That makes him the oldest Aboriginal man still alive in West Australia’s Pilbara region, if not the entire country.https://www.abc.net.au/news/2021-04-19/australias-oldest-indigenous-man-alive-stephen-stewart-ngarla/100071546
In MLA’s ‘Down the track’ series, we catch up with producers who have been profiled in the past to see how their business is evolving in response to new challenges and opportunities. A high‑value beef product might not be the first thing people connect to the vast, dry Pilbara of WA, but Singaporean businessman Bruce Cheung has tapped into the region’s water resources as part of his vision to produce Wagyu for a global market.
A Pilbara pastoral station is so confident in its wagyu cattle operations, it has earmarked funds that would turnaround a herd worth about $3 billion in the next 15 years. Mr Bruce Cheung said, after investing $75 million to-date into his stand and graze program, it would offset the traditional challenges and in return, produce beef of global class.
CSBP’s round breaking nutrient response trial in the north of Western Australia has uncovered optimal fertilizer use for profitable and sustainable fodder. Pardoo Station was the location for these trials which lasted four weeks.
Pardoo Station, which has 20 centre pivots and plans to put in at least 12 more, sits above an artesian aquifer.
The first lot of Pardoo Beef Corporation-born pure-blood Wagyu have already gone to a feedlot in the South West, [and] there will be increasing numbers of those leaving the pivots. We would need another allocation to expand, so it’s not really endless and it’s quite controlled and monitored by the Government.https://www.abc.net.au/news/rural/2019-11-17/wa-pastoralists-attempt-to-drought-proof-using-centre-pivots/11663698
THE bold investment by Pardoo Beef Corporation to create an irrigated pasture oasis using groundwater to produce high value Wagyu cattle in the Pilbara has created considerable interest in recent years.
The long term plan is to have 6000 hectares of crops under irrigation and, in conjunction with the Pilbara pastoral sector, turning off 100,000 high quality Wagyu cattle by 2031.We’re looking at pretty close to $5000/ha to run this at high output.https://www.beefcentral.com/production/nbruc-production-costs-key-pardoo-challenge/
Pardoo Beef Corporation was the proud winner of the Australian Wagyu Association branded beef competition held in Adelaide in May 2019. With established provenance from the pristine shores of the Pilbara, the Pardoo branded Wagyu product has already received several accolades and prizes from 2016 to date.
Some of the judge’s comments included: Rich aroma, beefy, easy to bite and enjoyably chewy. Soft, smooth and creamy flavour, sensational injection of fats to the mouth. Rich and rewarding to the palate.
Very juicy, enjoyably chewy, nice buttery caramel flavours, nice mouthfeel. Beefy and minerally aroma. Very tender but grainy. Long lasting juiciness. Mineral, metallic, earthy. Well marbled with juicy texture. Enjoyable buttery flavour.