The Straits Times
Published on Nov 19, 2012

Chocolate key component to Mayura's Station's wagyu beef


The next time you taste beef with a robust, nutty and almost caramel-like flavour, it might well be chocolate in the cows' feed.

Chocolate is the one component that seems to have made all the difference with the flavour in Mayura Station's full-blood wagyu from South Australia. That, and the ranch's sustainable farming practices that prioritise animal welfare make the difference, says second-generation cattle farmer Scott de Bruin, who is of Dutch descent.

He will be in town to host a 10-course Mayura Station wagyu dinner at The Halia at Singapore Botanic Gardens on Thursday.

The famed melt-in-your-mouth beef is also available at restaurants such as Australian restaurant Osia at Resorts World Sentosa, and Japanese barbecue restaurants Gyu-Kaku and Yakiniku Yazawa. Those wanting to cook it at home can purchase it from food supplier Indoguna's online grocery store,