Home Australia Singaporean businessman hopes to transform the Pilbara into a wagyu producing region

Singaporean businessman hopes to transform the Pilbara into a wagyu producing region

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Singaporean businessman hopes to transform the Pilbara into a wagyu producing region

A Pilbara pastoral station is so assured in its wagyu cattle operations, it has earmarked funds that would turnaround a herd payment about $3 billion in the subsequent 15 years.

Key parts:

  • Pardoo Station is located in the Pilbara region on Western Australia
  • The property is anticipated to race extra than 100,000 cattle by 2035
  • It’s miles the first large scale wagyu herd for the northwest region

Pardoo Station is located about 120 kilometres northeast of Port Hedland and is owned by Singaporean businessman Bruce Cheung.

Early Newspaper

The 200,000-hectare property was purchased by Pardoo Crimson meat Corporation in 2015 and has since made headlines for trailblazing in pivot irrigation techniques that provide perennial pasture for a wagyu cattle herd.

It’s miles a breed of cattle that greatest the bullish of producers would dare strive in drought-inclined nation, with the region leaning heavily on Bos Indicus genetics which have resilient capabilities and are usually provided in the live export trade.

Nevertheless, Mr Cheung said, after investing $75 million to-date into his stand and graze program, it may offset the traditional challenges and in return, earn pork of global class.

“So far, we have invested $75 million into Western Australia, which incorporates genetic farms, northern farms, and building the herd,” Mr Cheung said.

“If the region and govt allow us to proceed our lunge, we are prepared to double that.

“The likely financial output of that in 15 years’ time can be payment $3 billion.”

Man standing outside at a farm, in front of the homestead.

Pardoo Crimson meat Corporation proprietor and chair Bruce Cheung, Pardoo Station, 2021.(

ABC Rural: James Liveris

)

5 years in the making, what enact the cattle uncover adore?

Four years ago, Pardoo was running 10,000 head of cattle. That quantity has already doubled and is anticipated to increase sixfold.

In 2019, College of Western Australia Faculty of Agriculture senior lecturer and economist Elizabeth Petersen carried out research into the financial advantages of Pardoo Crimson meat Corporation.

The myth came across over a 15-year length, the industry would increase its stock numbers to approximately 123,000 head and shift the trade’s focal level from Bos Indicus to primarily excessive-value wagyu breeds.

Mr Cheung said the company was on track to reach those numbers.

“We are at the 2nd at 22,000 head of cattle, out of which 8000 are pure breed, and the relaxation are crossbreed Bos Indicus animals,” Mr Cheung said.

“Sharp further down the road, the combine will eventually be heavily pure breed, and then further purity of wagyu yelp material in six to seventh generation.

“In the subsequent 15 years, we hope to accomplish a herd size of 100,000 head of cattle.

“We need to build the infrastructure and provide the drought-proofing capability to make certain that goal will likely be accomplished in a steadily neat matter.

“We have a sophisticated lunge … a lot extra sophisticated than I originally envisioned… COVID-19 in the middle would no longer assist nevertheless we are steadily and extremely shut to the numbers that we have originally place out to enact.”

A picture of a farm entrance with a sign out the front.

Pardoo Station is about 120 kilometres northeast of Port Hedland.(

ABC Rural: James Liveris

)

Costs and markets

Mature wagyu males can weigh up to 950kg, and with the world-class marbled pork fetching up to $500 a kilogram at restaurants, the numbers start to stack up for Mr Cheung if he was a hit.

Nevertheless, Mr Cheung said prices ebb and waft.

“Savor most breeds, wagyu has long past via cycles,” Mr Cheung said.

“There was a down cycle three years ago out east pushed by oversupply of first scandalous F1 wagyu merchandise that drove the designate down.

“We are now in beefy recovery, nevertheless we are paralyzed because the designate shot up too rapid. I believe about as primary producers, we always want an uptrend, nevertheless a steady gradual one, no longer a stout peak and valley.”

By 2028, Asia will symbolize 56 per cent of global meat imports, and with Mr Cheung’s longstanding presence in the region, he said he would carry Western Australia to the party.

“A fragment of our product goes domestically, and a fragment goes to a few of the economies that are in beefy recovery from COVID-19,” Mr Cheung said.

“North Asia is doing reasonably correctly. Nevertheless, we are very aware about a few of the challenges that other industries are facing in over-relying in one market.

“At the 2nd, our greatest market is China, nevertheless we are scaling back in the amount of reliance in one market. It takes around 51 per cent of our product. We probably would transfer that quantity back to 33 per cent in 2022.

“We are also in markets such as Hong Kong, Thailand, Heart East, Singapore, Philippines, Korea, Japan, UAE, Saudi Arabia, and we are in talks with Indonesia.”

A landscape photo of a wagyu cow in the paddock during the day

Since 2015, Pardoo Crimson meat Corporation has invested $75 million into its wagyu cattle herd.(

ABC Rural: James Liveris

)

Challenges ahead

The Pilbara’s disparate climate means when it rains, it pours, and in a wasteland-adore scenario, that, unfortunately, delivers a spike in locust populations.

About 30 kilometres north of the homestead, there are 20 centre irrigation pivots, the place the fodder is grown to drought-proof the cattle.

But Mr Cheung said they were unable to scramble unscathed.

“We were no longer prepared in the early days, and we actually had a fine bad hit about three seasons ago,” Mr Cheung said.

“We learned via very painful train, and it has place us back almost half a season.”

A mob of wagyu cattle standing in the daylight.

Pardoo Crimson meat Corporation’s investment in superior wagyu genetics affords the basis for a long feed regime necessary to capture a targeted marbling rating of seven or better.(

ABC Rural: James Liveris

)

Mr Cheung said spraying was part of the management program.

“It’s miles important no longer to spray on the pivots because it affects our cattle. We have to strive to locate the larvae very early on in the rangelands,” Mr Cheung said.

“One thing we have to enact on a seasonal basis now’s to constantly to be on a cleave and carry basis versus the normal stand and graze, the place we have to cleave away feed and store it, which also has its difficulties.”

Mr Cheung said staff shortages were the greatest challenge and admitted how sophisticated it was to recruit and stable long-length of time expert staff in the Pilbara.

A photo of wagyu cattle eating grass during the day at a farm.

Pardoo Crimson meat Corporation will earn 7,500 wagyu cattle per annum by 2025.(

ABC Rural: James Liveris

)

The future: ‘Kimbara’

Creating the northwest region as a global top rate boxed pork player is the place the future lies for Pardoo Crimson meat Corporation.

Mr Cheung said if the region developed a feeding and processing facility, it may be a great asset for northern producers.

“It may allow produces to change over from live cattle to a boxed pork trade.”

It’s miles envisaged that a feasibility watch on a northern abattoir can be carried out when 35,000 processing stock per annum are produced.

Mr Cheung said he hoped to carry pastoralists from across the Kimberley and Pilbara on the lunge as a marketable product, presumably with the name “Kimbara”.

“We want to infuse about 40 to 50 per cent wagyu yelp material to soften the northern Bos Indicus product so that it becomes a value-effective, yet excessive-quality eating product that would compete with European breeds adore Angus or Hereford,” Mr Cheung said.

“With a bit of luck in my lifetime, I’d adore to gaze this region globally famous, no longer greatest for its resources nevertheless a strange product that has great flavour, texture and has part of the wagyu combination to it.

“There is unquestionably a gap in the market to create one thing adore that, and I am hoping to be one among the catalysts to make that happen.”

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Singaporean businessman hopes to transform the Pilbara into a wagyu producing region