Neil Perry, Rockpool Bar & Grill

Melbourne, Australia

“David Blackmore’s Fullblood Wagyu is light years ahead of any other Wagyu product in Australia. It is beyond good and I did some tastings of all our beef with food media in Melbourne and will be doing the same in Sydney late September. The Melbourne folks loved it and could really see how fine and delicate it was, not just fatty and greasy like all the other Australian Wagyu. Plus our dry aging takes it to another level. I can’t put it more simply than to say if David didn’t produce these amazing animals I would not serve Wagyu on the menu at the Rockpool Bar & Grills.”