Stanbroke Beef's formulae for making Wagyu pay

Shan Goodwin
By Shan Goodwin
Updated April 29 2022 - 1:08am, first published April 28 2022 - 8:30pm
COMING HOME: Stanbroke's backgrounding manager Scott Waldron at Wandoan.

WAGYU beef is no longer reserved for the rich man's fine dining experience, which means that while more and more suppliers are popping up, both here and overseas, the growth will likely be sustainable.

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Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally.

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