🌿 Tier 3 Regenerative Producer — Whangarei, Northland

Black Silver Wagyu
100% grass-fed Wagyu & Murray Grey

A family-run regenerative farm on the north-east coast of Northland, raising Wagyu and Murray Grey cattle on diverse multiflora pastures — finished slowly, never grain-fed.

Whangarei, Northland Pickup Whangarei or Auckland Wagyu · Murray Grey

Order now → See buying options

Farming System

Tier 3 Regenerative

Breeds

Wagyu & Murray Grey

Pickup

De Bauchery (Whangarei) or Country Meats (Auckland)

Order direct

Buying options

Choose your portion size — we’ll organise everything from harvest to butchery.

Beef

Quarter beef

$1,400 – $2,000

+ butchery ~$2–3/kg, paid separately

Approx. 70–100kg carcass
Yielding ~28–50kg of cuts

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Beef

Half beef

$2,800 – $4,000

+ butchery ~$2–3/kg, paid separately

Approx. 140–200kg carcass
Yielding ~56–100kg of cuts

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Beef

Whole beef

$5,600 – $8,000

+ butchery ~$2–3/kg, paid separately

Approx. 280–400kg carcass
Yielding ~112–200kg of cuts

Buy Now → Enquire

Know your beef cuts → Beef & Lamb Buyers Guide →

Two payments — carcass + butchery The prices above are for the carcass only, paid to Black Silver Wagyu. Butchery is a separate payment, paid directly to the butcher when you collect — approximately $2–3/kg depending on your cuts. That covers De Bauchery (Whangarei) for Northland customers, or Country Meats Kaukapakapa for Auckland customers. Final carcass cost also varies with the actual weighed carcass.

01 — The Farm

Honest farming on the Northland coast

Black Silver Wagyu is a family-run regenerative farm sitting near the north-east coast of Northland. We believe good food begins with respect — for the land, for the animals, and for the families we feed.

Our cattle graze holistically across diverse multiflora pastures. The land is healthier for it, and so are the animals — which is exactly why the beef tastes the way it does.

“When the land is healthy, the animals are too. That shows up in the meat — every time.”

Black Silver Wagyu cattle on regenerative Northland pasture

02 — How we farm

Holistic grazing. Healthy soil. Slow finishing.

We farm in harmony with nature. Cattle are moved across multiflora pastures on a planned grazing rotation, giving the grass time to recover deeply between grazings. That builds soil carbon, keeps waterways clean, and supports a diverse mix of grasses and herbs that the animals can self-select from.

The result is healthy soil, healthy pastures, and animals that grow at their natural pace. Nothing is rushed. We don’t grain-finish, we don’t push weight gain artificially — we let the animals tell us when they’re ready.

Buying our beef direct means you’re supporting the way this land is being farmed — and getting truly local, sustainably raised meat at fair, transparent prices.

Black Silver Wagyu beef raised on diverse Northland pasture

03 — The Animals

Why Wagyu × Murray Grey

Wagyu is famous for its marbling — the fine fat woven through the meat that delivers the tenderness, richness, and depth of flavour the breed’s known for. Murray Grey brings hardiness, even temperament, and excellent meat quality off pasture without any need for grain.

Crossing the two and finishing 100% on diverse pasture gives us the best of both — a beautifully marbled, deeply flavoured beef that’s still genuinely grass-fed. It’s not commodity beef, and it doesn’t taste like commodity beef. Customers tell us the difference is obvious from the first bite.

Because we farm regeneratively and finish slowly, the meat is also more nutrient-dense — higher in omega-3s, vitamins, and the fats your body actually wants from beef.

04 — Why buy direct

The value, broken down

Buying a half beef direct from Black Silver Wagyu gives you about 56–100kg of premium grass-fed Wagyu × Murray Grey beef — eye fillet, scotch, ribeye, rump, brisket, slow-cook cuts, and mince — for one transparent price.

Half beef — what you get, what you pay

Based on a typical 170kg carcass with a take-home yield of around 85kg of cuts.

What you get	Approx.
Premium steaks (eye fillet, scotch, sirloin)	~11kg
Other steaks (rump, ribeye, blade)	~9kg
Roasts (cross-cut, topside, silverside)	~16kg
Bone-in (rib, brisket, shin)	~11kg
Slow cook (chuck, gravy beef)	~8kg
Mince & trim (sausages, patties optional)	~30kg
Total take-home from a half beef	~85kg

A typical mid-range half beef: ~$3,400 (170kg carcass × $20/kg) + ~$340 butchery = approx $3,740 all-in. For ~85kg of premium cuts, that works out to roughly $44/kg averaged across every cut — premium steaks, roasts, mince, the lot. Supermarket grass-fed mince alone often retails at $22–25/kg, and premium Wagyu eye fillet sits at $100+/kg — so the mince in your box costs less than supermarket mince, and the steaks are a fraction of retail Wagyu pricing.

The real value isn’t just the price-per-kg, though. You’re getting beef from one specific animal, raised on one specific farm, by people you can talk to. You know how it lived, what it ate, and how it was finished.

05 — How ordering works

What to expect, from order to pickup

A few things worth knowing before you order. Click any question to expand.

The ordering process — start to finish

Black Silver Wagyu sells whole, half, and quarter beef carcasses. You pay the farmer for the carcass, then pay the butcher separately for the butchery.

Click Buy Now to go directly to the online cut sheet — fill in your details, choose your cuts, and submit. Or send an enquiry if you’d like to talk through options first.

Black Silver Wagyu processes to order, which means we only proceed once we have enough orders booked to make a harvest viable. Once the numbers are confirmed and a harvest date is set, you’ll be notified by email. Collection is approximately 2 weeks after harvest — time for hanging (~10 days), then processing and packaging.

You’ll collect from De Bauchery (Tikipunga, Whangarei) for Northland customers, or Country Meats Kaukapakapa for Auckland customers.

What yield should I expect from the carcass?

For Black Silver Wagyu, you’ll typically take home around 40–50% of the carcass weight as actual cuts. That’s lower than leaner grass-fed breeds (which hit 55–65%) — Wagyu × Murray Grey carries more fat, and a lot of that comes off as trim. The flip side is the marbling that stays in the meat is what makes Wagyu eat the way it does.

Expect roughly 28–50kg from a quarter (70–100kg carcass), 56–100kg from a half (140–200kg carcass), and 112–200kg from a whole beef (280–400kg carcass).

The price you pay is based on the carcass weight (after harvest, before butchery), not the take-home weight. That’s the standard way meat is priced direct-from-farm.

About trim and ground products

Roughly 20–25% of your beef will come back as trim — parts the butcher grinds rather than portions into named cuts. You decide how this is allocated: mince by default, or a portion into sausages (your choice of flavours), patties, or biersticks. Each option has its own per-kg processing rate.

Offal and offal pricing

Offal isn’t part of the weighed carcass but is available to purchase. Note on your cut sheet what offal you’d like.

Tongue, heart, liver, kidneys, leaf fat (for tallow): sold at carcass rate less $2/kg
Cheeks and oxtail: $23/kg
Corned tongue: available at additional charge

Bones are part of the carcass — ask the butcher to include them if you want them for stock or pets.

Payment terms

A deposit of $500 is required to secure your order, paid directly to Black Silver Wagyu once a slaughter date is confirmed.
The final carcass amount is due to Black Silver Wagyu once the animal is slaughtered and weighed.
The butcher’s fee is due to De Bauchery or Country Meats on or before collection.