A little about us…

Razorback Ranch Wagyu was established in 2015 by Nick and Sandra Togias.

Razorback Ranch Wagyu is a family owned and operated, registered Fullblood Wagyu Stud located in the Yass Valley of NSW. 

Our Wagyu journey started after purchasing a piece of  Wagyu Sirloin 9+ marble score from the iconic Victor Churchill Butchery in Woollahra. That night we went home and cooked it, already passionate about cattle and good food we were hooked and the very next day we were on the the hunt for the very best genetics that would form the foundation of the Razorback Ranch Wagyu herd.

Since 2015, we have developed a herd of registered Fullblood Wagyu through the purchase of carefully selected donor cows and elite embryos. We aim to sell elite Wagyu bulls, females and genetics to breeders both locally and to export, as well as feeder cattle into some of the worlds most recognised Wagyu beef brands.

We are passionate about Wagyu, and believe that Fullblood Wagyu is a unique and luxury item that when bred and fed correctly stands in a league of its own. In a crossbred situation Wagyu will improve eating quality as well as provide high value feeder cattle with exceptional calving ease for heifer matings. 

If you are a commercial producer, wagyu breeder, feedlot buyer, or curious about how Wagyu can fit in to your operation, we would love to hear from you and show you around our herd.