This is the couple’s fourth trip to the show, which Ann Lewis says is “very hard work, but the end results are well worth it”.

“We get a lot of exposure there. 

I think they said there were around 30,000 through the gates last year.”

Jason and Ann, aided by Jason’s parents John and Lynne Lewis, run from 400 to 500 Wagyu breeders on their Bingara property.

“And we’re hoping to double that herd by this time next year,” Ann Lewis said.

From one beast, the family can produce “25 cuts of beef that stand out in flavour and quality”. All will be displayed at Homebush.

“The flavour is unique, due probably to their feeding program. We feed them grain, but we’re not a feedlot. Our cattle have the best of both worlds – grass and grain.”

Also on offer on the Jac Wagyu stand will be products like gourmet sausage, rendered fat (“great for baked potatoes”), hamburger patties, meatballs, kebabs, and the list goes on.

The biggest percentage of Jac Wagyu beef goes through Coles Next Generation Stores – basically the “top end stores in metropolitan areas only at the moment”, Mrs Lewis said.

“The popularity of Wagyu is going through the roof. A lot of people are getting into them now.

“Their ease of calving is a big thing. Then, of course, the price at the end of it. They’re currently fetching $6-plus per kilo live weight.

“Most of ours go through Coles New Generation throughout Australia, with a small proportion going into Asia. Though we’re getting a lot of overseas enquiries – at least one new one a week on the website from America and Europe.”

And when everything has settled on the Homebush show, the Lewis team will head to Brisbane in October for the Fresh Food Expo.

“We’ve also attended several on the Gold Coast. They’re very popular too.”