Building a premium beef brand isn't just about producing exceptional cattle. It's about understanding markets, embracing data, building the right team, and having the patience to make decisions years before the product reaches a customer's plate.
In this episode, Harry Kemp shares the story behind King River, the family-owned Wagyu business that has grown from a bold partnership between two Queensland families into a premium beef brand supplying customers across more than 35 countries.
Harry reflects on growing up in a family grazing business, leaving school early to return to the land, and how his approach to learning has evolved alongside the rapid transformation of Australian agriculture. What began as a traditional cattle operation has become a data-driven business where genetics, consumer demand, and long-term thinking shape every decision.
Together, Oli and Harry explore the realities of building a premium export brand, why consistency matters more than chasing perfection, and how strong relationships have underpinned King River's remarkable growth over the past five years.
From genetics and data to leadership, teamwork, and customer relationships, this conversation offers a fascinating insight into what it takes to build a modern beef business that delivers quality from paddock to plate.
Key insights from the conversation:
- Harry's journey from the family cattle property to co-founding King River
- Why two family businesses joined forces to build a premium Wagyu brand
- The challenges of building a business with a four-year production cycle
- How genetics, data, and consumer demand are transforming beef production
- Why consistency matters more than producing the highest marbling scores
- Building a business that now supplies premium Wagyu to more than 35 countries
- Lessons on rapid business growth, leadership, and putting people in the right roles
- The importance of relationships, accountability, and shared values in successful partnerships
- Why producing great food is ultimately about bringing people together, regardless of language or culture
Chapters:
- (00:00) - Introduction to Harry Kemp and King River Beef
- (02:20) - Ekka week and the Paddock to Plate competition
- (04:09) - Harry’s farming background and how the industry has changed
- (09:58) - Why Wagyu, and the risks of starting a beef brand
- (16:05) - Meeting the Rich family and forming the partnership
- (20:33) - Matching marble scores to market demand
- (24:48) - Genetics, data and long-term breeding decisions
- (32:32) - Building a team to serve 40 export markets
- (40:19) - Lessons learnt from five years of exporting
- (43:42) - The future of King River Beef and the universal language of food
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