The Wagstaff Group
Our Story – A Legacy of Excellence
Founded in the early 1900’s, Wagstaff began as a small family-owned meat processor in Victoria, Australia – formally trading under the name “J H Ralph & Sons”. Over the last century, we have grown into one of the country’s leading lamb, mutton, goat and veal exporters while remaining true to our roots.
As a long term and steadfast meat business, we have faced our share of challenges. Through fluctuating economic markets, droughts and floods, and an extensive rebuild and upgrade of our plant due to a fire that caused significant damage to our processing facilities in 2013, we have met each test and continued to press forward as an industry leader in the red meat sector. Today, Wagstaff is synonymous with quality, trust, and innovation in the global meat trade.
Our Structure
Wagstaff remains 100% family-owned and operated, with more than four generations having contributed to the business to date. Our leadership team combines deep industry knowledge with a forward-thinking approach, ensuring we adapt to changing market demands while maintaining the values that have defined us for decades.
Processing & Boning Facility
Cranbourne:
Our processing and boning plant is located in Cranbourne, Victoria. Our site is equipped with the latest technology and adopts industry leading production processes to ensure that the highest quality, hygiene, traceability, and integrity standards are met with each and every product.
Sustainability
At Wagstaff, sustainability drives our operations. We use energy-efficient systems and responsible waste practices to minimise our environmental impact. Partnering with farmers who prioritise sustainable grazing, we ensure healthy land for future generations while upholding Australia’s strict animal welfare standards.
Through innovative technologies, water recycling, and emission reduction, we’re building a more sustainable red meat industry for our planet, farmers, and customers.
