Cuts

Every cut of Australian Wagyu is distinctive. Explore the properties of different primals, steaks and braising cuts.
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Cuisines
Chefs
Techniques
Cuts
Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Brandon Jew's Picanha Sizzled in Hot Wagyu Fat
Brandon Jew's Picanha Sizzled in Hot Wagyu Fat
Jeremiah & Fábian's Striploin Tartare

“It’s essentially perfect already and we just give it a little nudge in the right direction.”

Lucas Sin's Mongolian Steak
Lucas Sin's Mongolian Steak
Jeremiah & Fabian's Cowboy Rib-Eye with Umeboshi Butter, Feta and Tomato
Lucas Sin's Chiu Chow-Style Boiled Beef Hot Pot
Lucas Sin's Chiu Chow-Style Boiled Beef Hot Pot
Brandon Jew's Salt-Baked Bone-In Ribeye with Fermented Green Tea and Tofu Skin
Brandon Jew's Salt-Baked Bone-In Ribeye with Fermented Green Tea and Tofu Skin

© Australian Agricultural Company 2022