There’s a quiet revolution happening in kitchens across North America, and it has an Australian accent.
For decades, Wagyu was whispered in fine dining circles and was almost always tied to Japan. But today, some of the most celebrated steakhouses in North America are turning their attention to Australian Wagyu. Carrara Wagyu, raised on Queensland’s open pastures and bred with the same genetic lineage that has been prized for generations, is proving it can hold its own on any plate, in any city, and our Executive Chef, Andy Hearnden, recently set out to find out how chefs in North America are using it.
A Front Row Seat
Chef Andy paid a visit to Fleming’s Prime Steakhouse and Gordon Ramsay Steak, two names that don’t compromise on quality and don’t need trends to stay relevant.
He sat down with the chefs behind the pass to find out first-hand how they’re using Carrara Wagyu in their kitchens, from searing techniques and resting times to serving and sauces. While some of their cooking techniques were new to Chef Andy, once he had a bite, he was back to the familiar, melt-in-your-mouth flavour of Carrara Wagyu.
The growing interest in Australian Wagyu is a sure signal of where the industry is heading. North American diners are more curious than ever about exploring global foods, and Carrara Wagyu offers a compelling option –carefully finished and backed by a supply chain built on transparency from paddock to plate.
It’s a story that’s as valuable as the marble score, giving chefs something to talk about on the menu and giving diners a reason to truly experience what’s in front of them.
Chef Andy’s visit to Fleming’s opens the latest edition of In Good Company, where we explore the partnerships, kitchens, and people helping bring Australian Wagyu to tables across North America.
Each instalment will take you inside a different standout venue, meeting the chefs and teams putting Carrara Wagyu at the centre of their menus, and the reasons they choose Australian beef over anything else.
Part of this edition we’re most excited to share is our visit to some exciting kitchens in Vancouver. In fact, we’re so excited, here’s an exclusive sneak peek at some of the venues we visited.
Consider it a preview of what’s coming in the next instalments of In Good Company.
If the Fleming’s episodes and Vancouver teaser sparked your appetite, follow our social channels to see where Australian beef turns up next.
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