Canberra chefs get a fresh taste of Tajima Australian Grainfed Wagyu

Canberra's influential chef community got a front row seat to the story behind Tajima Australian Grainfed Wagyu at the Tajima Long Lunch on June 15. 

Hosted by Andrews Meat Industries, the event brought chefs together with the people behind the product, from producers through to leading chefs.

The menu was created by The Boat House Head Chef John Leverick and Sala Dining Head Chef Danny Russo, who set out to showcase the versatility of Tajima Wagyu beyond the usual premium steak cuts.

Guests were treated to dishes ranging from karubi plate lardo, cheek croquettes, rib eye cap carpaccio, ox tail tortellini, and inside skirt ‘DR300’, to a 1kg hero Tajima T-bone.

As each course was served, John and Danny explained why they selected the cuts and how chefs can unlock more value and creativity by using a wider range of Wagyu across their menus.

Feedback from guests was overwhelmingly positive, with attendees enjoying learning more about the versatility of Tajima Wagyu.

"We would love to see many more events like this,” one attendee commented. “One of the best parts was having the chefs explain the ingredients, preparation, and inspiration behind each course. Chefs John and Danny, and the Andrews team’s interaction with guests when working each table worked particularly well and was valued.”

A highlight of the long lunch was hearing directly from producer Jo-Ann Strong of Tiana Park Pastoral Co at Jugiong.

Located less than two hours from Canberra, Tiana Park supplies cattle into the Tajima program. Jo-Ann gave chefs a firsthand look at what goes into producing premium Wagyu.

She shared the genetics behind the herd, feeding programs, animal husbandry and the attention to detail required to consistently produce high quality Tajima Wagyu. It struck a chord with guests, who commented on how valuable the discussion was. 

"Andrew's Meats continue to demonstrate their commitment to supporting local farmers while promoting sustainable and innovative use of the whole animal. Events like this strengthen the connection between producer, chef, and consumer, and highlight the passion that exists throughout the paddock-to-plate journey."

The event wrapped up with a Q&A session featuring Jo-Ann and Peter Andrews, giving chefs the chance to ask everything they wanted to know about production, genetics and the Tajima program.

More than just a long lunch, the event brought the paddock to plate story to life. Chefs came away with fresh ideas and a stronger connection to the story behind Tajima Australian Grainfed Wagyu.