Butchery
Precision from Paddock to Plate
Quality doesn’t end at the gate. While our farming and genetics define the potential of our Fullblood Wagyu, it is the hands of a master that unlock it. We have partnered exclusively with Hot Canary in Bowral, where master butcher Daniel oversees the entire process. Having a master butcher of Daniel’s calibre is not just a service—it is a cornerstone of our brand. The precision of the break, the accuracy of the trim, and the respect shown to every cut are as vital to the final result as the grass our cattle graze on.
“But isn't fresh better than frozen?”
Actually, science says no. Here's why:
When you buy "fresh" beef and freeze it slowly in a home freezer, large ice crystals form, rupturing the cell walls and ruining the texture.
We age our Wagyu for two weeks to max out the tenderness, and the moment our master butcher cuts it, it is Flash Frozen. This locks in the muscle integrity, preserves the vibrant colour, and ensures it stays at peak quality for your table.
We locked the freshness in an icy vault. You reap the rewards.
Wildwood Essentials
The heart of your kitchen. Reliable, nutrient-dense grass-fed Wagyu, perfect for everyday meals that demand superior quality
Every order is shipped with an insulated thermal bag worth $20
Rump Steak
Taken from the hindquarters, this is a hardworking muscle with deep, natural flavour. Because our Fullblood genetics and grass-fed cycle produce a higher degree of marbling than standard breeds, this cut offers exceptional value, delivering a richness and tenderness rarely found in a traditional rump. Best prepared over hot coals or a high-heat grill to develop a crisp exterior while keeping the centre tender.
Minute Steak
A thin, quick-cooking cut taken from the round. Because of the intramuscular fat unique to our Fullblood Wagyu, this cut provides flavour that is worlds apart from other breeds, making it exceptional value for a fast meal. Best prepared with a lightning-fast sear over intense direct heat, ideal for a quick cook that demands consistent tenderness.
Rump Roast
Sourced from the hindquarter where the muscles work hard, this cut delivers a robust, deep beef flavor enhanced by premium Wagyu marbling. Best enjoyed slow-roasted in the oven or smoker until perfectly tender and juicy.
Rump Cap or Picanha
This cut features a thick fat cap that protects the meat. Best prepared over an open flame or BBQ, where the high heat renders the fat into the meat for a rich, signature flavour.
Stir-fry Strips
Finely sliced from primal cuts like the flank, round, or sirloin, these strips bring prized Wagyu tenderness and rich flavor to high-heat cooking. Best enjoyed flashed quickly in a searing-hot wok with your favorite fresh vegetables and sauces.
Diced Chuck
Cut from the shoulder area, where the muscle does plenty of work. Best prepared in a slow, liquid-based cook like a stew or curry, where low heat breaks down the structure to reveal deep intensity.
Osso Bucco
Cut from the shin, featuring a central marrow bone. Best prepared through long, slow braising in liquid, which draws the flavour from the bone and softens the meat.
Short Ribs
Taken from the rib section, these contain high levels of collagen. Best prepared with slow, low-heat cooking or braising, which transforms the structure into a tender, rich eating experience.
Brisket
Taken from the lower chest, this is a dense, textured cut. Best prepared using low-and-slow BBQ smoking or roasting, allowing the heat to render the intramuscular fat over many hours.
Mince
A blend of various trims from our Fullblood Wagyu. Best prepared in a pan or on a flat plate where high, direct heat can caramelise the fat for a rich, robust flavour.
Y-Bone
A classic cut from the loin that includes the signature 'Y' shaped bone. Best prepared on a hot grill or BBQ, where direct heat can sear the meat and draw depth from the bone during cooking.
Chuck Roast
A substantial cut from the shoulder. Best suited to a slow, low-temperature roast or braise, where gentle heat can tenderise the connective tissue and unlock deep, savoury notes.
Delmonico
A classic, thick-cut steak from the rib section with excellent marbling. Best prepared over intense direct heat, which allows the fat to melt into the meat and build a rich, golden crust.
Eye Fillet
Taken from the centre of the loin, this is the most tender muscle. Best prepared with a quick, intense pan-sear, as its delicate structure is designed for fast, high-heat cooking.
Sirloin
Sourced from the loin area. Best prepared on a hot grill or BBQ, where direct heat can effectively render the fat cap and create a crisp, flavorful finish.
Rib Eye
Cut from the rib section. Best prepared with high-intensity direct heat, which allows the dense marbling to caramelize quickly and release a rich depth of flavour.
Tri Tip
Cut from the bottom sirloin. Best prepared by searing over high-intensity direct heat to develop a rich, caramelized crust, followed by a gentle indirect cook to allow the deep intramuscular fat to render beautifully. Always slice thinly against the grain to maximize its exceptional tenderness.
Flat Iron
Taken from the shoulder. Best prepared with a rapid, fierce sear over high heat, as its refined grain structure is built for a fast, intense finish that keeps the meat supple.
Thor’s Hammer
Taken from the beef shin, this dramatic center-cut shank is slow-braised until the rich collagen melts into a butter-soft texture. Perfect for low-and-slow roasting to achieve a deep, savory intensity that falls effortlessly off the bone.
Grass fed wagyu sausages
Traditional coarse-ground blend from our grass-fed herd. Best prepared on a hot BBQ plate to develop a deep, caramelised colour that locks in the juices.
Cattleman's Cutlet
A substantial, bone-in cut from the rib area. Best suited to slow-roasting to ensure even temperature, as its significant thickness requires gentle heat to reach peak tenderness
Famous grass fed wagyu pie
Tender Wagyu chuck simmered for eight hours in house-made stock, wrapped in artisanal pastry with a signature tallow-crisped crust.
Grass-Fed Fullblood Wagyu Tallow
Meticulously rendered from our grass-fed Fullblood Wagyu, this pure, artisanal tallow bridges the gap between clean nutrition and unmatched culinary performance. It delivers a luxurious, buttery depth that commercial oils simply cannot match.
Luxe Cuts
Not every animal reaches this level. These are the rare, standout cuts we have identified in our best-performing cattle for those who value the singular quality of our herd.
Tomahawk
Cut from the front of the rib section with the full bone attached. Best prepared by slow roasting or reverse searing to allow the bone to conduct heat evenly through the thick eye.
Wing Ribs
Taken from the prime rib section. Best suited to high-heat grilling on a BBQ to render the extensive intramuscular fat and build a clean, charred crust.
Bistecca
A large-format cut from the loin. Best prepared over hot coals or a heavy-duty grill, where the high, direct heat can develop a robust crust across its thick surface.
The ordering process
How to secure your Wildwood Hill beef in 3 simple steps.
1
Select Your Cuts
Start by visiting our Shop Our Packs page to see our curated selections, or feel free to Browse Our Range to choose your favourite cuts individually. If you’re curious about our farming, butchering, and freezing methods before you select your meat, you can read our full breakdown here: Why buy from us?
2
Expertly Prepared & Ready
For the most part, your order is already prepped, waiting in our freezer, and ready for immediate dispatch. Each cut has been aged, butchered by Daniel at Hot Canary, cryovaced, and frozen at the peak of freshness. While we do our best to maintain full stock, on the rare occasion an item is unavailable, we will let you know as soon as possible.
3
Delivered To Your Door (Or Collect From Us)
We ship your order in an insulated cooler bag via temperature-controlled freight to ensure it stays perfectly frozen until it reaches your doorstep.
Prefer to collect?
You are welcome to pick up your order directly from our shop.
Need delivery?
Orders submitted by COB Wednesday will be delivered Friday morning. [Click here to search our delivery areas] to see if we cover your postcode
Recipes
The perfect recipes to try when your Wagyu pack arrives.
Shop our packs
Every order is shipped with an insulated thermal bag worth $20