Altair Grass Fed Wagyu | Brand

Altair Grass Fed Wagyu

Phone: +61 3 9644 6500

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25.01.2022 @bullybutcher carving up some short ribs ready for the slow cooker. The meat in short ribs is close to the bone, well-marbled and extremely flavourful. When cooked slowly on low heat, they offer beautiful, tender melt in your mouth result.

25.01.2022 @chris.andrew88 of @princepublicbar preparing a feast of Altair wagyu for our post-lockdown inspiration.

25.01.2022 Bespoke beef | Every piece of #AltairWagyu comes with a unique source number, so you can know exactly where your beef comes from.

25.01.2022 Gas or coal? @Stokehouserestaurants in St Kilda show us their preference.

25.01.2022 Wagyu marble without the grain. #AltairAustralia

24.01.2022 Only the best grass growing regions of Australia are selected to produce Altair Wagyu. These include Tasmania, the Limestone Coast of South Australia, and southern Victoria where sun, nutrient-rich soils, and rain are plentiful.

24.01.2022 Steak with Chimmichurru. A piquant Argentinian combination that extends its liveliness far beyond the grill, especially when teamed with a powerful Malbec. @socrjul

24.01.2022 Tender, marbled, and brimming with a rich beefy flavour, the flat iron is a cut trending at top restaurants. Cook on the grill and serve with a Mediterranean salad.

23.01.2022 Dining in at @terminushotelfn. Looking forward to enjoying these scenes again in the not-too-distant future.

23.01.2022 Beautiful, tender beef. We recommend cooking your Altair wagyu medium-rare. This allows the intricate veins of fat to melt through the beef, enhancing the overall tenderness and flavour. Looking for the perfect cook every time? A meat thermometer is well worth the investment - aim for 55 degrees celsius for melt-in-your-mouth beef perfection.

23.01.2022 The small, mighty short rib is full of flavour and texture. @Jasoncstaudt, Head Chef at Melbourne's @stokehouserestaurants, shows us how theyre cooked to perfection.

23.01.2022 Misty winter mornings, dewy grass, a quiet calm and our beloved bovine things we appreciate in a country lifestyle.

22.01.2022 The art of gastronomy; succulent Altair eye fillet with steamed greens.

22.01.2022 Sustainable, responsible, free-range beef; the core of #AltairAustralia.

21.01.2022 This is the marble you can expect from 45-day dry-aged grass-fed Wagyu. You can also expect exceptional flavour, right @flindersandco?

21.01.2022 Our bovine beauties enjoying sunny days in the great outdoors. #AltairAustralia

20.01.2022 Scotch Fillet | Cut from the cube roll section of the cow, its considered one of the most flavoursome cuts due to the seam of fat through the middle. A superior cut like this should be grilled or pan-fried to medium-rare. As to what sides and sauce? Up to you.

20.01.2022 Feast (noun) | something plentiful and highly agreeable, a sumptuous meal for many guests. Often requiring a nap after. Cooked by @jasoncstaudt at @stokehouserestaurants

19.01.2022 Altair Australia now available at @georgesmeats_syd.

16.01.2022 Ours comes without the grain; grass-fed and finished only.

15.01.2022 Grass-fed, hormone-free, GMO-free, free-range Wagyu. Thats worth taking a moment to appreciate.

15.01.2022 Good things take time. Its why we rear our cattle for at least 30 months solely on grass. Its a little slower, but it helps us achieve the beautiful marbling and clean flavour that diners love from our Wagyu.

14.01.2022 Tassie producer @aidencoombe captured these beauties out for an afternoon stroll. A great autumn of light rain and warm sun has brought plenty of lush, green pastures to Tasmania, resulting in these fine-looking grass-fed wagyu.

12.01.2022 Good things take time. It takes 30 months of succulent green grass and patience for our grass-fed and finished Wagyu cattle to reach maturity. A wait well worth it.

12.01.2022 Sirloin Porterhouse | Under the guise of many names, including the NY Strip in the US and porterhouse or sirloin Australia. Regardless, we just call it bloody good beef.

11.01.2022 Select wholesalers now bringing you the finest grass-fed wagyu. Visit the link in our bio to find where.

08.01.2022 A simple theory. We concur.

06.01.2022 Dry-ageing | The process of exposing beef to air in order to dehydrate and concentrate flavours. This process allows enzymes naturally present in the beef to break down tissue resulting in improved texture and tenderness.

06.01.2022 Delicacy (noun): The fineness or intricacy of texture or structure. The perfect Altair Wagyu descriptor.

05.01.2022 Beautifully beefy, luxuriously tender and intricately marbled. The Altair Wagyu triple treat.

05.01.2022 Eye Fillet | Arguably the leanest cut, its the tenderloin which sits along the spine. Low in weight-bearing muscle, it yields little to no fat or connective tissue. To bring out the best of this cut, cook for a short time on a grill or pan, with minimal condiments and lots of salt.

04.01.2022 Free Range Beef | Altair producers are located across the best grass growing regions of Australia, including Tasmania and southern Victoria. These regions are blessed with high annual rainfall and moderate climates the perfect combination in creating plenty of green goodness.

04.01.2022 Delicacy; noun: an intricacy of texture, structure, or process; the patience and skill of our compassionate farmers.

03.01.2022 Where the rugged coastline meets the rolling farmlands. It’s here in the best grass-growing regions of Australia, that our Altair cattle grace freely.

02.01.2022 @jimmybrisketbbq eating the colours of the rainbow with this beautiful, slow-cooked Altair Australia Wagyu brisket.