Our Beef
Our unique modern farming method achieves year-round quality and consistency in marbling and tenderness.
Renowned for delivering a rich, juicy eating experience, barley feeding brings superior marbling and tenderness to discerning food lovers around the world. All of this achieved without the use of intensive feedlots.
Wanderer employs a ‘Natural State Hanging Method’ in which all carcases are hung in a way that follows the natural anatomical position of cattle.
As a result of this muscle stretching, cuts like Rump and Porterhouse can achieve optimal eating quality.
KNOW YOUR BARLEY-FED BEEF...
Take a look at some of the primal cuts we offer for Wanderer. Available in MB2-3 and MB4+
Cube Roll
The Cube Rolls Sits between the chuck and the striploin muscles over the back. Also known as Scotch Fillet or Rib Eye, and is loved for it’s tenderness and rich flavour.
Short Rib
Perfect for slow cooking and delicious when marinated. The short rib is taken from the rib cage that extends out and beyond the Rib Eye and are highly marbled, flavourful cuts.
Brisket
Brisket is a fibrous cut with some connective tissue so is best suited to cooking methods such as braising and slow cooking. The Brisket is taken from between the front legs of the animal.
Striploin
The Striploin, also known as sirloin, is found along the spine in the hindquarter.. The Striploin sits just above the tenderloin where the eye fillet is cut. The sirloin cut is juicy, tender and flavorsome and can be further cut into steaks, also known as the porterhouse steak.
Tenderloin
Tucked beneath the Sirloin in the hindquarter, the Tenderloin is one of the most tender cuts, with little fat or connective tissue. The tenderloin can be cut into steaks, also known and the Eye Fillet steak and is best for pan frying or grilling.
Cube Roll
The Cube Rolls Sits between the chuck and the striploin muscles over the back. Also known as Scotch Fillet or Rib Eye, and is loved for it’s tenderness and rich flavour.
Short Rib
Perfect for slow cooking and delicious when marinated. The short rib is taken from the rib cage that extends out and beyond the Rib Eye and are highly marbled, flavourful cuts.
Brisket
Brisket is a fibrous cut with some connective tissue so is best suited to cooking methods such as braising and slow cooking. The Brisket is taken from between the front legs of the animal.
Striploin
The Striploin, also known as sirloin, is found along the spine in the hindquarter.. The Striploin sits just above the tenderloin where the eye fillet is cut. The sirloin cut is juicy, tender and flavorsome and can be further cut into steaks, also known as the porterhouse steak.
Tenderloin
Tucked beneath the Sirloin in the hindquarter, the Tenderloin is one of the most tender cuts, with little fat or connective tissue. The tenderloin can be cut into steaks, also known and the Eye Fillet steak and is best for pan frying or grilling.
No added hormones
No antibiotics ever
Never confined to feedlot
