Northern Australia has been the home of Darling Downs Wagyu for generations. The cattle graze across a pristine expanse of the Aussie outback, eating native grasses and basking under clear blue skies. They are bred, grown and nurtured across 15 stations in Queensland and the Northern Territory. The result is melt-in-your-mouth tenderness and balanced marbling from being raised on native grasses then finished on locally sourced grain, which makes every bite feel like a treat.
But it’s not just about technique; it’s a way of life. For the cattlemen and women that run the Darling Downs cattle stations, they dedicate their lives to leaving the land better than they found it so cattle can continue to thrive there for years to come. They’ve been doing this for generations. By respecting the land, they’re able to produce wagyu that’s high quality, full of flavour and a little bit special – that’s what makes Darling Downs stand out.
While cooking wagyu at home can seem daunting, the truth is it’s wonderfully approachable and surprisingly forgiving on the grill. Darling Downs Wagyu has that familiar, full-bodied beefiness that Aussies love – just elevated with buttery richness and fine marbling that keeps the meat juicy and tender.
It’s special, yes, but it’s also easy to cook at home and endlessly versatile.
So, whether you’re cooking a ribeye on the barbeque or a rump roast low and slow, know that the Darling Downs families have enjoyed the same beef from the same land for generations. It’s a tradition they’re proud of – and one they are delighted to share with you now.
Wagyu Wisdom
Cook the perfect wagyu steak with these simple tips that bring out its buttery marbling, tenderness and unforgettable flavour.
Bring to room temperature
Always remove Wagyu from the fridge 20-30 minutes before cooking. Cold meat sears unevenly and won’t develop a proper crust.
Pat it dry
Use paper towels to blot the surface. Moisture is the enemy of a good sear. You want that golden-brown caramelisation, not steam.
Season simply
High-quality Darling Downs Wagyu doesn’t need much. Some flaky sea salt before and after cooking is often enough to enhance its natural richness.
Low and slow – or fast and hot
Thin slices can be cooked quickly over high heat, while thicker cuts benefit from a moderate sear and then finishing in lower heat to prevent overcooking.
Watch internal temperature
Wagyu is best enjoyed rare to medium-rare. Aim for 54-55°C for medium rare.
Rest before slicing
Let the steak rest for 5-7 minutes after cooking. This allows juices to redistribute and ensures each bite is juicy and tender.
Slice against the grain
Always slice against the grain to maximise tenderness and mouthfeel. Wagyu’s marbling is best enjoyed this way.
Darling Downs Wagyu Striploin with Chilli Herb Gremolata & Crispy Potatoes
4
servings20
minutes35
minutesIngredients
4 4 rib-eye steaks, 300-350g, 3-4cm thick
2 Tbsp 2 olive oil
2 tsp 2 sea salt
1 tsp 1 black pepper
2 2 garlic cloves, crushed
2 sprigs 2 thyme or rosemary (optional)
- Grilled Vegetables
2 2 zucchinis, sliced
2 2 red onions, wedged
2 small 2 truss cherry tomato clusters
2-3 2-3 olive oil
Lemon, fresh herbs, extra olive oil (to serve)
Method
- Remove steaks from fridge 30 minutes before cooking to bring to room temperature.
- Pat dry with paper towel and rub with olive oil, garlic, salt, pepper and herbs.
- Preheat BBQ to medium-high and toss vegetables with oil, salt, pepper and herbs. Grill zucchini and onions 3-4mins per side; tomatoes 2-3mins until skins blister.
- Remove vegetables off grill but keep warm.
- Increase heat on BBQ to high and grill the steaks for 3-4mins per side for medium rare (internal temperature 54-55°C). Rest 5-7mins.
- Slice steaks and serve with vegetables, drizzle of olive oil, lemon juice and herbs.
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For more information, visit darlingdownswagyu.com or @darlingdownswagyu on Instagram
