An exclusive Australian Wagyu Masterclass at the iconic 34 Mayfair. Aussie Beef & Lamb hosted a gathering of chefs, hospitality professionals, and beef aficionados eager to explore why Australian Wagyu is renowned as some of the best beef steak in the world.
A stylish evening of exceptional flavour and culinary expertise unfolded at the iconic 34 Mayfair as Aussie Beef & Lamb hosted an exclusive Australian Wagyu Masterclass. The event was a vibrant gathering of chefs, hospitality professionals, and beef aficionados eager to explore why Australian Wagyu is renowned as some of the best beef steak in the world.
Australia boasts the world’s largest Wagyu herd outside Japan and leads as the top exporter of this premium beef, considered the world’s best steak. At the heart of the masterclass was a celebration of the quality, provenance, and sustainability that sets Aussie Wagyu apart on the global stage.
Richard Sanders, Master Butcher and UK Country Manager at Meat & Livestock Australia (MLA), kicked off the event with a fascinating butchery demonstration. As he expertly carved through the richly marbled cuts, he shared insight into Wagyu’s unique genetics and the differences between Pureblood, Fullblood, and crossbred (F1-F4) Wagyu. Over 70% of Australian Wagyu is crossbred, predominantly F1 Wagyu (a 50% Wagyu-Angus cross), prized for its balance of flavour and tenderness, while Fullblood Wagyu, derived from 100% Japanese bloodlines, represents around 30% of the herd.
“What makes Aussie Wagyu truly special is the consistent marbling and incredible tenderness,” said Sanders. “For chefs and butchers, that reliability translates into dishes that are guaranteed to impress every time, whether it’s a premium wagyu sirloin steak or a more underrated cut like the Denver steak.”
The star of the evening was the specially curated tasting menu crafted by 34 Mayfair’s renowned chefs Dale Osborne and Ryan Whitlock. The menu was designed to showcase the extraordinary versatility of Australian Wagyu across a range of marbling scores and cuts — an education in flavour and texture that delighted all senses.
Marbling refers to the intramuscular fat that creates the juicy tenderness Wagyu is famous for. The Marbling Beef Score (MBS) grades this fat from 1 (minimal marbling) to 12 (intense marbling), helping chefs select cuts for different cooking methods and flavour profiles. The event showcased a broad range from 4-5 MBS on slow-cooked dishes like the chuck short rib and Denver steak, to the luscious 8-9 MBS on cuts like the rump carpaccio and flat iron, offering guests a delicious spectrum of taste and texture.
Guests savoured dishes such as:
During the Q&A with guests, Chef Osborne reflected on working with Wagyu: “The meat really does the talking. Whether it’s the melt-in-the-mouth quality of the short rib or the subtle complexity of the rump carpaccio, each cut offers something unique. The marbling brings an exceptional tenderness and flavour that needs little else to shine.”
Another notable highlight from the event was the educational presentation by Emma Boughen from Aussie Beef and Lamb which provided guests with new insights on the paddock-to-plate process and how Aussie Beef and Lamb supports the local meat markets, with international reach. Emma’s presentation provided an in-depth exploration of crossbreeding science, highlighting how combining Wagyu genetics with breeds such as Angus has resulted in beef that delivers exceptional marbling alongside rich flavour and superior texture.
Emma also spoke with passion about Australia’s dedication to animal welfare, ethical farming methods, and sustainable production which are seen as key pillars supporting the nation’s success in Wagyu production. Emma also covered some key knowledge points on marbling of the beef and how marbling scores are practically used by chefs to create luxurious dishes. View the presentation here.
Beyond the tasting menu, the event was a testament to the future of sustainable, ethical, and delicious meat on the BBQ and beyond. Australian Wagyu’s reputation as the best beef steak in the world is built on not only flavour but also traceability, animal welfare, and forward-thinking environmental stewardship.
One of the more surprising stars was the Denver steak. Cut from the chuck primal’s underblade section, this lesser-known steak offers remarkable tenderness and rich flavour, thanks to fine marbling usually unexpected in shoulder cuts. While traditionally overshadowed by sirloin or ribeye, the Denver is now celebrated by chefs and BBQ enthusiasts alike for its juicy texture and affordability.
Compared to leaner cuts, the Denver steak excels when cooked to medium, allowing the fat to melt perfectly into the meat. Its rise in popularity highlights the growing appreciation of underused cuts that don’t compromise on quality and are a perfect example of Aussie Wagyu’s versatility.
If you’re keen to try the best Australian Wagyu for yourself, visit our Where To Buy page. Whether you want to impress with the best steak for your BBQ or explore the wonders of wagyu beef steak, Aussie Wagyu promises unmatched flavour, tenderness, and versatility.
This masterclass wasn’t just an event… it was a celebration of heritage, flavour, and innovation. Australian Wagyu’s place as a favourite among top chefs and BBQ enthusiasts worldwide continues to grow, and with good reason. From the farm to the plate, it represents a perfect harmony of tradition, quality, and sustainability.
