PORTION CONTROLLED CUTS

As the largest national processor of human consumption wallaby meat, we have the scale and volume for your restaurant. We process Tasmanian Bennett’s Wallaby, providing fully denuded portion-controlled cuts.  All of our meat is pan ready.

​

Our quality control and the fine texture of wallaby makes it more forgiving than any other game meat.  There is no need to leave it ‘blue’.  Premium wallaby cuts can comfortably be cooked to medium rare, making it acceptable to a wider range of diners.

​

All meat is packed into 1kg vacuum bags to keep it fresh and has a shelf life of 8 weeks for boneless items and 2 weeks for bone in products. You can use our range of wallaby anywhere on your menu.  Its mild flavour allows it to be adapted to a range of cuisines. Please contact us to organise a sample (if within our delivery regions).

​

COOKING LENAH WALLABY

Like most game meats, wallaby is great either cooked quickly (pan-fried use porterhouse or topside) or cooked very slowly (e.g. slow braised shanks).

​

PERFECT PAN FRIED WALLABY

• Handle Lenah Wallaby just as you would a good red wine. After opening the pack, ‘decant’ the meat into a bowl and put the juice aside for your sauce. Let the meat ‘breathe’ for 5-10 minutes. This allows the pack smells to dissipate and the meat to absorb oxygen.

• If you prefer your meat cooked more on the medium side of rare, you can then marinate the wallaby in olive oil. This is not essential, however.

• Pre-heat the pan and add some (olive) oil. The oil will help the meat brown and retain its natural juices.

• Seal the juices in the meat by turning the cut immediately after placing in the pan until all sides are lightly ‘browned’. Then allow 2 to 3 minutes cooking on each side. Remove from the pan and stand in a warm oven for 5 to 10 minutes to rest prior to slicing. Aim for medium rare.

• Be careful to leave lots of space around each piece of wallaby when pan-frying. If the pan is over filled the meat will stew in its juices producing a rather unsatisfactory result.

• The last and most important tip: The way you slice meat to serve makes a huge difference to its eating quality. Its very important the meat is sliced diagonally across the grain. This will maximize the tenderness of the meat in your mouth. Unfortunately meat is often sliced the wrong way, doing the product a great injustice.

 

 

A RANGE OF CUTS

• Pan-fried dishes: wallaby porterhouse or topside

• Stir-fry: wallaby eye fillet

• Roasts: tunnel-boned wallaby legs

• Slow cook: shanks ribs or wings (forelegs) 

• Antipasto: wallaby salami, smoked wallaby.