Wallaby is one of those ingredients that quietly punches above its weight in the kitchen. Lean, fine-textured, and full of flavour, it lends itself to a wide range of cooking styles—and we make sure to offer a variety of cuts to match.

For quick, high-heat cooking, our topside and porterhouse cuts are ideal. Perfect for the pan, they’re carefully portioned into 40 gm ranges (with larger cuts sitting around 160–200 gm), fully trimmed, and aged in-pack for three weeks before they leave us. That ageing process helps develop flavour and tenderness, while the naturally fine texture of wallaby makes these cuts especially forgiving to cook.

If you’re after something slow and hearty, wallaby shanks are a standout. Treat them just as you would lamb shanks—slow braised until they’re fall-apart tender—but expect an even richer, more distinctive result.

For those who like to experiment, wings and rib racks open up plenty of creative possibilities. Whether you’re grilling, roasting, or trying something a little different, these cuts reward a bit of imagination.

And then there are the tails—often overlooked, but exceptional for making deeply flavoured consommés and stocks.

All of our wallaby is sourced right here in Tasmania and delivered directly to you, so you can explore its versatility in your own kitchen.