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Why we do what we do – Kat
We all have different reasons for doing what we do.For me, the animal welfare ethics of Lenah aren’t a marketing line — they’re personal. They’re stitched into who I am. I grew up on a mixed enterprise farm in the upper south-east of South Australia. I’m a proud crow eater. We ran shorthorn cattle (fashionable…
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Dark Mofo 2025
Wallaby Takes Centre Stage at Dark Mofo Dark Mofo proved to be a real showcase for wallaby—not just as a product, but as part of a bigger idea: celebrating food sourced from animals that truly belong to this place. Across the event, wallaby featured prominently, with three standout dishes (and even a bold appearance from…
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Not Just Wallaby
While wallaby might be what we’re best known for, it’s far from the whole story. At Lenah, we also produce premium Tasmanian kangaroo—lean, flavourful, and a little different from the mainland roo. And then there’s our standout: wild-harvested Tasmanian fallow deer venison, which we genuinely believe ranks among the finest in the Southern Hemisphere. Our…
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Wallaby: A surprisingly versatile meat
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…
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Why we do what we do – John
Can I tell you my story (well the bit to do with Lenah anyway, the rest you don’t want to hear, especially the sordid bits). I’m a 5th generation beef producer and an Agricultural Science graduate. I’ve worked in the cattle and sheep industries from the NT, through Qld and NSW down to here where…
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Environmental Benefits of Wallaby
At Lenah (did you know ‘lenah’ is a Tasmanian Aboriginal name for wallaby?) we rabbit on a lot about the environmental benefits of harvesting wallaby, so much so that sometimes we forget to list them. So, settle down for a jolly good list. Wallaby is perhaps the most environmentally friendly protein going.
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Training and Food Safety
Raising the Bar on Training and Food Safety at Lenah At Lenah, we take immense pride in the high level of training our team—and our suppliers—have achieved. It’s a cornerstone of the quality and safety standards we’re committed to upholding. Across Australia, the meat processing industry relies on a nationally recognized training framework known as…
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Micro testing at Lenah
In the vacuum packaging blog, I explored how vacuum packaging affects bacterial growth. One point worth revisiting is that all raw meat naturally contains some level of bacteria—there’s no such thing as completely sterile fresh meat. The goal in hygienic meat production isn’t to eliminate bacteria entirely (that’s impossible), but to keep levels as low…
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Vacuum Packing Meat
A recent experience with a customer has reminded me that not everyone understands wild animals have quite different meat quality parameters to domestic animals and not everyone understands how vac-packaging works. Tip 1. Sheep and cattle have been bred over thousands of years to yield high fat levels, partially because fat tastes good but more…
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Benefits of wild harvest for you as a chef
Our Harvesters have to undergo training in the animal welfare regulations controlling our wallaby harvest. These are detailed in the Federal Government ‘Code of Practice for the Humane Shooting of Kangaroo and Wallaby from Commercial Purposes.’ Before any Harvesters can supply us, they are assessed in the field, under actual operating conditions, by a government…
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