steak

Behind the scenes at Lotus Park Feedlot

Meet the quiet heroes in the King River Wagyu value chain  Lotus Park Feedlot is one in the chain of feedlots throughout northern Queensland that host our Wagyu beef cattle for 100 – 300 days. Lotus Park, in the good hands of third-generation owners the Kemp family, provides a great example of how a feedlot...

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Chef Spotlight – Jake Nicolson

   It’s not every day King River has the opportunity to work with a group as versatile as the Ghanem Group. Crafting unforgettable dining experiences in Brisbane and Melbourne, Executive Chef Jake Nicolson has partnered with King River to showcase Wagyu across their diverse restaurants.  In this Chef Spotlight, we take a look at how...

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Think outside the steak – Part TWO

Are these the most versatile Wagyu cuts? Some Wagyu cuts, like the ribeye, tenderloin and rump, cook so perfectly as steaks that preparing them another way is culinary taboo. However, the good news for adventurous home chefs, or professional chefs, is that a Wagyu carcass offers roughly 34 different cuts. This means more than enough opportunity to...

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Think outside the steak – Part one

Underrated Wagyu cuts and how to use them In the world of Wagyu beef, there are some star cuts that are always in high demand. King River cuts such as the ribeye, tenderloin and rump not only grace the menus of award-winning restaurants but sell out fast from butchers and suppliers around the world. However,...

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