Australia’s premium steakhouse, Hunter & Barrel, introduces its signature Legacy Wagyu Program, offering diners exclusive grass-fed wagyu steak, bringing a distinct depth of flavour profile not found anywhere else in the country.
Launched in early 2025, across its main locations in Melbourne, Sydney and Perth, the Legacy Wagyu Program features premium steak cuts sourced from one of Australia’s foremost Wagyu producers.
Thomas Brimble, Head Chef at Hunter & Barrel, says, “Our Legacy Wagyu Program is very special, it brings full-blood Wagyu that’s exclusively grass-fed to the table. It’s in short supply and high in demand, marking a significant departure from traditional grain-fed Wagyu offerings found across the country.”
Bringing Australia’s first grass-fed Wagyu experience to customers
Hunter & Barrel has found increasing customer demand for grass-fed options.
“Grain-fed products are typically wheat, grasses and maize that have been grown and fed to the cattle. These have huge amounts of carbohydrates, starch and sugar that fattens the beef and creates a rich and tender meat, but this process is not sustainable,” explains Chef Thomas.
“With grass-fed beef, you can taste the regional characteristics of where the cattle were raised – the variety of wild herbs and grasses in that region brings a unique flavour profile to the beef. It’s not as rich or as fatty. It’s a leaner beef and contains more flavour of the field, more mineralisation.
“This product is usually reserved for export and not readily available on the domestic market, which makes it relatively unique,” says Chef Thomas.
The Legacy Wagyu Program is launched as part of Hunter & Barrel’s commitment to offering a distinctive dining experience
Unlike typical menu additions, the Legacy Wagyu Program establishes a branded concept within Hunter & Barrel’s premium steak selection.
“At Hunter & Barrel, we’re all about the Australian bush cook aesthetic; an honest, rugged, open approach to the cuisine, and it’s very much product-centred.”
“We’re highly focused on flame grills, skillet roasts, open fire and iron bark smoke, which is reflected in our Skewer and Legacy programs. The menu features Wagyu rump cap skewer, Wagyu bone-in striploin and Wagyu rib-eye on the bone.
The steak is cooked on custom-built gas-fed bar grills, with fire meets craft
The preparation of the Legacy Wagyu is just as special as the beef itself.
Chef Thomas says, “From the moment it enters the kitchen to the minute it hits the plate, our chefs treat this beef with love and respect as it goes through our various marinations and bastings, before hitting the flames of our chargrill.”
The cooking process itself adds another layer of distinction to the dish.
The skilled chef at Hunter & Barrel handles the beef on custom-built gas-fed iron bar grills. “We cook in a very intense heat, very quickly, for a short time. Then we rest the meat for a very long period, as long as possible, sometimes upwards of 20 minutes.
“And just as the steaks are fired, the final basting, glazes, and everything are applied, and the beef is returned to the grill for a final time, where it hits the flames. We serve everything with quite a heavy char, plenty of caramelisation, lots of Maillard reaction.”
Australia’s premium steakhouse, Hunter & Barrel
Hunter & Barrel provides a unique group dining experience centred around rustic, shareable feasts inspired by a primal hunter’s feast, with a dining environment designed to be warm and inviting.
The restaurant presents an open-plan kitchen and chargrilled cuts of meat, skewers and feast boards.
While the beverage program draws inspiration from barrel-aged traditions. It offers an extensive wine list, ales and other liquors served from barrels, with an emphasis on shareable options.
The Legacy Wagyu Program is available now at all Hunter & Barrel locations (Melbourne, Perth, and Sydney).