Secondary Wagyu cuts star at chef event

This week we partnered with Flinders & Co to host an educational event for Melbourne's top chefs, showcasing a variety of Black Opal Wagyu cuts and recipes.

The event focused on the opportunity to enjoy the luxury experience of Wagyu at different levels and in different ways. Chefs experienced firsthand the value you can generate from secondary cuts and different levels of marbling while still offering the Wagyu experience.

In sharing Harmony’s story, our CEO Anthony Fellows spoke about how consistency is at the heart of everything we do. Our business is focused on the end product – and our 1200-day signature process and supply chain partners ensure we deliver consistent, premium quality Wagyu on plates.

A big thank you to Luke Headon, Executive Chef at Society, for hosting and cooking our Black Opal. Special thanks also to James Madden and Simon Poole.