Furu Ushi – dry aged Wagyu and Nebbiolo delivered to your door

Words by Richard Cornish
Images supplied

It’s not often an offer like this comes along. A kilo of dry-aged Furu Ushi (old cow) wagyu and a bottle of Moondarra Nebbiolo delivered to your door in metro Melbourne, Drouin, and Warragul for just $90.

To make the deal even sweeter, the pack is hand-delivered by one of Victoria’s food and wine greats – Neil Prentice from Moondarra Wines and Wagyu. A former punk, he poured chardonnay in a St Kilda footy vest at the Dog’s Bar in St Kilda when it first opened in 1989. He opened a sexy, funky bar/restaurant/club in The George, St Kilda building called the Birdcage specialising in sushi and textural white wines. Over the past 20 years, he has concentrated on developing his wagyu herd and vineyard on his farm at Moondarra in the foothills of Mount Baw Baw.

The Furu Ushi range of dry-aged beef from older cows has been a long time in the making. When Prentice’s breeding cows reached a point where they were too old to have calves, at around 10 years of age, they used to be sold off for pet food.

A crying shame in Neil’s eyes, he wanted to follow the Spanish Basque country tradition of nurturing older breeding cattle, turning them into prime steak. Although incredibly well cared for throughout their lives, the animals are fed on prime pastures and a little extra grain in their last weeks. Their meat is then dry-aged for 30 to 90 days, an essential step to tenderise the meat of older animals.

The beef is beautifully full-flavoured with the marbling you’d expect from wagyu, with intramuscular fat interlacing lovely ruby-red flesh. You will need a sharp steak knife, but it’s also juicy and deeply, earthily flavoursome. The cuts will vary from flatiron steak to ribeye to rump, depending on the aging process.

The Nebbiolo Neil has chosen to go with your steak is macerated on skins before fermentation retaining about a third as whole bunches. Neil ‘dances’ in the wine three or four times a day through ferment (more traditional winemakers call this pigeage) to extract colour and flavour. It is a delicious dry but aromatic medium-bodied wine that pairs beautifully with the beef grown on the same soil as the wine.


THE DETAILS

WHAT: Moondarra Furu Ushi old cow wagyu and Nebbiolo delivered to your door
WHEN: Until December 2021
MORE INFO: Email neil@moondarra.com.au

We wish to acknowledge the Gunaikurnai people as traditional owners of this land and to pay our respects to their Elders, past and present.

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