Every kitchen has a next move. A cut they haven’t tried, a protein they’ve been building a menu idea around, a flavour profile they want to own but haven’t found the right source for yet.
On February 16, 2026, a small group of chefs, restaurant managers, and hotel executives came to find one at a private event hosted by Consistent Frozen Solutions.
A First Look At Omino Wagyu
Guests were welcomed by a full display of cuts from Omino Wagyu, an Australian Wagyu brand that Consistent is bringing into the local foodservice market. Before a single plate was served, the room had already handled the product, inspected the marbling, assessed the cuts, and thought through what each one could mean for their menu.
Omino Wagyu is prized for its well-marbled fat content and the distinct umami flavor it brings – a blend of sweetness, depth, and intensity that sits differently from US beef. For the guests in the room, the question wasn’t whether it was good. It was where it fits.
In the Kitchen: Live Butchery
The evening opened with a live butchery demonstration by Chef Pau Nasol, who broke down a whole slab of Omino’s Oyster Blade in front of the group. Chef Pau walked through the marbling, the technique, and how to extract maximum value from each portion.
As the breakdown progressed, questions came from the floor, particularly from chefs. Chef Pau noted that once the wagyu is portioned into steaks, the trim works perfectly for a Wagyu Burger, a format that’s regaining serious traction in the market. For kitchens thinking about yield and waste, that’s a menu idea built right into butchery.
As the wagyu hit the pan, the room leaned in. Freshly sliced bites moved directly from Chef Pau’s hands to the guests – nothing staged, nothing pre-plated.
Tasting Across the Range
The tasting moved through a selection of cuts, alternating between Omino’s Australian Wagyu and premium US beef, giving guests a complete picture of Consistent Frozen Solutions’ high-end meats.
For some chefs in the room, the stakes were personal. One executive chef from a fine dining restaurant shared that a past experience with inconsistent connective tissue in a steak had made him particularly critical about it ever since. Events like Open Kitchen give chefs the chance to test cuts in real conditions before they reach a menu, removing guesswork that comes with ordering something you’ve only seen on a spec sheet.
What Happens After Tasting
As the afternoon moved from kitchen to table, the conversation kept going. Chefs talked through what they were building for their menus with many already thinking about how 2026 would shape their offerings. Executives shared some of their plans for the year and Consistent was in it with them.
A few things came out of those conversations that weren’t formally on the agenda: the offer to use Consistent’s kitchen for research and development, a walkthrough of each client’s current order and what was available, and a broader look at the full product range for anyone who wanted to explore.
The First of More To Come
Open Kitchen: The First Bite was the second in a series of events designed to give Consistent’s partners direct access to product, knowledge, and application before it reaches the broader market.
While Omino Wagyu officially launches in the second quarter of 2026, the kitchens in the room already know what they can do with it.
Let’s Talk About What’s on Your Plate
Whether you’re looking for a more reliable source of high-end beef or building a new menu, we’d love to be part of that conversation. Click here to talk to our team.
