How Wilderra Began

We’re Liza and Sophie, best friends, co-founders, and longtime lovers of good food, surfing, wellness and adventure. We met in Australia, have travelled the world together, and somewhere along the way started asking how we could enjoy the food we love in a way that felt better for us and the planet.

THE PROBLEM

There had to be a better way.

The idea for Wilderra really began through Liza’s work in sustainability and climate change. She saw firsthand just how disconnected our food system had become.

Again and again, the same challenge came up. Reducing the impact of our food meant eating less red meat. But asking people to simply give up something they love is hard, and replacing it with highly processed alternatives didn’t feel like the answer either.

What if we could eat less meat, without giving up meat?

THE LIGHTBULB MOMENT

Enter Mushrooms

This isn’t a new concept. Beef and mushrooms have been enjoyed together for generations. You’ll find the pairing in premium restaurant burgers, meatballs, sauces and recipes all over the world. They just work.

Mushrooms naturally enhance beef’s rich, savory flavor, help keep it juicy and tender, and bring plenty of their own goodness to the table.

The idea was pretty simple: use less beef, source better beef, and make every bite do more.

AND THAT BECAME WILDERRA

In a world where so much of our food is being engineered to become something else, we wanted to go back to basics.

Real beef. Organic mushrooms. A touch of kelp.

Familiar ingredients, simply blended together to create something better for us, lighter on the planet and seriously good to eat.

NOTHING WEIRD. NOTHING PRETENDING TO BE MEAT.
JUST BETTER MEAT, BLENDED.