20 Chapel St in Marrickville is a restaurant focused on utilising whole wagyu bodies on the menu. Delivered every four weeks, chef Corey Costelloe shows us how he utilises the entire carcase - from butchering and using skirts and fillets on menu that day, to brining and curing, 72 hour cooks, ageing primals in their own tallow, discovering new cuts and muscles, and figuring out how to use a whole lot of mince.