- Country of Origin: Australia
- Feed: Grain
- Marbling Score: MS 8-9
- Cut: Ribeye
- Breed: Full Blood Wagyu
- Maturity: 65 Days
The portion of ~600g feeds 3 people.
The portion of ~900g feeds 4-5 people.
The portion of ~1200g feeds 6 people.
Wagyu is a beef cattle breed indigenous to Japan, renowned for their intense marbling and buttery texture. Full Blood Wagyu are beef cattle with 100% of their genetics traceable to their Japanese ancestry with no crossbreeding.
Most of the Wagyu steaks you can find in your local butcher or restaurants are most likely Wagyu crossbred with other breeds (e.g. Angus). Though cheaper, it would not give you the same intense marbling, sweetness and quality you can get from a Full Blood Wagyu.
At MS 8-9 marbling, it is higher than any US beef and comparable only to Japanese A5!
All Wagyu cattle are grain fed which leads to its high fat content and sweet flavor profile.
Dry Aging for 35 days lends the meat to be more tender than it already is, with strong woody notes of oak and truffle, with a perfume of parmesan and blue cheese.