Outside of Japan, most agree that Australia has the best Wagyu beef. In fact, even experts have a hard time telling the two apart.
That’s because Japan allowed Australian import of that rare animal: pure Kuroge cattle. Since 1990, Australian breeders and ranchers have been perfecting their strict protocols to create beef equal to that of Japan.
And now, for a limited time only, we are offering you 12 ounce Australian Wagyu Strip Steaks.
Normally this is a special order for chefs. But we brought in a small amount for devoted Wagyu fans to enjoy at home.
We have a limited number of steaks, so if Wagyu is your thing, it’s best to stock up.
This is a one-time deal; we will not get any more when these are sold out.
Look at that marbling! This is humanely-raised beef, from authentic Wagyu stock, raised with Japanese protocols. No antibiotics or hormones are ever used, and the cattle are given non-GMO feed.
Graded 9+ on the BMS scale, this Australian Wagyu is beautiful beef. You won’t see marbling this dense again.
You can learn more about the Wagyu beef program at the Australian Wagyu Association.
Wagyu Steak Cooking Tips
With beef this fine, we recommend cooking your Wagyu steaks over medium-high heat for a short time. Keep it rare; extremely high heat can melt the marbling of this delicate meat, which may cause it to become tough and chewy. The fat is the flavor, and the whole point. Indulge in the world’s finest steak.