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Australian Wagyu: The Perfect Balance
A lot of the customers that come into our store tell us they've tried Japanese A5 Wagyu before, and while it was delicious, they could only eat a little bit.
They love the marbling and they love the tenderness that Wagyu offers, but Japanese is just such an extreme steak that they only want it for special occasions.
This is where Australian Wagyu shines. It is a perfect balance between extreme marbling and beefiness. The bite is a more familiar chew...but retains its tenderness.
"The majority of our local customers start out with a "bucket list" piece of Japanese A5 Wagyu...try Australian Wagyu, and rarely go back to Japanese"
- Nick
we really, really care about our customers
Nick's favorite quote is "I didn't grow this business losing customers."
We take a lot of pride in being old school in our approach with customers, and our reviews show it.
san diego's #1 Ranked Butcher Shop
In just 5 short years we have become San Diego's highest-ranked Butcher Shop on Google Maps.
When you buy from us, you are buying from a real business with a brick & mortar presence...not just a faceless distribution facility.
package protection for your comfort
At checkout, you have the option to purchase inexpensive package protection that covers a comprehensive list of issues that could happen in any shipped order, such as porch pirates, delays by the carriers, thawed meat, etc.
We've got you covered!
Let customers speak for us
australian wagyu cooking tips (it's so easy!)
Grilling Tips
Let your Australian Wagyu sit at room temperature for 30–45 minutes before grilling to ensure even cooking and maximum flavor.
Grill over direct high heat for about 2–3 minutes per side for medium-rare, then let it rest for 5 minutes before slicing thinly against the grain to showcase its buttery texture.
Cast Iron Pan
Preheat your cast-iron pan over medium-high heat until it’s smoking hot—this ensures a perfect sear that locks in wagyu’s buttery juices.
Pat the steak dry and season lightly with flaky sea salt just before placing it in the pan; no oil is needed thanks to wagyu’s rich marbling.
Sear for 2–3 minutes per side, then baste with a knob of butter and a smashed garlic clove for the last minute before resting for 5 minutes and slicing against the grain.
Sous Vide + Sear (Nick's Favorite)
For Medium-Rare (135 degrees) Sous Vide the steak for 1-2 hours at 120 degrees.
Remove the steak from the bag, season, and sear until a crust is obtained (grill, pan, torch).
Rest 5 minutes and cut against the grain.
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frequently asked questions
How is the meat shipped?
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What is the 100% Freshness Guarantee?
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