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Weight: 14-16oz or 19 - 21oz
MS : 12
Quantity: 1 steak
Another amazing addition to The Meatery is our line of Fullblood Australian Wagyu (100% traceable Wagyu genetics).
Now granted, most Australian Wagyu is very close to 100% (Purebred, for example, is 93.75% or above) this is the closest experience to Japanese A5 Wagyu that is produced in Australia in our opinion.
The beef is raised with Australian standards and still produces the familiar, meaty bite that you've grown to love with our Australian Wagyu but dare we say this contains even more umami flavor and is slightly more tender/buttery. It pairs wonderfully with sides, but it is the richest version of Australian Wagyu on our site.
Ribeye I MS 9+
Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.
Pairs well with...
Full-Bodied wine such as a Shiraz or Bourdeaux
Club Soda with Lime
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