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Before Japan closed its Wagyu export ban in the late '90s, Australian producers secured full-blood genetics and spent the next three decades developing them on their own terms. What came out the other side isn't a Japanese imitation — it's something with its own identity: \u003cstrong\u003egenuine Wagyu marbling\u003c\/strong\u003e, a flavor that runs richer and beefier than A5, and fat so high in oleic acid it begins melting before you even pull it off the heat. 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Halal-certified, sourced from Australia, and priced at $64.99 — this is one of the most interesting steaks we carry.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866085482694,"sku":"P0190S","price":29.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_denver_steak_ms9_8oz.jpg?v=1779345653"},{"product_id":"japanese-a5-wagyu-shichiri-denver-steak-i-bms-11-8oz","title":"Japanese A5 Wagyu Denver Steak","description":"\u003cp\u003eThe Denver steak is one of the best-kept secrets in the butcher case — cut from the serratus ventralis muscle deep within the chuck's Under Blade, it carries \u003cstrong\u003emore natural marbling than most steaks on the menu\u003c\/strong\u003e, even before you factor in A5 Wagyu genetics. 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At BMS 9, the fat marbling in this tenderloin isn't just visual — it's structural, woven so deeply into the muscle fibers that the meat practically dissolves under heat. Kagoshima is no accident: this prefecture won the \u003cstrong\u003eJapanese Wagyu Olympics (Zenkoku Wagyu Noryoku Kyoshinkai) in 2017\u003c\/strong\u003e, beating every other region in Japan for overall beef quality. Every order ships with a \u003cstrong\u003eCertificate of Authenticity\u003c\/strong\u003e bearing the nose print of the individual animal — full traceability, no guesswork.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866086006982,"sku":"P0188S","price":65.79,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_japanese_a5_wagyu_kagoshima_filet_mignon_BMS_9_8oz_main.jpg?v=1779345653"},{"product_id":"australian-wagyu-filet-mignon-i-ms-6-7-8oz","title":"Australian Wagyu Filet Mignon","description":"\u003cp\u003eThe filet mignon is the most tender muscle on the steer because it does almost no work — but that same inactivity usually means less flavor. \u003cstrong\u003eAustralian Wagyu at MS 6-7 changes that equation.\u003c\/strong\u003e The intramuscular fat threading through this tenderloin gives you genuine Wagyu richness without the melt-into-nothing texture that higher-marbled cuts can produce. It's 8oz of steak that's simultaneously buttery-soft and actually satisfying to eat.\u003c\/p\u003e\u003cp\u003eThis comes to us through \u003cstrong\u003eCapital Meat Imports\u003c\/strong\u003e from Australian Wagyu operations that cross-breed full-blood Wagyu genetics with quality Angus and Holstein cattle — a program refined over 30+ years specifically for the export market. 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What you're getting here is that same cut, sourced from \u003cstrong\u003eKobe Wine Beef cattle in Hyogo Prefecture, Japan\u003c\/strong\u003e, graded \u003cstrong\u003eA5 with a BMS of 9\u003c\/strong\u003e. Each order is a single \u003cstrong\u003e8–9oz center-cut slice\u003c\/strong\u003e, meaning you're getting the densest, most marbled portion of the whole picanha — not a trim piece, not an end cut.\u003c\/p\u003e\u003cp\u003eWhat separates Kobe Wine Beef from other A5 programs isn't just the prefecture — it's the diet. These cattle are raised on a ration that includes \u003cstrong\u003efermented grape pomace\u003c\/strong\u003e (the solids left over from wine production), a practice developed in partnership with local Hyogo winemakers. The fermentation process elevates polyphenol levels in the feed, which research links to reduced oxidative stress in the animal and, practically speaking, \u003cem\u003eexceptionally calm cattle and unusually silky fat\u003c\/em\u003e. Every purchase includes a \u003cstrong\u003eCertificate of Authenticity with the individual cow's nose print\u003c\/strong\u003e — a level of traceability you won't find in most wagyu programs.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866086498502,"sku":"P0227S","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_japanese_a5_wagyu_certified_kobe_wine_beef_picanha_slices_1.jpg?v=1779345653"},{"product_id":"japanese-a5-wagyu-rib-cap-steak-i-bms-11-7-9oz","title":"Japanese A5 Wagyu Rib Cap Steak","description":"\u003cp\u003eThe \u003cstrong\u003eRib Cap\u003c\/strong\u003e — also called the \u003cem\u003eSpinalis\u003c\/em\u003e on American cattle — is the crescent-shaped muscle that wraps around the outside of the ribeye. It's widely considered the most flavorful, most tender muscle on the cow. Now apply that to \u003cstrong\u003eJapanese A5 Wagyu\u003c\/strong\u003e, where the intramuscular fat content is already in a league of its own, and you have something that genuinely earns the word exceptional.\u003c\/p\u003e\u003cp\u003eThis isn't a ribeye. It isn't a strip. The Rib Cap has a looser, more open grain than either, which means fat renders into every fiber fast — and the result is a steak with \u003cstrong\u003eunreal butteriness and just enough chew\u003c\/strong\u003e to remind you you're eating actual beef. 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That's what Miyazaki Prefecture delivers: a strip steak where the intramuscular fat doesn't just add richness — it fundamentally changes how the beef melts at body temperature, turning what's normally a chewy, bold cut into something almost impossibly silky.\u003c\/p\u003e\u003cp\u003eEach steak ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — because at this level, provenance isn't marketing, it's a guarantee. 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That fat is what gives it the famously rich, buttery texture that holds up beautifully to heat and rarely dries out, even if you cook it a touch past perfect.\u003c\/p\u003e\u003cp\u003eWe source directly from the people pulling these fish out of the water using line-only catch methods, certified by the MSC (MSC-C-50182), COLTO, and Ocean Wise. 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No dilution. No compromise.\u003c\/p\u003e\u003cp\u003eThe ribeye cut amplifies all of this. It's naturally the most marbled primal on the animal, and on a Fullblood animal, that marbling goes from impressive to \u003cem\u003earchitectural\u003c\/em\u003e. You'll see fat woven through the muscle in a way that bastes the meat from the inside as it cooks. The result is a steak that's rich, deeply savory, and genuinely buttery — not because of a finishing technique, but because of genetics and time.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"14 - 16 oz","offer_id":45866088169670,"sku":"P0533S","price":57.37,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_ribeye_ms12_14-16oz.jpg?v=1779345649"},{"product_id":"australian-wagyu-fullblood-stone-axe-new-york-strip-i-ms-12","title":"Australian Wagyu Fullblood New York Strip","description":"\u003cp\u003eThis is \u003cstrong\u003eFullblood Australian Wagyu\u003c\/strong\u003e — meaning both parents were 100% Wagyu genetics, verified through lineage tracing back to the original Japanese bloodlines. That distinction matters. Most Australian Wagyu on the market is crossbred (typically F1 through F4), which dilutes the marbling genetics. Fullblood doesn't compromise. What you get is \u003cstrong\u003eauthentic Wagyu fat distribution\u003c\/strong\u003e — that intramuscular marbling that melts at body temperature — without the almost overwhelming richness of Japanese A5.\u003c\/p\u003e\u003cp\u003eThe \u003cstrong\u003eNew York Strip\u003c\/strong\u003e is the smart choice here. It has more structural integrity than a ribeye, so the Wagyu fat enhances rather than dominates. 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Strip","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"bi6gxh9e\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin:    USA | Double R Ranch\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"bi6gxh9e\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eWeight:  12oz or 16oz\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"bi6gxh9e\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMS :     5\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"bi6gxh9e\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eQuantity: 1 steak\u003c\/strong\u003e\u003c\/div\u003e","brand":"Newport Meat \u0026 Seafood","offers":[{"title":"16 oz","offer_id":45866088562886,"sku":"P1038S","price":26.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_prime_new_york_strip_4.jpg?v=1779345657"},{"product_id":"usda-choice-35-day-dry-aged-ribeye-i-10oz","title":"USDA Choice | 35 Day Dry Aged Ribeye I 10oz","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cstrong\u003eOrigin: USA\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cstrong\u003eWeight: 10 oz\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cstrong\u003eQuantity: 1 Ribeye\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003eCarefully selected and meticulously aged, this ribeye is a testament to our commitment to delivering unparalleled flavor and tenderness to your plate.\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe 35-day dry aging process further enhances the ribeye's flavor and tenderness. During this time, the steak is carefully stored in a controlled environment, allowing it to naturally tenderize while developing an intensified depth of flavor. The result is a truly remarkable eating experience that satisfies the most discerning palates.\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"bi6gxh9e\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866097901766,"sku":"P0998S","price":55.08,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/3-DSC09860.jpg?v=1779345673"},{"product_id":"flat-iron-australian-wagyu-8oz","title":"Australian Wagyu Flat Iron","description":"\u003cp\u003eThe flat iron is one of the most underrated steaks in the butcher case — second only to the tenderloin in tenderness, but with a depth of beefy flavor the tenderloin simply can't match. Cut from the top blade of the chuck, it's a muscle that works hard enough to develop character, but not so hard that it gets tough. \u003cstrong\u003eIn Australian Wagyu, that combination becomes something else entirely.\u003c\/strong\u003e The fat that would otherwise be the flat iron's limitation becomes its greatest asset — threads of intramuscular marbling weaving through every inch of the steak, basting it from the inside as it cooks.\u003c\/p\u003e\u003cp\u003eThis 8oz Halal-certified Australian Wagyu Flat Iron comes to us via \u003cstrong\u003eCapital Meat Imports\u003c\/strong\u003e, sourced from cattle raised under Australia's rigorous grass-and-grain programs. At this price point, it's one of the most honest value plays in the Wagyu category — genuine marbling, genuine flavor, no apology needed.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866098557126,"sku":"P1435S","price":19.36,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/australian_wagyu_stoneaxe_flat_iron_ms_8-9_8oz_side_view_with_salt_5a4b0148-fa87-4520-b76a-45c6d5b6bac0.jpg?v=1779345677"},{"product_id":"australian-wagyu-fullblood-new-york-strip-ms-4-5-10-oz","title":"Australian Wagyu New York Strip","description":"\u003cp\u003eThis is \u003cstrong\u003eAustralian Wagyu\u003c\/strong\u003e — which means it's built on the same Fullblood Tajima and Tottori genetics as Japanese Wagyu, but raised on expansive Australian pastures under some of the strictest livestock biosecurity standards in the world. The result is a \u003cstrong\u003e10–12oz New York Strip\u003c\/strong\u003e with genuine intramuscular marbling that gives you a fundamentally different eating experience than a conventional USDA Prime strip — richer fat, a buttery mid-palate, and a depth of flavor that lingers.\u003c\/p\u003e\u003cp\u003eThe NY Strip is already a cut that rewards high heat — it has the structure to develop a serious crust while keeping a tender, beefy center. In Wagyu, that structure becomes a delivery system for fat that melts at lower temperatures than standard beef. \u003cem\u003eThis is not a strip steak you cook the same way as your grocery store choice.\u003c\/em\u003e\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866102456518,"sku":"P1430S","price":32.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/Australian_wagyu_new_york_strip_10_oz_halal.png?v=1779345678"},{"product_id":"copy-of-australian-wagyu-picanha-center-slices-ms-9-8-9oz","title":"Australian Wagyu Picanha Slice","description":"\u003cp\u003eThe picanha is Brazil's most celebrated steakhouse cut — and when it's Australian Wagyu at MS 6-7, it becomes something else entirely. Cut from the sirloin cap, this 8-9oz slice carries a thick, arched fat cap that bastes the meat as it cooks, delivering flavor from the inside out. \u003cstrong\u003eThis isn't just a cut; it's a fat delivery system with incredible beefy depth underneath.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Australian Wagyu Picanha is \u003cstrong\u003eHalal-certified\u003c\/strong\u003e, sourced from Capital Meat Imports' Australian supply chain, and graded at \u003cstrong\u003eMarble Score 6-7\u003c\/strong\u003e — high enough for serious intramuscular fat distribution, but with enough muscle integrity to handle high-heat grilling the way a picanha was meant to be cooked.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866104488134,"sku":"P0252S","price":16.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/australian_wagyu_pichna_center_slice_ms9_9oz_with_peppercorns_9078799b-2690-451b-be43-f104f91109ab.jpg?v=1779345669"},{"product_id":"japanese-wagyu-a5-wagyu-block-cut-new-york-strip-8-9oz","title":"Japanese A5 Wagyu Miyazaki Block Cut New York Strip","description":"\u003cp\u003eThe \u003cstrong\u003eNew York Strip\u003c\/strong\u003e is one of the most technically interesting cuts on the steer — firm enough to hold a hard sear, with intramuscular fat that keeps it juicy and a fat cap that bastes the meat as it cooks. Apply \u003cstrong\u003eA5 Japanese Wagyu grading at BMS 11+\u003c\/strong\u003e to that equation and the cut behaves differently: marbling so dense it reads as pattern rather than veining, a melt point that sits below body temperature, and flavor intensity that means an 8–9oz portion satisfies in ways a 16oz Choice strip can't.\u003c\/p\u003e\n\n\u003cp\u003eMost A5 New York Strip sold in the US is sliced thin — half-inch, three-quarter at best — because Japan portions for restaurant menus, not American home cooks. The result is a $130 steak that overcooks before the fat renders. Our \u003cstrong\u003eBlock Cut\u003c\/strong\u003e is the opposite. We had our supplier leave the strip in a 2\"-thick block — 8–9oz, one portion, four sides to sear, fat that renders all the way through the muscle instead of off the edges.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy Miyazaki:\u003c\/strong\u003e Miyazaki Prefecture has won Japan's national Wagyu competition — the \u003cem\u003eZenkoku Wagyu Noryoku Kyoshinkai\u003c\/em\u003e, informally the Wagyu Olympics — four times, including three consecutive overall championships in 2007, 2012, and 2017. That's a record no other prefecture has matched in the competition's 60-year history. The prefecture sits on the southern island of Kyushu, where humid sub-tropical conditions and mountainous interior elevation slow the cattle's growth and are widely credited with the dense, finely distributed intramuscular fat development Miyagyu is known for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy BMS 11+:\u003c\/strong\u003e The Japanese Beef Marbling Standard runs 1 to 12. Most A5 sold in the US tops out at BMS 9. BMS 11 is the second-highest score possible and threads the strip's lean, dense longissimus dorsi muscle finely enough to break the firm texture without losing the steak's structural presence. You still get a steak with bite — not a slab of fat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e Pull from fridge 45 minutes before cooking. Salt heavy. Cast iron, blazing hot, sear all four sides — 60 seconds per side. Rest 5 minutes. Slice across the short axis to plate as round medallions of marbled cross-section. The cap renders fast at this BMS — pull early, don't push past medium-rare.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpecs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Miyazaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e A5 — Japan's highest, verified by the Japan Meat Grading Association (JMGA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBMS:\u003c\/strong\u003e 11+ (second-highest possible on the 1–12 Japanese Beef Marbling Standard)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 8–9oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 2\"-thick block, one steak per portion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eEvery order ships with a \u003cstrong\u003eCertificate of Authenticity bearing the individual cow's nose print\u003c\/strong\u003e — Japan's lot-level traceability system. 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