{"title":"Australian Wagyu","description":"\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003ch2\u003e\u003cb\u003eWhat is Australian Wagyu?\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\"Wagyu\" is a term that many are familiar with, but what exactly is \"Australian Wagyu\"? The word \"Wagyu\" translates to \"Japanese Cow,\" and when prefixed with \"Australian,\" it refers to Japanese Wagyu cattle that are born, raised, and processed in Australia. This unique breed's journey to Australia dates back to the early 1990s when entrepreneurial figures utilized a Japanese\/United States trade agreement to introduce fullblood Wagyu genetics to Australia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e[break]\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eAustralian Wagyu vs. The World\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen discussing Australian Wagyu, it's impossible not to compare it with its counterparts, especially the famed \u003ca href=\"\/collections\/japanese-a5-wagyu\" title=\"Japanese A5 Wagyu\"\u003eJapanese A5 Wagyu\u003c\/a\u003e. Australian Wagyu comes in three main forms: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003e- F1:\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e A 50\/50 cross-breed, similar to \u003ca href=\"\/collections\/american-wagyu\" title=\"American Wagyu beef\"\u003eAmerican Wagyu\u003c\/a\u003e. \u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003e- Purebred:\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e Comprising 93.75% Wagyu genetics or higher\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003e- \u003c\/i\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/themeatery.com\/pages\/search-results-page?q=fullblood\"\u003e\u003cb\u003e\u003ci\u003eFullblood Australian Wagyu:\u003c\/i\u003e\u003c\/b\u003e\u003c\/a\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e 100% traceable Wagyu genetics\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhile Japanese A5 Wagyu boasts an average of 3-4 times the marbling (intramuscular fat) compared to an American Prime Angus steak, Australian Wagyu shines with 2-3x the marbling. This difference results in Australian Wagyu offering a more balanced taste, texture, and overall beefy experience. SO MANY Meatery customers prefer it to the Japanese A5 grade because it \"eats more like a steak.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt is incredibly important to consider the experience you are shopping for when selecting a steak at this level. If you're serving dinner and side dishes, oftentimes Australian Wagyu is actually the better selection as the marbling and \"bite\" are more familiar and are better paired with potentially starchy sides. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eUnderstanding Wagyu Grades\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe term \"A5\" in \"Japanese A5 Wagyu\" denotes the highest grade given to the finest beef pieces in Japan. Similarly, there are different grades for Australian Wagyu that determine its quality and taste. When you come across terms like \"Australian Wagyu Ribeye,\" it signifies a specific cut of this delectable meat, with Ribeye being a prime choice among many. For a deeper dive into wagyu grading systems, read our \u003ca href=\"\/blogs\/main-blog\/wagyu-beef-definitive-guide\" title=\"Wagyu beef guide\"\u003edefinitive guide to wagyu beef\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe \"A\" grade as seen in Japanese A5 Wagyu is not applicable in Australia. The same rings true for BMS. You'll notice that our Australian and American Wagyus are scored as \"MS\" which translates to Marble Score. Wagyu purists will argue that MS 9 is the maximum allowable score for Australian Wagyu. While this may be technically true, because fullblood genetics are present now in Australia and it is a subjective number we have chosen to declare our highest-marbled items \"MS 9+\" signifying they're comparable to a higher equivalent in Japanese Wagyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eAUS-MEAT Grading vs Japanese BMS\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eUnderstanding the grading difference between Australian and Japanese systems is key to making smart buying decisions. Japan uses the BMS (Beef Marble Score) scale from 1-12, with A5 Wagyu scoring BMS 8-12. Australia uses the AUS-MEAT marbling score, which ranges from 0-9+ and focuses specifically on intramuscular fat distribution.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHere's how they roughly compare: AUS-MEAT MS 4-5 is similar to USDA Prime. MS 6-7 starts entering Japanese A4 territory. MS 8-9+ approaches Japanese A5 levels, especially when you're looking at fullblood Australian cattle. The key difference? Australian grading doesn't penalize yield the way Japan does with the \"A\" grade, so you can get stunning marbling at a better price point.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eTop Australian Wagyu Producers\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAustralia's Wagyu industry is driven by several world-class producers, each with distinct breeding programs and regional advantages. Blackmore Wagyu, one of the pioneers, focuses on fullblood genetics and grain-finishing programs that rival Japanese standards. Their cattle are raised in Queensland and Victoria, where consistent climate allows for year-round grazing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMayura Station in South Australia has gained international acclaim for their limestone coast-raised cattle and proprietary grain blend. Their fullblood program produces some of the highest-marbled beef outside Japan. Rangers Valley, another major player, operates across New South Wales and is known for balancing traditional Japanese methods with Australian farming efficiency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhat sets these producers apart isn't just genetics — it's their feed programs. Most Australian Wagyu are grain-finished for 300-500 days on custom blends of barley, wheat, and corn. This extended finishing period, combined with Australia's natural pasture advantages, creates marbling that's rich but not overwhelming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eCrossbreeding Programs and Genetics\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAustralian Wagyu breeding is more flexible than Japan's strictly controlled bloodlines. The F1 cross (50% Wagyu, 50% Angus) remains popular because it delivers significant marbling improvement over pure Angus while keeping the familiar beefy flavor American palates prefer. Many ranchers then breed F1 females back to fullblood Wagyu bulls, creating F2 (75% Wagyu) and F3 (87.5% Wagyu) generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePurebred Australian Wagyu (93.75%+ genetics) represents the sweet spot for many producers — nearly fullblood marbling characteristics with slightly better feed efficiency and growth rates. Fullblood programs (100% traceable Wagyu genetics) are the Australian answer to Japanese purity, often using semen and embryos imported directly from Japan's top bloodlines like Tajima and Shimane.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe result? Australian genetics offer more variety than Japanese Wagyu. You can choose your preferred balance of marbling intensity, beefy flavor, and portion size. F1 and F2 crosses work great for 12-16oz steaks. Fullblood Australian shines in the 6-8oz range, where its intense marbling can be fully appreciated without overwhelming richness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eFlavor Profile: Australian vs Japanese vs American\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAustralian Wagyu occupies the middle ground in the global Wagyu spectrum. Japanese A5 delivers buttery richness with minimal beef flavor — it's almost dessert-like in its fattiness. American Wagyu (typically F1 cross) leans heavily into the beefy, steakhouse profile with moderate marbling. Australian Wagyu, especially purebred and fullblood, splits the difference beautifully.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou get pronounced umami depth and a silky mouthfeel from the high marbling, but you also retain that robust beef flavor Angus lovers crave. The fat renders cleanly without being cloying. Where Japanese A5 can feel one-dimensional in its richness, Australian Wagyu keeps you coming back for another bite. It's why we see so many customers who try all three land on Australian as their everyday luxury option.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe other key difference is texture. Australian Wagyu maintains more \"chew\" than Japanese. It doesn't melt quite as quickly, which means you get more time to enjoy each bite. Paired with a bold red wine or even a crisp lager, Australian Wagyu gives you a complete steakhouse experience rather than a novelty tasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eWhy Choose The Meatery's Australian Wagyu?\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAt The Meatery, we pride ourselves on sourcing and delivering the finest Australian Wagyu cuts. Every piece is a testament to the meticulous care and passion that goes into raising these cattle. From the lush Australian pastures to your plate, our Wagyu promises an unparalleled gastronomic experience. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe other important reason to choose our family-owned business is our extreme commitment to Customer Satisfaction. We have thousands of 5-star reviews online and have earned them. Not every one of those 5-star reviews started with a good experience, either. We believe that at scale it is impossible to provide a perfect experience 100% of the time yet 100% of the time we can do right by our customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cb\u003eConclusion\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhether you're a seasoned Wagyu enthusiast or someone looking to delve into its rich flavors for the first time, Australian Wagyu offers a perfect blend of taste, texture, and tenderness. Experience this culinary masterpiece with The Meatery, where every cut is a promise of excellence. Looking for \u003ca href=\"\/collections\/halal-wagyu-beef\" title=\"Halal wagyu beef\"\u003ehalal wagyu\u003c\/a\u003e? All our Australian Wagyu is halal certified.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"australian-wagyu-brisket-pastrami-16oz","title":"Australian Wagyu Brisket Pastrami","description":"\u003cp\u003ePastrami is a cured meat tradition built around brisket — a tough, collagen-dense cut that needs time and the right process to shine. Most pastrami uses commodity beef. Ours starts with \u003cstrong\u003eAustralian Wagyu brisket\u003c\/strong\u003e, a cut that already carries significantly higher intramuscular fat than standard brisket, which means the curing and smoking process has more to work with. The result is pastrami that's genuinely richer, more tender, and more deeply flavored than what you'll find at most delis.\u003c\/p\u003e\u003cp\u003eEach \u003cstrong\u003e16oz package\u003c\/strong\u003e is ready to slice and serve — whether you're building a serious Reuben, anchoring a charcuterie spread, or just eating it straight off the board. This is pastrami that earns its price point.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866085187782,"sku":"P0118S","price":18.07,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian-wagyu-brisket-pastrami-16oz-30325842477253.jpg?v=1779345649"},{"product_id":"australian-wagyu-ribeye-mutiple-weights","title":"Australian Wagyu Ribeye","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia  |  \u003cstrong\u003eWeight:\u003c\/strong\u003e 10oz \/ 16oz  |  \u003cstrong\u003eQuantity:\u003c\/strong\u003e 1 Steak  |  \u003cstrong\u003eCertification:\u003c\/strong\u003e Halal\u003c\/p\u003e\u003cp\u003eThis ribeye exists because of a narrow window in history. 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. The halal certification here isn't a sticker added at the end — it runs through the \u003cem\u003eentire\u003c\/em\u003e production chain, from farm to final cut.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"10 oz","offer_id":45866085515462,"sku":"P0159S-1","price":25.44,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":45866085548230,"sku":"P0159S-2","price":39.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_ribeye_ms_8-9_8-10oz_portrait.jpg?v=1779345649"},{"product_id":"australian-wagyu-hamburger-patties","title":"Australian Wagyu Hamburger Patties","description":"\u003cp\u003eMost burger patties are made from trim — the scraps left after portioning steaks. These aren't. Our \u003cstrong\u003eAustralian Wagyu Hamburger Patties\u003c\/strong\u003e are ground from whole Wagyu cuts, which means you're getting that signature intramuscular fat — the kind that bastes the meat from the inside as it cooks. The result is a patty that stays juicy at a higher internal temp, cooks more forgivingly, and tastes nothing like a standard beef burger.\u003c\/p\u003e\u003cp\u003eEach patty is \u003cstrong\u003e8oz of Halal-certified Australian Wagyu\u003c\/strong\u003e, sourced through Capital Meat Imports and available in a 2-pack (16oz) or 4-pack (32oz). Whether it's a weeknight dinner or a proper backyard cookout, these patties are built to be the centerpiece — not just a vessel for toppings.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"16oz","offer_id":45866085777606,"sku":"P0314S","price":7.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_burger_patties_32_oz_side_view.jpg?v=1779345649"},{"product_id":"australian-wagyu-denver-steak-purebred-bms-9-8oz","title":"Australian Wagyu Fullblood Denver Steak","description":"\u003cp\u003eThe Denver steak is carved from the seam beneath the chuck's under blade — a muscle that does almost no work, which is exactly why it ends up so tender. \u003cstrong\u003eIn fullblood Australian Wagyu\u003c\/strong\u003e, that naturally tender muscle is layered with the kind of fat marbling that takes years of careful breeding to achieve. This isn't crossbred Wagyu topped up with grain; fullblood means 100% verified Wagyu genetics, no dilution.\u003c\/p\u003e\u003cp\u003eAt 8oz, this single steak hits the sweet spot between a serious dinner and something manageable on a weeknight. The fat here isn't just about richness — it carries a distinctly \u003cem\u003ebeefy, nutty\u003c\/em\u003e depth that fullblood genetics produce and crossbred programs simply can't replicate. 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":"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. The result is \u003cstrong\u003eHalal-certified\u003c\/strong\u003e, traceable, and dialed in at a marbling level that makes the filet mignon format genuinely shine.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"Default Title","offer_id":45866086203590,"sku":"P0166S","price":36.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_fliet_mignon_ms_6-7_8oz_side_view.jpg?v=1779345650"},{"product_id":"australian-wagyu-fullblood-stone-axe-ribeye-i-ms-12","title":"Australian Wagyu Fullblood Ribeye","description":"\u003cp\u003eMost 'Australian Wagyu' you'll encounter is crossbred — typically 50% to 75% Wagyu genetics mixed with Angus or Holstein. \u003cstrong\u003eFullblood is different.\u003c\/strong\u003e This ribeye comes from cattle with 100% verified Wagyu genetics, meaning every trait that makes Wagyu extraordinary — the intramuscular fat distribution, the oleic-acid-rich marbling, the texture — is fully expressed. 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":true}],"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. You get a real steak experience — a clean, beefy backbone with buttery Wagyu richness woven through it — rather than a fat-forward exercise in restraint. \u003cem\u003eHalal certified.\u003c\/em\u003e Ships at $119.99.\u003c\/p\u003e","brand":"Capital Meat Imports","offers":[{"title":"13-14 oz","offer_id":45866088497350,"sku":"P0530S","price":50.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/8247\/5462\/files\/products_australian_wagyu_new_york_strip_ms_12_side_with_salt.jpg?v=1779345649"},{"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":true}],"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. 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