Australian Wagyu Fullblood New York Strip
You pay the product cost plus cold-chain logistics and card fees. No retail markup.
Description
This is Fullblood Australian Wagyu — 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 authentic Wagyu fat distribution — that intramuscular marbling that melts at body temperature — without the almost overwhelming richness of Japanese A5.
The New York Strip 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. Halal certified. Ships at $119.99.
Why this cut
Australian Wagyu Fullblood New York Strip is listed at cost with a visible product-cost receipt, so the value is not hidden in a retail markup.
13-14 oz | Australia.
What makes At Cost different?
At Cost separates the product cost from the fees required to get it packed, paid for, and shipped cold. Members see the same receipt logic across the catalog.
The goal is simple: premium meat without a traditional butcher-shop markup layered into the price.
How to cook it
Thaw under refrigeration, pat dry, and season simply. For highly marbled Wagyu, use smaller portions, a hot pan, and no added oil.
Sear quickly, rest briefly, then slice against the grain. Rich cuts eat better in thin slices than oversized steakhouse portions.