CITRUS-FED WAGYU

• The sirloin (striploin) is a single-muscle cut taken from the short loin, prized for its consistent marbling, clean flavour, and ease of preparation. The 35-day dry-aging process removes surface moisture, concentrates the beef's natural flavour compounds, and gently breaks down connective tissue — producing a noticeably more tender result than a wet-aged equivalent at the same MB grade.
• Graded MB9+, which places it at the upper end of the Australian Marble Score system and produces consistent intramuscular fat without the full richness of Japanese A5 — making it an accessible entry point to premium Wagyu for those who prefer a cleaner, more balanced finish.

Each piece is precisely hand-cut and trimmed by our in-house butchers, removing any unnecessary and excess fat, connective tissue and sinew. Every portion weighs between 200–250g and is individually vacuum sealed after dry-aging is complete. Orders are packed in a Styrofoam-insulated box with ice packs and dispatched via Pack & Send.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness. One portion (200–250g) serves 2 people.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Bring to room temperature for 45 minutes before cooking. Sear on a very hot cast iron pan with a small amount of oil or butter. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The sirloin (striploin) is a single-muscle cut from the short loin, delivering consistent marbling and a clean flavour throughout. Prized for its predictable eating character and ease of preparation.
• Graded MB9+, producing well-distributed intramuscular fat and a clean, balanced finish.

Each piece is precisely hand-cut and trimmed by our in-house butchers. Every portion is individually vacuum sealed and packed in a Styrofoam-insulated box with ice packs, dispatched via Pack & Send.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Bring to room temperature for 45 minutes before cooking. Sear on a very hot cast iron pan with a small amount of oil or butter. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below

• The ribeye is a dual-muscle cut comprising the spinalis dorsi cap and the eye of the ribeye — two distinct eating experiences in a single portion. The spinalis carries richer marbling and a more buttery texture, while the eye delivers a cleaner, more uniform flavour.
• Graded MB9+, with well-distributed intramuscular fat and the characteristic low-melting sweetness that defines citrus-fed Wagyu.

Each piece is precisely hand-cut and trimmed by our in-house butchers. Every portion is individually vacuum sealed and packed in a Styrofoam-insulated box with ice packs, dispatched via Pack & Send.

Wagyu is typically enjoyed medium–rare and in smaller amounts due to its richness.

Remains fresh for up to 2 weeks refrigerated while vacuum sealed, and up to 6 months if frozen. Once opened, consume within 2–3 days.

Bring to room temperature for 45 minutes before cooking. Sear on a very hot cast iron pan with a small amount of oil or butter. Target an internal temperature of 54–56°C for medium–rare. Rest for at least 5 minutes before slicing against the grain.

Refrigerate at 0–4°C  ·  Freeze at −18°C or below