Luxury Wagyu (MB7–MB9+)
Ultra-High Marble Score Cube Rolls, Rib Caps, Shabu Shabu & Tomahawks. Every cut is individually vacuum-sealed in sub-zero cryovac pouches with guaranteed thermal integrity.
This wagyu cube roll (scotch fillet) mbs 9+ comes straight from our luxury wagyu (mb7–mb9+) program. Graded MB9+, finished with 450 days grain-fed. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 400g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
Wagyu Long-Bone Tomahawk MBS 8-9 is one of our most requested cuts in the luxury wagyu (mb7–mb9+) range. Graded MB8-9, finished with long grain fed. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 1.6kg per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
Sourced as part of our luxury wagyu (mb7–mb9+) allocation, the wagyu whole rump cap (picanha) mbs 7+ is a genuine butcher's favourite. Graded MB7+, finished with thick white cap. Best oven roast: roasted at a moderate oven temperature and rested for 15–20 minutes before carving. For best results, rest it properly under foil after roasting — cutting in too early lets the juices run out onto the board instead of back through the meat. Supplied at 1.5kg per pack. Storage: refrigerate at 0–4°C and use within 3–5 days, or freeze in its original seal for up to 6 months.
Sourced as part of our luxury wagyu (mb7–mb9+) allocation, the japanese a5 black wagyu striploin cut is a genuine butcher's favourite. Graded BMS 11-12, finished with air express kagoshima. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 300g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
This wagyu brisket point end marbled mbs 8+ comes straight from our luxury wagyu (mb7–mb9+) program. Graded MB8+, finished with chilled primal. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 4.8kg per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.
Wagyu Shabu Shabu & Sukiyaki Wafer Slices arrives exactly as a butcher would portion it for their own kitchen. Graded MB7+, finished with inter-leaved sheet. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 400g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.
Wagyu Eye Fillet Medallions MBS 7+ (2 x 200g) is one of our most requested cuts in the luxury wagyu (mb7–mb9+) range. Graded MB7+, finished with wet-aged. Best pan-sear or chargrill: seared hard on both sides and rested. For best results, bring it to room temperature for 20–30 minutes before cooking so it sears evenly rather than steaming in a cold centre. Supplied at 400g per pack. Storage: keep refrigerated at 0–4°C and use within 3–5 days of delivery, or freeze immediately in its vacuum seal for up to 6 months.
This wagyu smash burger gourmet patties (4 x 180g) comes straight from our luxury wagyu (mb7–mb9+) program. Graded MB7 Fat Blend, finished with coarse mince. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 720g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.
Sourced as part of our luxury wagyu (mb7–mb9+) allocation, the wagyu short rib flanken cut kalbi mbs 8+ is a genuine butcher's favourite. Graded MB8+, finished with thick flanken. Best low-and-slow braise or smoke: cooked gently over several hours until the connective tissue breaks down. For best results, resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough. Supplied at 800g per pack. Storage: refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size.
This wagyu beef bresaola dry-cured slices (200g) comes straight from our luxury wagyu (mb7–mb9+) program. Graded MB9+, finished with 90 days air-cured. Best quick high-heat cooking: cooked fast over high heat given its thinner, leaner cut profile. For best results, this cut is naturally lean, so avoid overcooking it past medium or it will firm up quickly. Supplied at 200g per pack. Storage: refrigerate at 0–4°C and use within 2–3 days, or freeze for up to 6 months.
About Luxury Wagyu (MB7–MB9+)
What does the MBS (Marble Score) number mean?+
MBS is the Australian marbling score for Wagyu beef, ranging from 0 (no visible marbling) up to 9+ for the most heavily marbled grades. Higher MBS means more intramuscular fat, which renders during cooking for exceptional juiciness and a distinctly buttery mouthfeel.
How is Wagyu different from regular Angus beef?+
Wagyu cattle are genetically predisposed to develop significantly higher intramuscular fat (marbling) than standard Angus or other European breeds, which is the primary driver of Wagyu's signature rich flavour and tenderness.
How should I cook high-marbling Wagyu to avoid wasting the marbling?+
Cook high-MBS Wagyu hot and fast in small portions — the high fat content means it doesn't need long cooking to become tender, and overcooking it past medium risks rendering out (and wasting) the very marbling you're paying for.
What is the difference between Australian Wagyu and Japanese A5 Wagyu?+
Japanese A5 is a specific grading awarded within Japan's own certification system to Wagyu raised and processed in Japan. Australian Wagyu is raised locally (often from Japanese genetics) and graded on the Australian MBS scale — both can reach very high marbling levels, but they are graded under different national systems.
Is Wagyu worth the price difference over standard beef?+
That depends on what you value in the eating experience — Wagyu's premium reflects genuinely higher production cost (longer feeding periods, lower yield per animal) and a measurably different eating quality from the marbling. It suits special-occasion cooking more than everyday meals, which is why we position it as a smaller part of a balanced order rather than a everyday staple.