View original photograph ↗
Original source samples. Photographs may show different pieces or batches; they do not promise a specific retail pack or current stock.
Make the marbling part of the occasion. Compare a Wagyu striploin for a tasting-style dinner, with the fat trim and portion size agreed to your preference.
For tasting and sharing. Ask for a selection matched to your appetite and preferences.
Sold by the whole cut · thickness discussed before ordering
Plan my preferred thickness ↘A paraphrased product review from an external channel; reviewer name is a pseudonym.
It felt like a worthwhile purchase at the price.
William BennettA story of carefully managed nutrition, expressed in a richly marbled Australian striploin for a memorable table.
Brand programmes and this product’s verified label are explained separately.
Not limited to a supermarket’s preset thickness. Buy the whole cut, choose how you’d like it sliced, and make room for your kind of steak night.
Choose a real product reference, not a universal grade ladder. Current stock and the exact label are confirmed before ordering.
Australia vs USDA: understand the labels ↗REAL SOURCE PHOTO ↗The photographed card reads 8–9 WAGYU. The package identifies Australian striploin. No Wagyu genetic percentage is inferred from the photo.
Compare the actual cut & packaging ↗Archive samples, not current stock. This selection changes the product reference, not the illustrative 3D marbling.
This 3D cutting preview helps compare thickness. Shape and dimensions are illustrative; slice gaps are enlarged for clarity. Actual cutting follows the selected whole cut.
A practical starting point for a ribeye or striploin in your frying pan. Adjust for your pan, the cut and your preferred doneness.
No end piece in this idealised calculation.
Based on a 300 mm demo length. Actual yield depends on the piece and trimming; cutting losses are not included.
Sold by the whole cut, not by the demo slice. The 5–60 mm slider is a preference simulator. We’ll confirm the actual weight, feasible thickness, trimming, end pieces, packing and quote with you.
Starting points for striploin and ribeye, not fixed cooking times or guaranteed results. Equipment, starting temperature and doneness matter. A higher grade or thicker slice is not automatically a better fit.
MLA · Cooking methods ↗Jessica Gavin · Reverse-sear guide ↗Source record: SJ-J005
The photographed card reads 8–9 WAGYU. The package identifies Australian striploin. No Wagyu genetic percentage is inferred from the photo.
Archive dates identify the photographed samples, not the age or availability of a product offered today. Request current-batch evidence before ordering.
Australia · supplier recordSee the cut ↗For the meal you have been looking forward to: richly marbled Wagyu ribeye, with the whole piece and its sliced faces to inspect together.
Sold by the whole cut · quote on request
AustraliaSee the cut ↗A fine-textured Wagyu fillet for a dinner for two or a Wellington centrepiece. Plan the centre portions and the tapered ends separately.
Sold by the whole cut · quote on request
Australia · supplier recordSee the cut ↗For tasting in smaller portions. Confirm the actual grade, genetics and specification.
Sold by the whole cut · quote on request
