high-percentage Japanese Black cattle roam vast, clean pastures across New South Wales, Victoria, and Queensland, then finish on a precise 350+ day grain program that delivers consistent BMS 6–9+ marbling with a deeper, more pronounced beef flavor than most Japanese A5. Australian Wagyu strikes the perfect middle ground: generous intramuscular fat that renders into juicy richness, paired with robust, full-bodied lean meat that stands up to the grill or smoker without disappearing. Expect intense umami, a clean mineral finish, and that signature Wagyu tenderness—now with real steak presence. Top sellers include: M9+ Ribeye and Striploin – Australia’s highest marble scores Wagyu Picanha, Tri-Tip, and Rump Cap—barbecue legends. Filet Mignon and Scotch Fillet—buttery yet beefy Tomahawk and OP-Rib roasts for show-stopping presentation All cuts come from accredited producers (no hormones, no compromise), are graded by Aus-Meat and Meat Standards Australia, are flash-frozen at the source, and are shipped direct. When you want world-class marbling with genuine Australian muscle and flavor, this is it. Big steaks, big taste, no passport required.