Build Your Own Pack

$35.00/kg

A substantial cut from the shoulder. Best suited to a slow, low-temperature roast or braise, where gentle heat can tenderise the connective tissue and unlock deep, savoury notes.

$35.00/kg

Sourced from the hindquarter where the muscles work hard, this cut delivers a robust, deep beef flavor enhanced by premium Wagyu marbling. Best enjoyed slow-roasted in the oven or smoker until perfectly tender and juicy.

$99.00/kg

A substantial, bone-in cut from the rib area. Best suited to slow-roasting to ensure even temperature, as its significant thickness requires gentle heat to reach peak tenderness

$65.00/kg

Cut from the bottom sirloin. Best prepared by searing over high-intensity direct heat to develop a rich, caramelized crust, followed by a gentle indirect cook to allow the deep intramuscular fat to render beautifully. Always slice thinly against the grain to maximize its exceptional tenderness.

$65.00/kg

This cut features a thick fat cap that protects the meat. Best prepared over an open flame or BBQ, where the high heat renders the fat into the meat for a rich, signature flavour.

$59.00/kg

A classic, thick-cut steak from the rib section with excellent marbling. Best prepared over intense direct heat, which allows the fat to melt into the meat and build a rich, golden crust.

$50.00/kg

Taken from the beef shin, this dramatic center-cut shank is slow-braised until the rich collagen melts into a butter-soft texture. Perfect for low-and-slow roasting to achieve a deep, savory intensity that falls effortlessly off the bone.

$65.00/kg

Taken from the shoulder. Best prepared with a rapid, fierce sear over high heat, as its refined grain structure is built for a fast, intense finish that keeps the meat supple.

$59.00/kg

Taken from the rib section, these contain high levels of collagen. Best prepared with slow, low-heat cooking or braising, which transforms the structure into a tender, rich eating experience.

$99.00/kg

Cut from the rib section. Best prepared with high-intensity direct heat, which allows the dense marbling to caramelize quickly and release a rich depth of flavour.

$20.00/kg

Meticulously rendered from our grass-fed Fullblood Wagyu, this pure, artisanal tallow bridges the gap between clean nutrition and unmatched culinary performance. It delivers a luxurious, buttery depth that commercial oils simply cannot match.

$35.00/kg

Cut from the shoulder area, where the muscle does plenty of work. Best prepared in a slow, liquid-based cook like a stew or curry, where low heat breaks down the structure to reveal deep intensity.

$35.00/kg

A blend of various trims from our Fullblood Wagyu. Best prepared in a pan or on a flat plate where high, direct heat can caramelise the fat for a rich, robust flavour.

$48.00/kg

Tender Wagyu chuck simmered for eight hours in house-made stock, wrapped in artisanal pastry with a signature tallow-crisped crust.

$109.00/kg

Taken from the centre of the loin, this is the most tender muscle. Best prepared with a quick, intense pan-sear, as its delicate structure is designed for fast, high-heat cooking.

$22.50/kg

A thin, quick-cooking cut taken from the round. Because of the intramuscular fat unique to our Fullblood Wagyu, this cut provides flavour that is worlds apart from other breeds, making it exceptional value for a fast meal. Best prepared with a lightning-fast sear over intense direct heat, ideal for a quick cook that demands consistent tenderness.

$89.00/kg

Sourced from the loin area. Best prepared on a hot grill or BBQ, where direct heat can effectively render the fat cap and create a crisp, flavorful finish.

$48.00/kg

Taken from the hindquarters, this is a hardworking muscle with deep, natural flavour. Because our Fullblood genetics and grass-fed cycle produce a higher degree of marbling than standard breeds, this cut offers exceptional value, delivering a richness and tenderness rarely found in a traditional rump. Best prepared over hot coals or a high-heat grill to develop a crisp exterior while keeping the centre tender.

$45.00/kg

Finely sliced from primal cuts like the flank, round, or sirloin, these strips bring prized Wagyu tenderness and rich flavor to high-heat cooking. Best enjoyed flashed quickly in a searing-hot wok with your favorite fresh vegetables and sauces.

$45.00/kg

Cut from the shin, featuring a central marrow bone. Best prepared through long, slow braising in liquid, which draws the flavour from the bone and softens the meat.

$40.00/kg

A classic cut from the loin that includes the signature 'Y' shaped bone. Best prepared on a hot grill or BBQ, where direct heat can sear the meat and draw depth from the bone during cooking.

$48.00/kg

Taken from the lower chest, this is a dense, textured cut. Best prepared using low-and-slow BBQ smoking or roasting, allowing the heat to render the intramuscular fat over many hours.