Fullblood Wagyu Yakiniku (Chuck Short Rib) Sliced Marbling Score 9+ Stone Axe

Japanese barbecue, known as yakiniku, involves grilling high quality ingredients on gridirons or griddles tableside. The meat can be marinated or unseasoned, then dipped in ‘tare’, or dipping sauce, after grilling. The quality of the meat is paramount as yakiniku brings out the natural flavour and texture of every ingredient.

We have expertly sliced Fullblood Wagyu Chuck Short Rib Marbling Score 9+ at 6mm thickness. This cut is considered the KING of Yakiniku due to its outstanding flavour and marbling.

300g feeds 2 -3 people

500g feeds 4 -5 people

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.