Fullblood Wagyu Ox Tail Segmented Marbling Score 9+ Stone Axe - 1 kg


The Tail is a beautiful combination of bone, collagen and sinews. The tail is a working muscle that requires at least three hours cooking. 

The combination of the bone providing gelatine and thus viscosity to your sauce, and the full flavour of this hardworking muscle makes for a delicious stew.

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.

Best cooked as a braise for an optimal finish that is soft and tender.

Your product has been vacuum sealed and can be safely stored refrigerated.

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