Fullblood Wagyu Club Steak Marbling Score 9+ Stone Axe Dry Aged - 500g
Is this Australia’s best Fullblood Wagyu beef? Branded Australia’s Champion Fullblood Wagyu Beef winner for two consecutive years (2020 & 2021), this is Australia’s most luxurious beef. We are proud to offer you this exceptional example of Stone Axe Fullblood Wagyu Beef.
This dry-aged bone-in sirloin, also known as a club steak, is a cut that surpasses expectations in terms of flavour, texture, tenderness, and juiciness. Exquisitely marbled, delivering an incredibly soft texture, this steak is best cooked over charcoal to accentuate the complexity of its extraordinary qualities.
Boasting a Marble Score of 9+, Stone Axe's Fullblood Wagyu Club Steak represents the pinnacle of the finest Wagyu beef available in Australia. A rare and unique opportunity to experience what is likely to be the best steak you'll have this year.
Feeds 2 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.
Follow these simple steps:
If your steak is frozen, refrigerate it for 1-2 days to allow it to slowly defrost.
Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.
Liberally season all sides of the steak with salt just before you cook it.
BBQ - Sear
Using a BBQ is a great way to cook your steak.
Preheat the BBQ to hot. Sear the steak on all sides. Lower the temperature to medium (if a gas barbecue), close the hood and cook for 5-10 minutes.
If you are working with coal / wood barbecues it is important that you stack your coals on a gradient so you have a more intense heat on one side and gentler heat on the other. This will allow you to have more control over your cooking speed.
Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you're after. See below for our reference guide of when to pull it off the grill. Let rest in a warm place covered loosely with foil for 5 minutes.
Slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and serve.
Your product has been packaged using the latest and most advanced packaging technology.
Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.
Product packaged using VSP technology can safely be stored refrigerated and frozen.
Feeds up to 2 people.