草饲和牛 – 菲力牛排 (8盎司)
Exceptional marbling. Deep flavor. Remarkable tenderness.
独特品质：草饲和牛是 100% 草饲和草饲牛肉和传统日本和牛的华丽大理石花纹的完美结合。优良的基因、纯净的放牧条件和时间都为这块华丽的和牛菲力牛排奠定了基础。结果是和牛肉质鲜美、异常瘦、口感自然，比谷饲牛肉更瘦，欧米伽 3 脂肪酸含量更高。
产品背后：塔斯马尼亚、吉普斯兰和南澳大利亚的海岸是我们精心挑选的黑牛自由漫步和放牧 30 个月的地方。这里空气纯净，草生长在富含矿物质的火山土壤中。不可否认的是，脂肪赋予了和牛菲力牛排独特的风味和口感。纯天然，不含添加剂、防腐剂、抗生素或激素。
食用建议：烹饪我们的和牛菲力牛排就像烹饪任何精致的牛肉产品一样——烹饪前半小时从冰箱中取出。用盐和胡椒调味，静置。在铸铁煎锅中用大火烧烤或煎炒。要达到三分熟，请烹饪至内部温度达到 130ºF。
国籍：澳大利亚
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
产品背后：塔斯马尼亚、吉普斯兰和南澳大利亚的海岸是我们精心挑选的黑牛自由漫步和放牧 30 个月的地方。这里空气纯净，草生长在富含矿物质的火山土壤中。不可否认的是，脂肪赋予了和牛菲力牛排独特的风味和口感。纯天然，不含添加剂、防腐剂、抗生素或激素。
食用建议：烹饪我们的和牛菲力牛排就像烹饪任何精致的牛肉产品一样——烹饪前半小时从冰箱中取出。用盐和胡椒调味，静置。在铸铁煎锅中用大火烧烤或煎炒。要达到三分熟，请烹饪至内部温度达到 130ºF。
Pat dry, season simply with salt, and bring close to room temperature before cooking. Sear over high heat, then finish gently. Rest before slicing against the grain.
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate promptly after delivery and follow the storage instructions included with your order.
The cleanest, most tender Wagyu filet
A grass-fed filet prioritizes softness and a clean finish rather than heavy marbling. It is the lightest expression in the Wagyu collection.
What makes Australian Wagyu exceptional
A combination of Wagyu genetics, carefully managed raising programs, extended feeding, and independent marbling assessment creates its signature richness and consistency.
Raised in Australia
Australia is one of the world's leading producers of premium Wagyu, known for traceable herds, high animal-health standards, and consistent grading.
BMS 8–9
Fine intramuscular fat melts as the steak cooks, creating exceptional juiciness, tenderness, and a long buttery finish.
Selected for each cut
Filet, ribeye, strip, picanha, and tomahawk each express marbling differently. Choose based on the balance of tenderness and beefy flavor you prefer.
A better steak in three steps
Australian Wagyu needs less intervention, not more. High heat, careful timing, and a proper rest let the marbling do the work.
Temper & season
Pat the steak dry. Let it lose its refrigerator chill, then season simply with salt so the Wagyu flavor remains the focus.
Sear
Use a very hot heavy pan or grill. Sear to build a deep crust, turning as needed for even browning.
Rest & slice
Rest before slicing so the juices settle. Cut against the grain and finish with flaky salt if desired.
Luxury you can taste in every cut
Exceptional genetics and disciplined raising create unmistakable flavor, tenderness, and consistency.
The marbling
Fine intramuscular fat melts into the steak as it cooks, delivering juiciness and richness without masking the beef.
The balance
Australian Wagyu is prized for combining luxurious Wagyu texture with a clean, deeply beefy finish.
The versatility
Choose filet for tenderness, strip for balance, ribeye for richness, picanha for its signature fat cap, or tomahawk for the centerpiece.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Australian Wagyu cut.
Restaurant-quality Australian Wagyu, delivered cold.
Premium cuts selected for marbling, tenderness, and unforgettable flavor.