草饲但马和牛 – 纽约客牛排 (10盎司)
Exceptional marbling. Deep flavor. Remarkable tenderness.
独特品质：我们的纽约条状和牛是 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种美味的牛肉奠定了基础。结果是草饲和牛具有野味、异常瘦、天然的味道，比谷饲牛肉更瘦，欧米伽 3 脂肪酸含量更高。
“美国和牛”与但马和牛有何区别？
纽约牛排和牛经常与“美国牛排”混淆，后者是完全不同的两个概念。纽约牛排指的是牛肉切块，可以来自任何产地的牛。
我们的草饲但马和牛 - 纽约客牛排以人道和精心的方式从澳大利亚捕获。我们只选用最优质的黑牛来制作这些优质牛肉。
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，脂肪赋予了牛排独特的风味，尤其是草饲和牛。纯天然，不含添加剂、防腐剂、抗生素或激素。
食用建议：烹饪草饲和牛就像烹饪任何类型的优质牛肉一样——只需在烹饪前半小时从冰箱中取出即可。让但马牛排在室温下静置，可以更容易、更精细地进行初始煎烤。
用盐和胡椒或您喜欢的调料大量调味。确保对脂肪盖和侧面都进行调味，以便每一口都能获得完美均衡的体验。 用铸铁煎锅在高温下烧烤或煎炒。若要达到五分熟，则需要煎至内部温度达到 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
“美国和牛”与但马和牛有何区别？
纽约牛排和牛经常与“美国牛排”混淆，后者是完全不同的两个概念。纽约牛排指的是牛肉切块，可以来自任何产地的牛。
我们的草饲但马和牛 - 纽约客牛排以人道和精心的方式从澳大利亚捕获。我们只选用最优质的黑牛来制作这些优质牛肉。
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，脂肪赋予了牛排独特的风味，尤其是草饲和牛。纯天然，不含添加剂、防腐剂、抗生素或激素。
食用建议：烹饪草饲和牛就像烹饪任何类型的优质牛肉一样——只需在烹饪前半小时从冰箱中取出即可。让但马牛排在室温下静置，可以更容易、更精细地进行初始煎烤。
用盐和胡椒或您喜欢的调味料大量调味。确保同时调味脂肪盖和脂肪壁，以便每一口都能获得完美平衡的体验。在铸铁煎锅中用大火烧烤或煎炒。要达到三分熟，请煮至内部温度达到 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.
Grass-fed Wagyu with a cleaner finish
This Tajima-line strip emphasizes beef flavor over heavy richness. Grass finishing gives it a leaner profile than grain-fed BMS 8–9 strip.
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.