Home Delivery > Aura Wagyu Whole Porterhouse MB9 - 2kg
Aura Wagyu Whole Porterhouse MB9 - 2kg

Aura Wagyu Whole Porterhouse MB9 - 2kg

$220 / 2kg

Looking for world-class Wagyu for your Christmas & New Year menus? We have a limited release of this 2kg Porterhouse MB9.  

Inspiration: Be a wagyu master and cook it like a pro. Take the beef out of the fridge about 1hr before cooking to bring it to room temperature. Sear the beef on high heat to caramelise each side. Lower the heat and cook to your preferred doneness:

  • 52°C for rare
  • 57°C for medium rare

Let the beef rest for 5 minutes. Slice and enjoy!

Provenance: Aura Wagyu is hand-selected F1 cattle from New Zealand and Aura's unique feeding approach sets it apart from much of the Wagyu produced globally. Raised on lush pastures before transitioning to a carefully crafted bespoke blend of local barley for a minimum of 300 days. With a low-density, open feeding environment, the cattle can roam. This is grain-feeding unlike anywhere else.

Each order is processed & hand cut fresh the morning prior to your delivery or pickup - next day options are not available to allow for administration, production & packing time.

Pickup

Order before 2am for following day pickup at our factory.
Pickup Address: 7 Edgecombe Court, Moorabbin, VIC 3189
Pick up Hours: Tuesday to Friday - 10am to 3pm

Home Delivery

We delivery to Metro Melbourne Tues to Fri, with some locations in Geelong , Outer Melbourne and Victorian Country also available with delivery days varying.

Your order will be delivered by a refrigerated vehicle in a recyclable plastic lined insulated Chilltaner box. The safety of the product becomes your responsibility on delivery.

Authority to leave

If you will not be home but want your order left on site, you must add a note to order giving us authority to leave, or select the tick box on cart page.

FAQ

For more details on ordering, delivery and pickup see our Delivery Information and Post Code Checker page and to also check if we deliver to your location.

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