Sanchoku Wagyu Rib Eye MB6-7 from 1.2kg

$119

From the finest Japanese bloodlines, the cattle are born and raised on pristine natural pastures before commencing a customised feeding program. This dedication creates true melt-in-your-mouth wagyu beef with outstanding tenderness, superior marbling and fabulous flavour.

Inspiration: Have your steak ready at room temperature (remove from the fridge 1-2 hrs beforehand). Be sure to get your pan super hot when searing so you develop a golden and caramelised crust. Put in a preheated oven of 180°C and cook to your preferred done-ness. Aim for the core temperature range to be between 52°C to 57°C for rare to medium rare. Invest in a quality meat thermometer to make sure you cook this rockstar cut just right. 

Provenance: Founded on a full blood Wagyu herd in Tasmania, and crafted from the tapestry of pristine ancient lands, ICON XB F1 Wagyu explores and expresses the very best of the Australian environment.

You won't find this anywhere else in Victoria. 

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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