Australian Wagyu New York Strip

Australian Wagyu New York StripThis is Australian Wagyu which means it's built on the same Fullblood Tajima and Tottori genetics as Japanese Wagyu, but raised on expansive Australian pastures under some of the strictest livestock biosecurity standards in the world. The result is a 1012oz New York Strip with genuine intramuscular marbling that gives you a fundamentally different eating experience than a conventional USDA Prime strip richer fat, a buttery mid palate, and a depth of

Slice across the short axis to plate as round medallions of marbled cross-section

the butcher counter

but because of genetics and time

The Rib Cap (also called the Spinalis) is the crescent-shaped muscle that wraps around the outside of the ribeye

This offering includes two 10-ounce Ribeye steaks of USDA Choice grade

What separates Kobe Wine Beef from other A5 programs isn't just the prefecture — it's the diet

These cattle are raised on a ration that includes fermented grape pomace (the solids left over from wine production)

At this price point

this is a serious piece of meat — enough for two

available in three sizes: 11–12oz

three-quarter at best — because Japan portions for restaurant menus

You get the full A5 experience without the richness tipping into excess