Australian Wagyu Cattle
Australian Wagyu cattle are bred to produce fat that is substantially lower in saturated fats than other beef, and is considered a super premium beef not only because of its generous marbling, but because of its fat quality.
Australian Wagyu cattle are grain fed for the last 300–500 days of production. The result is a mild flavored beef with a rich unctuousness.
Australia Black Opal M4 Wagyu Chuck Tail Flap
Beef chuck is a big primal cut known as square-cut beef chuck, encompassing the upper part of the ribs, the shoulder, and the neck.
Chuck Tail Flap, also known as Chuck Flat comes from the Short Rib of the Chuck (Ribs #1 – #5 counting from the head to the tail).
It is very well marbled and tender sharing the characteristic of short rib meat. A very sought after piece of muscle by Japanese and Korean bbq.
Australian Wagyu Grading
Australia is one of the biggest producers of Wagyu beef in the world, and uses its own grading scale, the AUS-MEAT marbling system.
This scale goes from 0 (no marbling) to 9+ (extraordinary amounts of marbling), the latter one being the highest grade.
The Australian Wagyu grading scores are identical to the Japanese BMS scale, meaning an Australian Wagyu BMS 5 is the same as a Japanese Wagyu BMS 5.
However, the Australian scale tops out at grade 9, and everything above it (scores 10, 11, and 12), are graded 9+.
*This is a frozen food item. Image for reference only.