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.
Australian M7 Wagyu Tenderloin Cube
Tenderloin is the oblong strip of meat along the lumbar vertebrae. It is one of the most tender cuts of beef.
Tenderloin rarely gets exercised, so it is lean and tender. The lean meat has a mild sweetness and beefy taste.
Pan-fried Beef Tenderloin Cube with Black Pepper
After thawing, marinate the beef in the soy sause and seasonings (salt, sugar, black pepper) for 10 minutes, mix occasionally.
Heat up the pan with oil, stir fry some garlic then add the beef cube. Pan-fry the beef until medium/well.
Mushrooms, green pepper, yellow pepper and red pepper can be added as garnishes.
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.