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 Black Opal M7 Wagyu Ribeye Cap
Ribeye Cap is considered to be the single most delectable and flavorful steak available. It is the cut surrounding the center (the large eye) of ribeye steak.
Ribeye Cap has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture. Around 3mm cut suits both Hot Pot and Yakiniku.
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.