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Australian Blackmore Wagyu MB9+ Ribeye
RM280.00
Wagyu ribeye steak is cut from the center part of the prime rib roast (that’s where the ‘eye’ comes in.) It’s the most juiciest and the most flavorful steak that you can enjoy.
Blackmore Wagyu is an award-winning and internationally recognised producer of 100% fullblood Wagyu beef (cattle that are not diluted with any other breed) in Australia.
- This is a chilled product
- Imported from Australia
- Halal certified
*Important Note: Please be aware that Wmart’s online stock, price, promotions and arrangements differ from what can be found in-store. We will contact you before arranging for delivery if there are any changes to this product.
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Australian Mayura Platinum Wagyu Tomahawk 1.8kg+/-
The tomahawk is the famous ribeye cut with the bone left in to make an impressive cut filled with flavour. A Wagyu tomahawk is the most impressive cut you can present at home with its large size filled with marbling and tenderness. It's also the perfect portion for sharing with others.
Mayura Station is an award-winning beef producer specialising in 100% full-blood Wagyu beef.
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Australian Uralla Wagyu MB7+ Rump Cap
The rump cap comes from the best part of the rump. It is also known as the picanha . Rump cap steaks have intense flavour and chewy bite, topped with a thick layer of juicy fat.
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Australian Mayura Platinum Wagyu MB8+ Striploin
The striploin is one of the most well-known primal cuts, making Wagyu striploin steaks highly prized for their tenderness and taste. The striploin, also known as New York strip or sirloin strip, is cut from the back of the cow and has a distinctively beefy taste with a hint of buttery sweetness, and is generally considered a bit less rich than the ribeye.
Mayura Station's Platinum label Wagyu beef is well balanced between smooth marbling characteristics and distinguished flavours. High levels of marbling provide a wonderful juicy and tender eating experience.
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Mayura Signature Wagyu Topside
The topside, also known as the top round cut, is located near the long, inner thigh muscle. The topside is the leanest, most fat-free part of the cow. It gives a heartier eating experience, making the topside suitable for stews, and lean selections for hot pot, yakiniku and stir-fry dishes.
Mayura Station is an award-winning beef producer specialising in 100% full-blood Wagyu beef. Mayura Station Signature Series Wagyu beef has been specifically developed for greater complexity and integration of extremely high marbling, rich buttery and nutty flavours, a silky smooth texture and unrivalled juiciness.
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Filled with intense marbling, the striploin is a highly prized cut for yakiniku.
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Blackmore Wagyu Tomahawk (1.6-1.8 kg+/-)
Wagyu Tomahawk is basically a Wagyu Rib Eye steak with the bone left in. The meat is the same as the Rib Eye (which is also known as Entrecote), cut from the rib part of the steer. The rib cage muscles where the ribeye steak is cut from are barely used by the cow and that's the reason why Tomahawk expensive. Tomahawk meat is incredible tender and rich in flavor.
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NOTE: PHOTO IS A REPRESENTATION OF THE ACTUAL PRODUCT. THE THICKNESS OF THE STEAK MIGHT BE SLIGHTLY DIFFERENT.
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The outside flat is a versatile cut near the round primal. Lean and beefy, the outside flat can be cut into steaks or thin slices for yakiniku, shabu-shabu, sukiyaki and other hot pot dishes. It's also suitable for stir-fry because it goes well with sauces.
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