Australian Wagyu Denver Steak MS4/5

Full Blood Wagyu Denver Steaks from Robbins Island, Tasmania. One of the most popular Secondary Cuts.

Origin: Fourth generation cattle farmers John, Keith, Alex and Chauncey Hammond have been breeding wagyu on Robbins Island since the early 1990’s.During the iconic seasonal musters , bands of horsemen swim the cattle through saltwater channels at low tide to move them peacefully between grazing areas. Situated on the north western tip of Tasmania, the island has a temperate climate, clean air and a pristine coastal environment.

• Well Marbled
• Always Tender
• A 200-300g portion feeds 1 person
• Raised without the use of Anti-biotics
• Stays Fresh in the Chiller for at least 3 days from the date of delivery
• If not consumed within 3 days, please keep in freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck

Wagyu Denver Steak is derived from the shoulder primal, a cut prized by Yakiniku Chefs around the world for its marbling and intense flavour. More often now, this cut is finding its way into steak houses and becoming increasingly sought after.

Doneness guide: 

Rare 50 celsius, Medium rare 56 celsius, Medium 60 celsius , Medium Well 64 celsius, Well done 68 celsius

Recommended cooking method: Quick Pan Sear, barbecue; for whole slabs: oast, sous vide. 

Cooking Tip: As the tenderloin is a leaner cut, brushing or basting with foaming butter while cooking greatly helps to get a good crust.