Australian Wagyu Fullblood Ribeye

Australian Wagyu Fullblood RibeyeMost 'Australian Wagyu' you'll encounter is crossbred typically 50% to 75% Wagyu genetics mixed with Angus or Holstein. Fullblood is different. This ribeye comes from cattle with 100% verified Wagyu genetics, meaning every trait that makes Wagyu extraordinary the intramuscular fat distribution, the oleic acid rich marbling, the texture is fully expressed. No dilution. No compromise. The ribeye cut amplifies all of this. It's naturally the most marbled

Ten premium cuts

more open grain than a standard ribeye or strip

Broadleaf's Smoked Duck & Pork Sausage pairs two of the most fat-forward proteins you can find — rich

this outside skirt is sold as one full piece — long

The New York Strip is already one of the most structurally satisfying cuts on the steer — firm enough to have presence

MS 6/7 marbling score

Most 'Australian Wagyu' you'll encounter is crossbred — typically 50% to 75% Wagyu genetics mixed with Angus or Holstein

and flavor

giving you that buttery tenderness wagyu is known for without the A5 price tag

with a longer-than-average lifespan that directly contributes to deeper fat development and more complex flavor

which means it literally begins to dissolve the moment it hits your palate

but not so hard that it gets tough