澳大利亚和牛 BMS 8-9 NY 牛排
Exceptional marbling. Deep flavor. Remarkable tenderness.
独特品质：几乎所有纽约牛排爱好者都认为这是他们吃过的最好的纽约牛排！纽约牛排与菲力牛排类似，都来自肋骨后面的短腰肉区域，边缘带有一条脂肪条，整个切口的大理石花纹更多。澳大利亚和牛纽约牛排大理石花纹浓郁，外面有一条脂肪条，是完美的烧烤牛排，所以请点燃您的“烧烤”，尽情享用吧！我们的澳大利亚和牛来自澳大利亚最干净的农场，牛在那里自由放牧。纯天然，不含添加剂、防腐剂、抗生素或激素。
产品背后：当纽约和牛牛排在高温下烹饪时，脂肪的美妙味道会在整个切割过程中释放出来。这种烹饪过程使纽约和牛牛排具有美妙的丰富性和风味。这道简单的菜肴一定会让最传统的澳大利亚和牛爱好者感到满意。
食用建议：若要达到五分熟，可加盐和胡椒调味，然后用铸铁煎锅烧烤或煎炒，直至澳大利亚和牛纽约条的内部温度达到 125ºF 至 130ºF。
国籍：澳大利亚
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏 12-18 小时解冻。
原料：牛肉
产品背后：当纽约和牛牛排在高温下烹饪时，脂肪的美妙味道会在整个切割过程中释放出来。这种烹饪过程使纽约和牛牛排具有美妙的丰富性和风味。这道简单的菜肴一定会让最传统的澳大利亚和牛爱好者感到满意。
食用建议：若要达到五分熟，可加盐和胡椒调味，然后用铸铁煎锅烧烤或煎炒，直至澳大利亚和牛纽约条的内部温度达到 125ºF 至 130ºF。
Pat dry, season simply with salt, and bring close to room temperature before cooking. Sear over high heat, then finish gently. Rest before slicing against the grain.
国籍：澳大利亚
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏 12-18 小时解冻。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging designed to protect quality in transit. Refrigerate promptly after delivery and follow the storage instructions included with your order.
Marbling and beef flavor in balance
The NY strip is the middle ground: more beef-forward than filet, more structured than ribeye, with a signature fat cap that caramelizes beautifully.
What makes Australian Wagyu exceptional
A combination of Wagyu genetics, carefully managed raising programs, extended feeding, and independent marbling assessment creates its signature richness and consistency.
Raised in Australia
Australia is one of the world's leading producers of premium Wagyu, known for traceable herds, high animal-health standards, and consistent grading.
BMS 8–9
Fine intramuscular fat melts as the steak cooks, creating exceptional juiciness, tenderness, and a long buttery finish.
Selected for each cut
Filet, ribeye, strip, picanha, and tomahawk each express marbling differently. Choose based on the balance of tenderness and beefy flavor you prefer.
A better steak in three steps
Australian Wagyu needs less intervention, not more. High heat, careful timing, and a proper rest let the marbling do the work.
Temper & season
Pat the steak dry. Let it lose its refrigerator chill, then season simply with salt so the Wagyu flavor remains the focus.
Sear
Use a very hot heavy pan or grill. Sear to build a deep crust, turning as needed for even browning.
Rest & slice
Rest before slicing so the juices settle. Cut against the grain and finish with flaky salt if desired.
Luxury you can taste in every cut
Exceptional genetics and disciplined raising create unmistakable flavor, tenderness, and consistency.
The marbling
Fine intramuscular fat melts into the steak as it cooks, delivering juiciness and richness without masking the beef.
The balance
Australian Wagyu is prized for combining luxurious Wagyu texture with a clean, deeply beefy finish.
The versatility
Choose filet for tenderness, strip for balance, ribeye for richness, picanha for its signature fat cap, or tomahawk for the centerpiece.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this Australian Wagyu cut.
Restaurant-quality Australian Wagyu, delivered cold.
Premium cuts selected for marbling, tenderness, and unforgettable flavor.