Fullblood Wagyu Yakiniku (Tri Tip) Marbling Score 9+ Stone Axe

We have expertly sliced Stone Axe Fullblood Wagyu Tri Tip Marbling Score 9+ at 5mm thickness.

This cut is located at the lower part of the Sirloin primal, on the outer portion of the leg. It can be distinguished by its quality marbling and outstanding flavour.

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

Additional seasoning is often no more than a bit of salt, a squeeze of lemon, or a splash of “tare” (dipping sauce) after the meat has been grilled. Because of the focus on the flavor of the beef, yakiniku requires high-quality ingredients as well as extra care so as not to overcook the meat.

Some key tricks to cooking your Yakinuki Slices:

• Whether you are cooking over a traditional charcoal grill or a flat teppan cook surface, ensure the grilling surface is very hot prior to grilling. This will avoid the meat from sticking to the metal surface.
• Make sure to grill and enjoy each piece at a time to prevent the temperature of the grill from falling. If you are cooking several pieces together, remember the order that you placed them on the grill so that none of the pieces are overcooked.
• Thin, and marbled slices of beef will require only 5-10 seconds of grilling on each side.
• Make your own dipping sauce by combining soy sauce, mirin, sugar, sesame oil, & fresh garlic.

300g feeds 2 -3 people.

500g feeds 4 -5 people.

This product has been packaged using Modified Atmosphere Packaging (MAP).  MAP involves controlling or modifying the atmosphere surrounding a product within a package to provide optimal conditions for increasing shelf life and reducing oxidation and spoilage of perishable foods.

During this process, a harmless gas is used to displace ambient oxygen.  This is done to decrease the amount of oxygen inside the package, which will in turn decrease the rate of spoilage, as oxygen is one of the top killers of freshness.