BLACK OPAL

Rump cap is the cut that rests on top of the rump. Because it’s not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Read more

Slightly more marbled than our 3MBS Black Opal Brisket, our Wagyu Brisket 4-5 MBS Black Opal offers an impressive depth of flavour. Read more

Wagyu topside is a truly exceptional cut of meat that is great for a dinner party or a family roast. Another cut like outside flat that is used for biltong. Read more

Tender, juicy and with a buttery flavour that lives long in the memory, Black Opal Wagyu sits at the very pinnacle of Australian commercial wagyu. Read more

These giant Wagyu tomahawks are specially imported in limited quantities. Read more

Genuine Australian Wagyu, ensure that you cook this delicious piece of succulent beef to medium! This ensures the fat content breaks down and unlocks the delectable flavour. Read more

Wagyu doesn’t get better than this. Our Wagyu Porterhouse 9+ MB Black Opal is the ultimate, succulent steak for that special occasion. Read more

Wagyu is best cooked to medium to let the fat render down, use a pan instead of a grill to capture the escaping fat and baste your steak in its own juices. Read more

Cut from the 6th to 12th rib, the tomahawk steak is around 2 inches thick and comprises the ribeye, cap and smaller but no less tasty muscles on a long, meaty rib bone. Read more

Tender, juicy and with a buttery flavour that lives long in the memory, Black Opal Wagyu sits at the very pinnacle of Australian commercial wagyu. Read more

This wagyu tomahawk is a unique piece. Mb7 delivers even marbling with out being overly rich. Perfect for any occasion. Read more

So tender and flavorful, the MB4-5 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more

Wagyu is best cooked to medium to let the fat render down, use a pan instead of a grill to capture the escaping fat and baste your steak in its own juices. Read more

So tender and flavorful, the MB 6-7 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more

This magnificent cut of wagyu meat is actually a huge ribeye steak that has about 8-12 inches of the rib bone still on it. The bone has been “Frenched,” which means it has been stripped of fat and meat. Read more

Wagyu is full of finely flecked intramuscular fat – this fat is full of intense flavour, and melts much closer to room temperature than regular fat. Read more

So tender and flavorful, the MB 8-9 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more

Our Tomahawk Wagyu ticks every box. It is full of flavour, beautifully marbled and incredibly tender. Because of its size and thickness, we recommend Reverse Searing or Smoking for a moist and buttery steak. Read more

Wagyu is full of finely flecked intramuscular fat – this fat is full of intense flavour, and melts much closer to room temperature than regular fat. This means that less fat makes it into your waist, but all the flavour makes it onto your plate. Read more

So tender and flavorful, the MB +9 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more