David Blackmore Fullblood Marble Score 9+ Wagyu Porterhouse 250g
David Blackmore produces award-winning full-blood Wagyu beef. Using traditional Japanese farming techniques with the best modern technology has to offer, the resulting meat is of exceptional quality. These practices and schemes involve areas of, but not limited to, animal welfare, land quality, water efficiency, and climate variability.
Grass-fed Fullblood Wagyu porterhouse steak with a marble score of 9+, raised by the Blackmore family near Benalla, Victoria.
Discover more of our grass-fed beef cuts, here. We have excellent techniques for cooking beef in our archive. Expand your skillset with our recipe for making smoked chilli con carne, cheeseburgers and short ribs.
What is wagyu beef?
Wagyu refers to a breed of beef that originates from Japan. The meat is heavily marbled which leads to its tender, buttery flavour. Traditionally, the wagyu cattle are fed for 600 days after weaning which is at least double what non-wagyu breeds experience, all lending to its superior quality.
How to cook a wagyu steak?
The trick to cooking wagyu is to cook it carefully and gently. It is a rich and luscious breed that shines when the middle is left almost raw. To cook a wagyu steak, make sure it is heavily seasoned with sea salt. Brush olive oil over the steak and then cook in a hot pan for two minutes on each side. We have excellent techniques for cooking beef in our archive. Expand your skillset with our technique for cooking a Wagyu porterhouse and Bistecca alla Fiorentina.
Where to buy wagyu beef Melbourne?
Meatsmith stock award-winning Australian wagyu. In addition to our wagyu steak, we also offer delicious wagyu beef buns, and wagyu pastrami. Discover more of our grass-fed beef cuts, here. When you shop at Meatsmith, you can enjoy free delivery for orders $100 and over, plus home delivery for a wide range of suburbs Victoria-wide. We have three butcher store locations around Melbourne for our customers who prefer to visit us in-store. Find the closest location to you here.
