Fullblood Wagyu Yakiniku (Denver) Sliced Marble Score 9+ Stone Axe - 300g
We have expertly sliced Stone Axe Fullblood Wagyu Denver Marbling Score 9+ at 6mm thickness.
The Denver is an exceptionally marbled cut from the upper portion of the chuck or the shoulder underblade, which is considered the most heavily marbled muscle on the entire Carcass.
What makes the Denver so special is its beautiful marbling, tenderness, and beefy flavour. Flavour-wise it is incomparable and untouchable, and on the tenderness scale it sits at a mighty number four (behind the eye fillet, flat iron and the ribeye cap).
300g feeds 2- 3 people
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.
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.