Wagyu Blackmore Fullblood Tail Segmented Marble Score 9+ - 1 kg
The Tail is a beautiful combination of bone, collagen and sinews. The tail is a working muscle that requires at least three hours cooking. The combination of the bone providing gelatine and thus viscosity to your sauce, and the full flavour of this hardworking muscle makes for a delicious stew. Best cooked as a braise for an optimal finish that is soft and tender.
Representing only the highest grade 9+ Fullblood Wagyu as a result of a natural, slow production process that takes 4 years to complete.
Blackmore Wagyu beef produced for Vic’s Premium Quality Meat is farmed under the Blackmore family’s eco-feeding® program, which ensures complete control over the environment in which the animals are raised, their humane management
The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. The location was specifically selected for its natural lagoons and old river red gums, allowing the cattle to be bred and fed in a natural, clean and sustainable environment.