Dry-Aged Wagyu Rib Steak

The 30-Day Dry-Aged Australian Wagyu Bone-In Rib Steak from Margaret River is built for steak lovers who want deeper, more expressive flavor. This richly marbled rib steak delivers exceptional juiciness and a luxurious, buttery bite thanks to its Wagyu lineage and natural intramuscular fat.

Dry-aged for 30 days, the steak undergoes a transformation that concentrates beef flavor and enhances tenderness. Moisture loss intensifies its savory depth, while natural enzymes create a cleaner, more pronounced umami and subtle nutty notes—amplifying Wagyu’s natural sweetness without overpowering it.

Sourced from a herd rooted in elite Tajima Japanese Black Wagyu bloodlines, Margaret River’s program focuses on exceptional marbling, refined flavor, and thoughtful animal care, incorporating select Stone Axe Full Blood Wagyu genetics. Once perfectly aged, each steak is hand-cut and prepared to deliver a steakhouse-level experience at home: bold, aromatic, and unforgettable.

Margaret River Wagyu

Western Australia

$119.98

Weight:

1.25lb

Margaret River Wagyu

The best beef from Down Under. Rich, buttery, and full of flavor.

Indulge in the rich, buttery flavor of Margaret River Wagyu Beef. Raised stress-free on a grain diet, it's naturally healthy with lower fats and no added hormones. Choose from different marbling scores and cuts - Wagyu is truly the best beef in the world!

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Why We Sourced It

Margaret River is home to some of Australia’s finest cattle, raised on nutrient-rich coastal pastures that produce naturally flavorful, beautifully marbled beef. The region’s consistent quality, sustainable farming practices, and clean terroir make it ideal for dry aging. After 30 days, the beef develops the rich, savory depth we look for in a standout rib steak. We sourced it because it delivers the exceptional taste, texture, and craftsmanship our customers expect.

Sustainably Sourced

All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.

Transparency & Traceability

We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you’re serving.

Exclusive, Premium Quality

From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.

Why Margaret River?

Name: Dry-Aged Wagyu Rib Steak
Brand: Margaret River Wagyu
Price: 119.98 USD
Availability: InStock

Margaret River Wagyu is a premium Australian Wagyu, produced in the lush landscapes of Western Australia’s southwest. Raised in the Margaret River region, this Wagyu benefits from the pristine environment, nutrient-rich pastures, and specialized feeding practices that result in world-renowned beef.

Superior Eating Experience

Margaret River Wagyu offers a rich and complex flavor profile. The high levels of marbling melt in your mouth, providing a unique depth of flavor that distinguishes it from other Wagyu varieties.

Flavor Profile: Rich, buttery, and juicy with a delicate texture.
Michelin-Star Appeal: Served in award-winning restaurants globally.

Understanding Marbling and BMS Grading

Margaret River Wagyu, graded by the AUS-MEAT system, aligns closely with the Japanese BMS scale but caters to local standards. Margaret River Wagyu consistently scores between 7-9, reflecting its top-tier quality.

How to Cook Australian Wagyu

Thaw your wagyu in the refrigerator for 48 hours or on the counter for 2-3 hours. Preheat your pan to 425°F until smoking hot. Season the meat 45 minutes before cooking. Flip the wagyu once a golden crust forms, about 2-3 minutes per side. Rest for 5 minutes after cooking. Slice against the grain and serve.

Global Recognition and Awards

Honored as the 2024 Crossbred Champion at the Wagyu Branded Beef Competition, this acclaimed Wagyu is celebrated for its exceptional quality. Its award-winning profile has garnered attention in top restaurants around the world.

Breeding and Raising

Bred from the renowned Tajima bloodlines, these cattle thrive on the pristine pastures of Western Australia's Margaret River region before transitioning to a specialized grain diet. This meticulous process, spanning over 300 days, enhances marbling and ensures unmatched quality.