Australian Wagyu Cowboy Steak (24-28 oz. - Score 6/7)

The Australian Wagyu Bone-In Rib Chop (also known as the Cowboy Steak) is a bold, flavor-packed upgrade from the boneless cut—ideal for steak lovers who crave something big and satisfying. Known for its rich marbling and deep flavor, this cut comes from the rib section of premium Australian Wagyu cattle. The bone enhances both presentation and taste, while the higher fat content delivers unmatched juiciness and tenderness. It’s a go-to for anyone who appreciates a steakhouse-quality experience at home.

6/7 Beef Marbling Score:
Wagyu beef with an 8/9 BMS score is for those who seek the pinnacle of marbling and indulgence. At this level, the marbling is more pronounced, weaving a dense network of fat throughout the meat, which translates into an exceptionally buttery texture. The high degree of marbling enriches the beef with an intense flavor and a melt-in-your-mouth quality that is unmatched. This extraordinary level of fat integration enhances the beef's natural flavors, elevating them to a sumptuously rich taste experience. An 8/9 BMS Wagyu is the epitome of luxury in beef, offering an eating experience that is both opulent and deeply satisfying. It's ideal for special occasions or for those who want to indulge in the ultimate expression of Wagyu beef's culinary excellence. The richness and texture of an 8/9 BMS Wagyu make it a sought-after choice for those who appreciate the zenith of beef marbling and flavor.

Antibiotic and Hormone Free: Our cattle are raised without the use of hormones or antibiotics, ensuring that you enjoy meat that’s as natural and pure as it gets. Not only does this enhance the flavor, but it also means you’re avoiding unwanted additives that are commonly found in mass-produced meat.

Grass-Fed, Grain-Finished Beef: We take pride in offering beef that’s grass-fed and grain-finished. This process allows our cattle to develop rich marbling, which results in tender, flavorful meat that strikes the perfect balance between lean and indulgent. This method also allows the beef to retain higher levels of omega-3 fatty acids and antioxidants compared to conventionally raised beef.

Cooking Method: Sear over high heat to develop a rich crust, then move to a lower heat area of the grill or finish in the oven to cook evenly without burning

Recommended Temperature: 135°F (54°C) for medium-rare, bringing out the steak’s ideal tenderness and juiciness.