Unapologetically indulgent, our Wagyu ribeye is decadently marbled and melts effortlessly on the palate. Expect waves of buttery richness, deep umami, and a silky mouthfeel that lingers. Best served medium-rare to allow its fat to render luxuriously.

An unsung hero. In Wagyu form, this cut transforms into something extraordinary. Richly marbled with a slight chew, it offers concentrated beefiness with hints of smoke and iron — best slow-cooked or seared quickly with care to highlight its complexity.

A more structured cut with a firmer bite than ribeye, the Wagyu striploin delivers our signature marbling. Its flavour is bold and beef-forward, with a balance of richness and restraint — a favourite for those who want indulgence with a touch of discipline.

Whisper-soft and subtle, our Wagyu eye fillet is prized for its exquisite tenderness. While naturally leaner than other cuts, our Wagyu version compensates with fine, lacy marbling and a clean, delicate flavour — the silk scarf of the steak world.

When slow-cooked, Wagyu short ribs are transcendental. The marbling weaves through the muscle like velvet, yielding a texture that is both succulent and gelatinous. Flavour-wise, it’s deep, sticky and primal — the kind of cut that demands a rich red and a long lunch.

A cut for the connoisseur. With intense marbling and a coarse grain, Wagyu chuck tail flap offers a punchy, full-bodied flavour and a satisfying chew. Grill hard and slice thin against the grain — it sings with soy, smoke and char.

The Wagyu rump cap boasts a juicy, beef-rich flavour and a cap of fat that renders into crispy, golden decadence. Best cooked over flame, it offers the perfect union of texture, taste, and theatre.

Leaner but still generous in flavour, the Wagyu tri tip is a beautifully versatile cut. When treated with respect — seared, rested and sliced across the grain — it reveals a juicy tenderness and a savoury, nutty depth that surprises and delights