The Wagyu Beef Pebo is a boneless, lean-cut sourced from the flank/primal region of Margaret River Wagyu cattle. Graded MB 4–5, it combines moderate marbling with robust beef flavor. Vacuum-packed for freshness, it’s versatile in application—ideal for quick grilling, broiling, or stir-frying.

Detailed Information

• Cut Characteristics: Trimmed to remove silver-skin, yielding a uniform steak suitable for slicing or roasting.

• Marbling & Texture: Mid-range marbling delivers juiciness and umami, with a tender yet slightly fibrous bite.

• Rearing Practices: Cattle are pasture-raised, then grain-finished over ~300 days in Western Australia—producing lean beef with clean flavor and lower saturated fat.

Who is Margaret River Wagyu?

A vertically integrated Wagyu producer, Margaret River Wagyu controls all stages from genetically superior herd sourcing (Tajima-derived, including Stone Axe Full Blood) to pasture rearing and grain finishing—under traceability and ethical standards.

Storage and Usage Instructions

• Storage: Chill at 0–4 °C; sealed packs keep for up to 21 days, consume within 5 days after opening.

• Preparation: Bring to room temperature for ~30 minutes before cooking.

• Cooking: Best suited to quick, high-heat techniques—grill or sauté to medium-rare.

• Resting: Rest 5–10 minutes post-cook before slicing to preserve juiciness.