The Pebo is a premium, trimmed flank-style cut from Margaret River Wagyu cattle, boneless and scored MB 6–7. This rich and fairly marbled steak offers a balance of buttery tenderness and bold beef flavor—ideal for grilling, pan-searing, or roasting.

Detailed Information

• Cut Characteristics: Trimmed for uniformity and tenderness, yielding a steak-like portion from the rib diaphragm region.

• Marbling & Texture: At MB 6–7, the cut delivers excellent juiciness and a soft, luxurious mouthfeel, with flavorful marbled fats that enhance succulence.

• Rearing & Sustainability: Cattle are pasture-raised and grain-finished for ~300 days in Western Australia. This sustainable, stress-free farming promotes rich flavor and naturally lower saturated fat levels.

Who is Margaret River Wagyu?

Margaret River Wagyu is a fully integrated Wagyu beef producer in Western Australia, controlling breeding (using Tajima-derived Stone Axe Full Blood lines), free-range raising, finishing, processing, and packaging. Their farm-to-plate approach ensures premium quality, traceability, and ethical standards.

Storage and Usage Instructions

• Storage: Keep vacuum-sealed at 0–4 °C; packs retain quality for up to 21 days. Once opened, consume within 5 days.

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

• Cooking Suggestions: Pan-sear or grill quickly over high heat to medium-rare; rest for 5–10 minutes. Slice thinly across the grain to enhance tenderness.