Mayura Fullblood Station Signature Wagyu Intercostals/Rib Fingers

Description

Wagyu intercostal meat refers to a cut of beef taken from the muscles between the ribs of the Wagyu cattle. These muscles, often known for their tenderness, marbling, and flavor, are located near the ribeye and can be quite flavorful. The intercostal meat has a rich, buttery texture due to the high marbling of fat, which is characteristic of Wagyu beef.

Because of the high fat content, it’s important to cook it properly to allow the fat to render and ensure a juicy, tender result. It’s less common than the more popular cuts like Wagyu ribeye or striploin but offers a unique and delicious eating experience when prepared well. The membrane has been trimmed making these absolutely perfect for skewers or just straight onto the hibachi.

Mayura Station

First established in 1845, Mayura Station is one of Australia’s oldest and most respected pastoral operations.

Mayura’s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.

Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.

The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.

Awards

Additional information