Mayura Station gold Label Fullblood Ribeye (S.A)

Description

The gold Wagyu beef label is characterised by a balance of medium levels of marbling with balanced rich earthly flavours, with a focus on robust beef flavour. This is a great entry level to the Mayura Wagyu product range.

Rib-eye steak is considered one of the best steaks on the market. The rib-eye is cut from the roast known as a prime rib or standing rib roast that sits at the top of the rib primal, the part of the cow between the chuck and the loin. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled.

This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish. Because this area of the cow gets little exercise, the muscle isn’t used much and therefore the meat is nice and tender. Rib-eye is often a decent size, filling up the plate, making for an impressive steak dinner.

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