AUSTRALIAN CROSSBRED MIXTURE
AWARD WINNING
World Steak Challenge
Triple Crown Steak Challenge
This thick-cut Australian wagyu ribeye has a buttery-soft texture, luxurious mouthfeel, and delicious flavor. Chefs prize the superior marbling as a slightly leaner and more balanced steak than A5 Japanese wagyu.
Most of the cattle are F4 Purebred (93.75%+ wagyu) - rare genetics known for exceptional marbling.
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IDEAL FOR
thick bite with slightly more steak texture than the melt-in-your-mouth A5
EASY COOKING
pan-fry, grill, or (reverse-sear recommended) to medium rare
PORTION PER PERSON
8-10oz as a main dish
BEST PAIRED WITH
side dishes with acidity or sushi rice
HIGHLIGHTS
• Includes: 1 steak, net weight 20oz
• Cut: Ribeye, thick cut for reverse-searing
• Thickness: Averages 1.25" to 1.5"
• Type: (75% are F4 Wagyu) + (F3, F2, & F1 Cross)
• BMS: BMS 8-10
• Texture: Slightly leaner than A5 Japanese Wagyu
• Flavor: Mild/medium beefy flavor
• Origin: Australia
• Ships frozen with ice packs.
WAGYU FARM/BRAND
Reserve Selection
Exceptional Genetics
Our reserve wagyu is a private label sourced from the best wagyu farms worldwide.
About 75%+ of the wagyu from this program are from the rare F4, also known as Purebred Wagyu (93.75%+ Fullblood Wagyu Genetics from Japan). The rest of the wagyu are F1, F2, and F3. On average, more wagyu genetics leads to better marbling and melt-in-your-mouth texture.
The cattle are raised on pasture in Australia and then grain-fed for 400+ days.
FULLBLOOD VS CROSSED WAGYU
FULLBLOOD VS CROSSED WAGYU
Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.
Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.
Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.
CROSSED WAGYU GENETICS
- higher F numbers = more wagyu DNA
- most are F1 and F4 are the rarest
Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).
WAGYU DIET INFLUENCES BEEF FLAVOR
- Grain Diet: mild beef flavor
- Grain & Grass Diet: medium beefiness
- Grass Diet: strong beef flavor
Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.
MARBLING & TEXTURES
Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category.
Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist. Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture. The highest BMS scores will be slightly leaner than the melt-in-your-mouth A5 Japanese Wagyu.
WAGYU BRANDS
Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.
how it works
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SHIPPING
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LOCAL DELIVERY
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PICK UP
NATIONWIDE SHIPPING
Contiguous U.S, Alaska, & HI
Please arrange for someone to be home to receive your package and store the perishable items immediately.
COST & SHIPPING SCHEDULE
1-Day packages ship out Monday & Wednesday.
Although we take lengths to ensure packages arrive on time, there may be a rare chance of shipping delays, especially during the holidays. We recommend having your wagyu come at least one week earlier than needed in the rare case of a carrier shipping delay out of our control.
Please contact us if you need your package on a specific date.
1-DAY SHIPPING
• when to refrigerate: consuming within 5 days of package arrival and/or most of your wagyu in one cook.
• when to freeze: consuming after 5+ days of package arrival and/or consuming your wagyu over multiple cooks.
LOCATION | COST | MINIMUM |
California
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$30
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$150+
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Contiguous U.S.
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$50
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$300+
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HI & AL
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$70
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$300+
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SCHEDULE
We will e-mail you a tracking number from help@papawagyu.com the night before your package arrives. We recommend you sign up for package notifications directly within the e-mail with the tracking number.
SHIP DATE | 1-DAY (ARRIVES) |
Monday
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Tuesday
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Wednesday
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Thursday
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SHIPPING FAQ
HOW DO YOUR PACKAGES SHIP?
Unless specified otherwise, we ship all of our beef fully frozen. We double insulate our packages with high-performance insulation and ice packs to ensure temperature safety.
WHEN WILL MY PACKAGE ARRIVE?
1-Day packages ship out Monday & Wednesday
Although we take lengths to ensure packages arrive on time, there may be a rare chance of shipping delays, especially during the holidays. We recommend having your wagyu come at least one week earlier than needed in the rare case of a carrier shipping delay out of our control.
Use the schedule below to see when your package is estimated to arrive.
SHIP DATE | 1-DAY (ARRIVES) |
Monday
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Tuesday
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Wednesday
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Thursday
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