Extreme BMS 9+ Marbling: The Buttery Ideal from Down Under
The Australian Wagyu Tomahawk Steak BMS 9+ is the absolute elite of global gastronomy, where the MSA BMS 9+ grade represents the highest level of intramuscular fat infiltration available outside of Japan. In this noble wagyu beef, the fat is distributed like a dense white web that melts during thermal processing, creating a unique buttery structure and a powerful dose of umami flavor. The ribeye cut with its spectacular long bone not only looks impressive but also gains additional depth of aroma and juiciness from the bone itself. This is a premium product designed for connoisseurs seeking a silken texture and unforgettable sensory experiences in their meat.
Grain-Fed Model: Patience Building the Umami Profile
The exceptional character of Australian Wagyu results from a rigorous grain-fed breeding model, where cattle are fed a carefully formulated grain mix for hundreds of days. This process allows for the slow and steady development of marbling, giving the meat a characteristic creamy sweetness and a flavor profile that outclasses standard beef. As a world leader in breeding this race, Australia provides a stress-free environment and vast spaces, which directly translates into biological purity and consistent top quality in every portion. By choosing BMS 9+, you invest in a raw material refined in every detail—from genetics to precise butchery.
Tomahawk as a Spectacle: Prestige and Preparation Technique
A thickness of approximately 6 cm makes the Wagyu Tomahawk a challenge for any Grillmaster, while offering immense satisfaction during the preparation process. Due to the abundance of marbling, this meat handles high temperatures excellently, caramelizing on the outside while remaining incredibly juicy on the inside. It excels in techniques such as reverse-sear or sous-vide, where the long bone acts as a natural temperature stabilizer, protecting the most delicate parts of the ribeye. This is not just a meal—it is a culinary performance that turns any BBQ gathering into a luxury event worthy of the world's best steakhouses.
Investing in Quality Without Barriers: 40-Day Aging for Gourmets
To fully unlock the potential of the BMS 9+ grade, our steaks are dry-aged for 40 days, intensifying the aroma and further softening the fiber structure. This process concentrates the essence of the flavor, adding noble nutty notes that perfectly balance the buttery sweetness of the Wagyu fat. By choosing a product from our range, you are assured of full traceability and raw material safety, free from growth enhancers. This is a choice for conscious individuals who know that true luxury on the plate is the result of time, genetics, and artisanal passion that takes no shortcuts.
Nutritional values per 100g
| Ingredient |
Amount (per 100 g) |
| Energy |
330 kcal |
| Protein |
21 g |
| Total Fat |
28 g |
| – including saturated fat |
12 g |
| Carbohydrates |
0 g |
| Sodium |
60 mg |
| Iron |
2.2 mg |
| Vitamin B12 |
2.1 µg |
