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the butcher counter
graded A5 with a BMS of 9
Wagyu noses are like fingerprints
deep within the chuck's Under Blade
Australian Wagyu Fullblood Denver Steak Australian the butcher counterThe Denver steak is carved from the seam beneath the chuck's under blade a muscle that does almost no work, which is exactly why it ends up so tender. In fullblood Australian Wagyu, that naturally tender muscle is layered with the kind of fat marbling that takes years of careful breeding to achieve. This isn't crossbred Wagyu topped up with grain; fullblood means 100% verified Wagyu genetics, no dilution. At 8oz, this single steak hits the sweet spot
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