- 200 – 820
A Hixson member exclusive. Wild River Pure Bred Wagyu is not available online anywhere else in the world.
Santa Rosalia go to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. They are Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. This beef is dry aged for 30 days from cattle up to 40 months. Image shows two steaks cut from whole fillet / tenderloin you will receive.
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu fillet is in a league of it's own. Grading: 9+. Very limited stock.
This Wagyu Fillet is exquisitely marbled and divinely textured. Delivering an abundance of rich, luxurious flavours. The Oakey Gold Promise Traceability from paddock to plate. Exclusively Australian, natural marbling and mouth-watering flavour. Wagyu grade 3 to 5.
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu fillet is in a league of it's own. Grading: 5+. Very limited stock.
Our delicious and impressive Wagyu Chateaubriand is the perfect centrepiece for a special dining event. Enjoy with family and friends today!
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 7
The Snake River Farms fillet has a fine buttery texture and a wonderfully mild flavour. Sourced from the loin, this is unquestionably the most tender of all beef. Image shows one steak cut from the whole joint you'll receive.
Top chef Harvey Ayliffe shows us his top tips on how to cook Wagyu steak to perfection.