MB9-10 MAYURA STATION WAGYU SIRLOIN

 

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Mayura Station is located in the Limestone Coast of South Australia, amongst some of the best farming land in the country. The station began operating in 1845, in 1997 they imported full-blooded wagyu cattle and since 2001 have been winning state and national awards for their wagyu beef.

 

In 2022, Mayura Station won Grand Champion for this full-blood Japanese Black.

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PREPARING YOUR WAGYU EXPERIENCE

 

- Miso soup - dissolve sachet in a bowl of about 160-180ml boiling water

- Dress your crunchy coleslaw with your sesame dressing

- Slice your cucumber to desired thickness

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COOKING YOUR WAGYU

                                      

Wagyu is actually one of the easiest steaks to cook be cause it's high fat marbling makes it harder to dry out. A wagyu steak cooked slightly more than you would normally have steak will not have a greatly different flavour or texture.

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So don't be scared! We have given you a small piece of wagyu fat with your steak. Heat up your pan or BBQ to a medium-high heat and cook the fat until it is crispy. This has become a natural oil for your wagyu and prevents flavour contamination from other cooking oils. 

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Season your steak with salt and pepper then give your wagyu a really good sear on both sides and around the edges and cook to your liking (approximately 4 minutes on each side). The best way to get your steak perfect is to use a meat thermometer. For medium rare, you should remove the steak from the pan at about 57-58 degrees Celcius and rest for 10-15 minutes.

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EATING YOUR WAGYU

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The contents of your Wagyu for Two Experience are designed to be eaten in a way that lets you get the most out of the wagyu experience and really use all aspects of your palette.

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Croutons = Crunch

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Cucumber = Cleanses the palette and prevents fatty mouth feel

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Tare = Sweet, salty and umami 

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Coleslaw = Crunch and freshness

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Miso soup = Warmth and cleansing of the palette

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You can see here how we enjoy our wagyu:

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SO WHY WAGYU??

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Wagyu breeds of cattle have natural genetic traits which result in the marbling of fat within muscles instead of just the fat cap surrounding them. 

 

The intra-muscular marbling is made up of a high concentration of monosaturated fats (the good fats) and is high is omega-3 and omega-6.

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This means that wagyu is not only delicious but good for you!

 

It is this high marbling that makes wagyu so tender and results in a very low melting point which means wagyu literally melts in your mouth!

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WHAT IS TARE?

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Tare in Japanese literally translates as "dipping sauce". It is the perfect balance of sweet, salty and umami that makes this sauce perfect for any Japanese inspired dish.

 

A mix of soy sauce, mirin, sake, garlic, ginger, shallots, vinegar and brown sugar is simmered and reduced by over half resulting in a powerful sauce that goes a long way!

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