Denver Steak Wagyu Australia | First Herd Wagyu | MS 9+

Description

Chuck Flap is a distinctive cut taken from the forequarter, near the shoulder and neck. When properly trimmed and sliced across the grain, it can be portioned into Denver steaks, prized for their intense flavour, juiciness, and characteristically tender yet slightly springy texture.

In Australian Wagyu MS 9+, the robust flavour of the chuck combines with exceptionally high marbling. The intramuscular fat melts during cooking, giving the meat a velvety texture, buttery juiciness, and a long-lasting umami finish.

It is a less obvious choice than Ribeye or Striploin, but that is precisely what makes it so interesting. It combines the luxurious marbling of Wagyu with a more pronounced, intensely beefy character.

First Herd Wagyu – where the story of Australian Wagyu began

The story of First Herd Wagyu is closely connected with Wally Rea, one of the pioneers of Wagyu breeding in Australia. His inspiration came from a trip to Japan in 1988 and a visit to an auction house, where he first encountered the exceptional quality and marbling of Japanese beef.

In 1991, Wally Rea bred Kaneyama – the first Fullblood Wagyu bull born in Australia. His pedigree traced back to highly regarded Japanese Tajima bloodlines. Another bull, Katsumi, soon joined the breeding programme, further strengthening the foundations of Australian Wagyu production.

First Herd Wagyu combines Wally Rea’s pioneering experience with the expertise of Andrew Shofay, a specialist who has worked for many years with distributors, chefs, and premium beef markets around the world.

Every animal in the programme is DNA profiled, its lineage is monitored, and grading results are recorded. The producer draws on more than 30 years of breeding data to improve marbling, consistency, and the culinary quality of the beef.

Wagyu shaped by the Australian environment

The first stage of breeding takes place across the vast landscapes of northern Australia, where calves are raised on natural and improved pastures.

Later, the cattle are moved south to the cooler New England Highlands region of New South Wales. The milder climate, fertile soils, and access to natural pasture create favourable conditions for calm and steady development.

First Herd combines Japanese genetic heritage with Australian breeding conditions and modern data analysis. The result is Wagyu developed with high marbling, consistency, and use in top restaurants in mind.

What does Marble Score 9+ mean?

MS 9+ is the highest level on the Australian AUS-MEAT marbling scale, which ranges from 0 to 9+. It indicates a very high amount of fine intramuscular fat evenly distributed throughout the meat.

Marbling at this level provides:

1. exceptional juiciness,
2. a buttery, velvety texture,
3. intense umami,
4. a delicately sweet flavour from the fat,
5. protection against the meat drying out,
6. an exceptionally rich culinary experience.

Australian MS 9+ is the highest score within the AUS-MEAT system, but it should not be directly equated with Japanese A5 grade or BMS 12, as these are separate grading systems.

How does Denver Steak differ from classic steak cuts?

Denver comes from the chuck, which gives it a more pronounced beef flavour than tenderloin. At the same time, proper trimming, high marbling, and slicing across the grain can produce a surprisingly tender steak.

Compared with other cuts, it:

1. has a more intense, beef-forward flavour than tenderloin,
2. has a firmer texture than Ribeye,
3. remains exceptionally juicy thanks to MS 9+ marbling,
4. offers excellent value for money within the world of Wagyu,
5. works extremely well as a steak, for yakiniku, tataki, or teppanyaki.

In butchery terminology, this product may also be referred to as Chuck Tail Flap or Zabuton. The exact shape of the cut and the direction of the muscle fibres depend on how it has been prepared.

Why choose First Herd Chuck Flap MS 9+?

1. highest Australian marbling score, MS 9+,
2. first Herd Wagyu producer – a programme based on pioneering Australian Wagyu bloodlines,
3. traceability control – DNA profiling, pedigree monitoring, and recording of grading results,
4. intense chuck flavour – more pronounced umami than in more delicate cuts,
5. buttery Wagyu juiciness – intramuscular fat naturally renders during cooking,
6. an alternative to Ribeye and Striploin – a less conventional cut with outstanding character,
7. ideal for Denver steaks – once trimmed and sliced across the grain,
8. highly versatile – suitable for pan-searing, grilling, teppanyaki, yakiniku, tataki, and sous-vide,
9. restaurant-grade product – for lovers of intensely flavoured Wagyu and premium butcher’s cuts.

Flavour profile:

First Herd Chuck Flap Wagyu MS 9+ is distinguished by:

1. an intense, deeply beefy flavour,
2. a high concentration of umami,
3. buttery juiciness,
4. a delicate sweetness from the fat,
5. subtle notes of caramel and toasted nuts,
6. a velvety, slightly springy texture,
7. a long, rich finish.

This is Wagyu for those who are looking not only for exceptional marbling, but also for a more pronounced meat flavour.

How to cut Chuck Flap into Denver steaks

First, carefully inspect the direction of the muscle fibres. Remove any tough membranes and thicker pieces of connective tissue, then slice the meat across the grain into steaks approximately 2.5–4 cm thick.

The direction of the grain may change within the cut, so it is worth dividing the Chuck Flap into smaller sections before portioning.

After cooking, the steak should also be sliced across the grain on the plate. This has a significant impact on tenderness.

How does BEEF.PL recommend preparing it?

Pat the steak thoroughly dry with a paper towel and season with salt. Place it on a very hot, dry cast-iron pan or grill. No additional oil is necessary, as the high level of marbling provides enough fat.

Sear briefly on both sides to achieve a deeply browned crust. Thicker portions can be finished in the oven or prepared using the reverse-sear method.

BEEF.PL tip: with MS 9+, it is not advisable to finish the steak at a very low rare temperature. The fat needs sufficient heat to begin rendering properly. We recommend medium rare to medium, approximately 54–58°C internal temperature.

After cooking, allow the steak to rest for around 5 minutes, then slice it thinly across the grain.

Because of its exceptionally high marbling, Chuck Flap MS 9+ is also excellent served in smaller tasting portions.

Culinary uses

Chuck Flap Wagyu MS 9+ can be used as:

1. a classic Denver Steak,
2. a reverse-seared steak,
3. thin slices for yakiniku,
4. meat for teppanyaki,
5. lightly seared tataki,
6. an ingredient in a luxurious stir-fry,
7. thin strips for noodle and rice dishes,
8. meat for Japanese sukiyaki,
9. a premium filling for sandwiches and tacos.

What to serve it with

Highly marbled Wagyu is best served with light, flavourful accompaniments such as:

1. flake salt,
2. fresh wasabi,
3. ponzu,
4. pickled ginger,
5. grilled vegetables,
6. green asparagus,
7. mushrooms,
8. rice,
9. a light salad with an acidic dressing,
10. mashed potatoes,
11. chimichurri sauce.

Fresh and acidic accompaniments balance the richness of Wagyu fat particularly well.

Product information

1. product name: First Herd Australian Wagyu Chuck Flap MS 9+
2. cut: Chuck Flap / Chuck Tail Flap
3. steak application: Denver Steak / Zabuton
4. meat type: Australian Wagyu
5. marbling: Marble Score 9+
6. producer: First Herd Wagyu
7. country of origin: Australia
8. breeding region: Australia and the New England Highlands in New South Wales
9. traceability: DNA profiling and pedigree monitoring
10. ingredients: 100% beef
11. recommended preparation: pan-searing, grilling, reverse sear, sous-vide, teppanyaki, yakiniku, and tataki

The use-by date, batch number, net weight, Wagyu genetic status, packaging method, product condition, and exact storage instructions are provided on the label.

Due to the natural characteristics of meat, individual pieces may vary in shape, thickness, grain direction, and the distribution of marbling.

Additional information

Wariant	200g