Australian Wagyu T-Bone – Diamantina | BMS 7–8 | Dry-aged 35 Days

Description

Diamantia Wagyu is a symbol of Australian precision and an artisanal approach to Wagyu breeding. The programme was developed in Queensland, a region with an ideal climate for Kuroge Washu Wagyu cattle. The animals are grain-fed for 350 days, ensuring high marbling, gentle sweetness of fat, and a velvety meat texture.

Each steak is hand-selected and then dry-aged for 35 days to achieve a perfect balance between tenderness, depth of flavour, and the natural aroma of ageing.
The result is a steak that melts in the mouth, combining fine-dining elegance with the power of Australian fire.

Flavour and characteristics:

• BMS 7–8 with rich marbling and fat with a low melting point
• flavour profile deep and buttery with notes of nuts cheese and umami
• ageing dry-aged for 35 days to intensify flavour and aroma
• texture silky creamy delicate yet resilient
• cut classic T-Bone with a small tenderloin and striploin separated by a T-shaped bone
• best suited for grill plancha oven with probe or sous-vide followed by a sear

1. Why is T-Bone an exceptional cut?
It brings together two worlds: delicate tenderloin and aromatic striploin separated by the T-shaped bone, which adds extra aroma and juiciness during cooking.

2. What does 35 days of dry ageing achieve?
Dry ageing concentrates flavour and aroma by reducing moisture. The meat develops deep umami, subtle nutty notes, and exceptional tenderness.

3. What sets the Diamantia brand apart?
Diamantia is an Australian Wagyu producer specialising in BMS 6–9 beef, known for ethical farming, controlled grain-feeding, and hand selection of every carcass.

4. What is the best doneness level?
Medium-rare at 54–56 °C, allowing Wagyu fat to melt and create a true melt-in-the-mouth effect.

5. Can T-Bone Wagyu be frozen?
Yes. This product is cryogenically frozen. Thaw slowly in the refrigerator for 24 hours to preserve structure and full flavour.

Additional information