Australian grain-fed beef from Omugi, the brand selected for the demanding Japanese market for over thirty years. A serious slow-cook joint at a fraction of A5 Wagyu pricing.

Omugi is the Australian grain-fed brand that has supplied the Japanese market for more than three decades. The cattle follow a bespoke barley feeding regime and the carcasses are graded against Japanese standards before they ever reach an export box. The blade is a working cut from the shoulder, threaded with collagen and fat. With long, slow cooking that connective tissue breaks down and the meat turns spoon-tender, surrounded by its own deeply savoury jus. Use it whole as a Sunday roast, joint it down for a slow braise in red wine and aromatics, or grind it for the kind of burger that rewards a steak knife. The marbling means it carries seasoning well and stays juicy at the centre. ≈imately 6kg whole blade. Catchweight item, actual weight may vary.

Origin

Made in Australia.

Dimensions

Net weight 6kg. Packed in a sealed pack.

Features

• Australia origin
• Deep, savoury beef with a buttery fat character and long, slow-cooked sweetness.
• Omugi is the Australian grain-fed brand that has supplied the Japanese market for more than three decades.
• The blade is a working cut from the shoulder, threaded with collagen and fat.

Use Cases

Omugi has supplied premium Australian grain-fed beef to the Japanese market for over thirty years. The breed selection, barley feed regime and Japanese-grade carcass selection set it apart from standard grain-fed beef.

≈imately 6kg whole blade. Catchweight item, actual weight may vary.

Best uses:

• Slow roasting at low temperature for a tender, generous joint.
• Braising in red wine, stock and aromatics for several hours.
• Coarse-ground for high-fat burgers and meatballs.
• Diced for ragu, daube and shoulder-cut casseroles.

What's Included

One 6kg sealed pack of Omugi Australian Grain-Fed Beef Blade (≈6kg). No additional accessories or utensils.

Storage

Keep refrigerated at 0 to 4 degrees Celsius. If frozen on arrival, defrost in the fridge for 24 to 36 hours before cooking.