Stone Axe frozen rib eye is fullblood Australian Wagyu graded MS9+, sold as 6.77kg across 6 pieces of roughly 1.1kg each, from $140/kg. This is clearance stock, snap frozen at peak freshness and priced to clear rather than sit. Break each piece down into thick steaks, or portion it small and serve it as its own course. Ships frozen Australia wide.
Why Choose This Cut
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Fullblood, not crossbred: 100% Wagyu genetics with no crossbreeding, a materially different animal to the F1 product most retailers sell as Wagyu.
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Marble score 9 and above: the top of the Australian Wagyu ladder, where fat stops being a feature of the steak and becomes the structure of it.
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Fed over 400 days: the length of feeding is what pushes marbling into the MS9 range, and there is no shortcut to it.
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6.77kg across 6 pieces: roughly 1.1kg each, so you set the steak thickness rather than accepting someone else's.
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Snap frozen at peak freshness: freezing holds the fat structure intact, which matters more at this marble score than at any other.
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$140/kg on clearance: fullblood MS9+ almost never discounts, so this is worth acting on.
Sourced With Care
Stone Axe runs one of the most respected fullblood Wagyu programs in Australia. Fullblood means 100% Wagyu genetics with no crossbreeding at any point, which separates it from the F1 and crossbred Wagyu that makes up most of the market.
Cattle are long fed on a controlled ration for well over 400 days. That feeding period is what produces MS9 marbling, and it is why fullblood Wagyu carries the price it does. Every carcase is graded before it leaves the plant, so the marble score is measured rather than estimated.
Why Fullblood MS9+ Marbling Matters
At marble score 9 and above the intramuscular fat stops being a feature of the steak and becomes its structure. The fat is monounsaturated and low melting, so it liquefies below body temperature.
On the plate that produces a texture unlike any other beef. It does not chew so much as give way, and the richness arrives immediately rather than building. Serve it small. A 150g portion of MS9+ eats larger than a 300g grass fed steak, and most people cannot finish more.
Packaging and Storage
Each piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.
Keep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours. Once thawed, use within 3 to 5 days and do not refreeze.
The Carnivore Society Promise
We stock fullblood Wagyu because there is a real difference between it and the crossbred product most retailers market under the same word. Stone Axe is the benchmark we measure against. Every piece is professionally handled, transparently sourced and cold chain shipped. Stock is strictly limited to what is in the freezer.
Specifications
| Spec |
Detail |
| Weight |
6.77kg total |
| Pieces |
6 pieces, approximately 1.1kg each |
| Cut |
Rib Eye |
| Breed |
Fullblood Wagyu |
| Grade |
Marble score 9 and above (MS9+) |
| Feeding |
Long fed grain ration, 400 days plus |
| Processing |
Portioned rib eye |
| Packaging |
Vacuum sealed, freezer safe cryovac |
| Country of origin |
Australia |
| Stock status |
Frozen clearance, limited quantities |
| Storage |
Minus 18°C frozen |
| Shelf life |
12 months frozen, 3 to 5 days once thawed |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
Fullblood MS9+ opens with a distinct sweetness that comes from the fat composition rather than from anything added. The finish is long and coats the palate, which is exactly why the portion size needs to come down.
Serve it with something acidic and sharp. Ponzu, a squeeze of lemon, fresh wasabi or pickled daikon all reset the palate between bites. Heavy sauces are wasted here, and a big red wine will lose the fight. A crisp sake or a high acid white works better than most people expect.
How to Cook Fullblood Wagyu Rib Eye
Portioning
Each 1.1kg piece is too much for one plate at this marble score. Cut steaks 2cm to 2.5cm thick and plan on 100g to 150g per person, or slice thin for a hot plate or shabu style service. Trim the spinalis cap off and cook it separately if you want to see what fullblood Wagyu is actually capable of.
In a Cast Iron Pan
Use a dry cast iron pan on high heat with no oil at all. The steak provides its own fat within seconds. Sear 60 to 90 seconds per side and no more, pull at 50°C to 52°C and rest 5 minutes. Season with salt after cooking rather than before, then slice thin against the grain and serve while the fat is still liquid.
Pro Tip
Do not bring MS9+ Wagyu fully to room temperature. The fat starts rendering before it reaches the pan, and you lose it to the bench instead of the plate. Cook it colder than you would grass fed beef.
Perfect For
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Special occasion cooking: the kind of meal where the beef is the entire event.
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Chefs and restaurants: a Wagyu feature with a graded marble score you can put on the menu.
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Tasting menus: small format service where richness does the work.
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Gifting: for someone who will actually appreciate the difference between fullblood and F1.
FAQ
What does fullblood Wagyu mean?
Fullblood Wagyu is 100% Wagyu genetics with no crossbreeding in the line. Most beef sold as Wagyu in Australia is F1 or crossbred, meaning Wagyu bred to Angus or another breed. Fullblood animals marble more heavily and more finely, which is why they take longer to raise and cost considerably more.
What is marble score 9 and above?
Marble score grades intramuscular fat on the Australian scale, which runs from 0 to 9+. MS9+ is the top band, where fat is dispersed so finely through the muscle that the meat reads more pink than red. At that level the fat melts near room temperature and bastes the beef from the inside as it cooks.
How many servings will 6.77kg of MS9+ Wagyu give me?
Around 45 to 65 servings at 100g to 150g per person, which is the right portion size at this marble score. Six pieces of roughly 1.1kg each are meant to be broken down rather than cooked whole. Richness means people eat less of it than they expect to.
How do I cook Wagyu at this marble score?
Hot and fast, in a dry pan with no added oil. Sear 60 to 90 seconds per side, pull at 50°C to 52°C and rest 5 minutes. The single most common mistake is treating it like a normal steak and cooking it too long. Past medium rare the marbling renders out and you are left with an expensive disappointment.
Should I bring Wagyu to room temperature before cooking?
No. Unlike leaner beef, MS9+ Wagyu should go into the pan cold from the fridge. The fat is low melting, so sitting on the bench starts the render before any heat is applied and you lose fat that should have stayed in the meat.
Does freezing hurt Wagyu?
Not when it is snap frozen commercially. Fast freezing forms small ice crystals that leave the muscle and fat structure intact, and at high marble scores freezing arguably protects the fat better than extended chilling does. Thaw slowly in the fridge over 24 to 48 hours and never refreeze.
Do you deliver frozen beef Australia wide?
Yes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.
Why is fullblood Wagyu this price?
Fullblood cattle are fed for more than 400 days against roughly 100 to 150 days for standard grain fed beef, and the genetics carry a premium before the animal is even on feed. At $140/kg this is clearance pricing on stock that normally sits well above it, which is why quantities are limited.
