Tajima - Australian - Wagyu Rostbiff. MB4/5 Grain-Fed

The "Steak-House" Secret

The Rostbiff is the center-cut "heart" of the rump, prized by chefs for having the tenderness of a sirloin but the deep, beefy soul of a classic steak cut. Because this is Tajima MB4/5, the natural leanness of the rump is transformed by delicate intramuscular marbling, ensuring every bite is juicy and full-bodied.

Why Tajima is the Best
Tajima is the most famous of all Wagyu bloodlines, originating from the Hyogo prefecture in Japan. It is the genetic foundation for the world-renowned Kobe Beef. When raised in the pristine pastures of Australia, Tajima cattle produce a superior "fine-grain" marbling that is more intricate and consistent than other breeds. This heritage is what earned Tajima the title of F1 Winner of the Wagyu Branded Beef Award. Choosing Tajima means you are eating the direct descendants of the most decorated beef lineage in history.

Versatile & Elegant
This is a "no-waste" cut. Meticulously trimmed of all outer fat and silver skin, the Rostbiff is ready to be roasted whole or sliced into thick, premium steaks that rival the best striploins in flavor.

Origin: Australia

Brand: Tajima

Grade: MB4/5 Grain-Fed

Selection: 100% Australian Wagyu Heritage

Flavor & Texture

Robust Beefiness: Delivers a more pronounced, "old-school" beef flavor than fattier ribeye cuts.

Refined Texture: The MB4/5 grain-feeding process creates a smooth, consistent grain that remains incredibly tender.

Clean Finish: Offers a rich mouthfeel from the Wagyu marbling without being overly greasy.

Cooking Advice

Preparation: Bring to room temperature for 30 minutes and season generously with sea salt and cracked black pepper.

Pan-Searing: Slice into 1-inch steaks and sear in a hot pan for 3–4 minutes per side for a perfect medium-rare.

Sunday Roast: Roast the whole piece at 180°C until the internal temperature hits 52°C.

The Rest: Let the meat rest for at least 5–10 minutes to allow the juices to settle before slicing.