Jac Wagyu - Australian - Full-Blood Chuck Eye. MB6/7 Grain-Fed [ Greg's Birthday ]

Description:
STOCK CLEARANCE FLASH SALE! We secured a limited-run inventory clearance directly from the packer and we are passing 100% of the savings directly to you.

Cut from the premium rib-end extension of the upper chuck primal, these Jac Wagyu Chuck Eye (Delmonico) steaks boast an incredible Marble Score of 6/7. This highly coveted cut sits directly adjacent to the ribeye, giving you nearly identical tenderness, a rich beefy flavor profile, and gorgeous Wagyu marbling at a fraction of standard steak prices. Perfect for high-heat pan searing or grilling. Once it's gone, it's gone!

About the Farm: Jac Wagyu (Australia)

Jac Wagyu represents the pinnacle of Australian beef production, specializing in elite, full-blood Japanese Wagyu genetics raised in the pristine, expansive pastures of Australia.
The Feeding Program: These cattle undergo a highly specialized, scientific grain-feeding program for a minimum of 400 days. This slow, meticulous process is what coaxes out the incredibly dense, intricate intramuscular web of white fat that gives this batch its verified MB 6/7 rating.

The Flavor Profile: Unlike standard grain-fed beef, Jac Wagyu fat has a significantly lower melting point. This means as soon as the meat hits your tongue, the marbling liquefies into a buttery, rich, umami-dense texture that defines luxury beef.
Expert Cooking Tips: Mastering the Delmonico

Because the Chuck Eye contains the exact same longissimus dorsi muscle as a high-end ribeye, it should be treated like a premium steak. However, because it comes from the shoulder area, a little extra care yields perfection.
The Prep (Crucial): Bring the steak to absolute room temperature before cooking (take it out of the fridge for 30–45 minutes). Because Wagyu fat is highly sensitive to heat, putting a cold Wagyu steak onto a hot pan will cause the exterior to char before the intense internal marbling can properly soften.

The Sear: Use a heavy cast-iron skillet or stainless steel pan. Get it smoking hot. You do not need to add oil or butter to the pan—the steak will instantly release its own luxurious Wagyu fat. Sear for 2 to 2.5 minutes per side to build a deep, caramelized crust.
The Doneness: Aim for Medium-Rare to Medium (Internal temp: 54°C to 57°C). Unlike lean grass-fed steaks, high-grade Wagyu actually benefits from pushing slightly toward medium, as this ensures all that glorious intramuscular marbling fully renders and liquefies into the meat.

The Rest: Rest the steak on a warm board for 5 minutes before slicing. Toss a tiny pinch of flaky sea salt over the fresh cuts to cut through the rich, buttery finish.