Decoding Marbling

Marbling scores, or MB (Marble Beef) grades, measure the amount of fine white fat running through a cut of beef. This marbling adds richness, tenderness, and flavor to every bite. Lower grades like MB2 have light marbling and offer a balanced taste that’s perfect for everyday meals—great for grilling, pan-frying, or adding to your favorite stir-fry.

Higher grades like MB9 are rich in marbling and deliver a buttery, melt-in-your-mouth texture. This is premium beef for special occasions, ideal for dishes where tenderness and flavor are the star—like a seared steak or a luxurious roast.

Know Your Cut

At Swiss Butchery you can find a premium selection of MB9+ Wagyu imported beef cuts. The Wagyu MB9+ Striploin is a classic cut from the Wagyu - its natural fats and deep rich flavor. With its intense marbling it produces a tender, juicy, naturally enhanced flavor. On top of that, it is packed with omega 3 and 6, and healthier mono-saturated fats. This is no ordinary beef.

The Source of Flavor

Our Certified Angus Beef is imported chilled directly by us from Australia and never frozen.

Cook It Like a Pro

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  Beef Striploin with Pesto Zucchini Noodles

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  Grilled Steak Salad

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  Striploin Steak with Onion Gravy

Frequently Asked Questions

Q. Why does fresh beef turn brown, and is it still safe to eat?

A. Beef turns brown due to myoglobin oxidation; it's safe if there’s no bad smell or slime.

Q. What is Fullblood Wagyu?

A. Fullblood Wagyu comes from cattle with 100% pure Japanese genetics and no crossbreeding. These are only found in Japan. In Australia, all Wagyu is crossbred with local cattle, so it’s not considered fullblood.

Q. What makes Wagyu beef so special?

A. Wagyu has fine, even marbling (fat throughout the meat), which makes it extra flavorful and melt-in-your-mouth tender.

Q. How long can the product be stored if I don’t eat it right away?

A. Please look on the product label for guidance.