Frozen Clearance Stock
Stone Axe fullblood Wagyu at marble score 9 or above, snap frozen at peak freshness and offered at $140 per kilogram while limited quantities last. This is the top of the Australian Wagyu ladder, priced to clear. Once it is gone, it is gone.
Stone Axe Rib Eye MS9+ is about as marbled as beef gets in this country. The fat is so finely dispersed through the muscle that the meat reads more pink than red, and it renders at close to room temperature. This is not everyday steak. It is the cut you buy when the meal is the occasion.
Butcher's Notes
Cut Weight: 6.77kg in 6 pieces
Breed: Fullblood Wagyu
Marbling Score: MS9+
Feeding: Long fed grain ration, 400 days plus
Processing: Portioned rib eye
Packaging: Vacuum sealed, freezer safe cryovac
Stock Status: Frozen clearance stock, limited quantities
Shelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze
Serving Size: 6 portions, approximately 1.1kg each
Cooking Methods: Cast iron searing, BBQ, sous vide
Stone Axe: Australia's Fullblood Standard
Stone Axe runs one of the most respected fullblood Wagyu programs in Australia. Fullblood means 100% Wagyu genetics with no crossbreeding, which is a materially different animal to 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 length of feeding is what pushes marbling into the MS9 range, and it is why fullblood Wagyu carries the price it does. There is no shortcut to this level of marbling.
Why MS9+ Marbling Makes the Difference
At marble score 9 and above, the intramuscular fat stops being a feature of the steak and becomes the structure of it. The fat is monounsaturated and low melting, so it liquefies below body temperature.
What this means on the plate is a texture unlike any other beef. It does not chew so much as give way. The richness is intense and it arrives immediately rather than building. Serve small. A 150g portion of MS9+ eats larger than a 300g grass fed steak, and most people cannot finish more.
About the Cut: Rib Eye
Rib eye comes from the rib primal, the same section as scotch fillet and cube roll. It carries the eye muscle plus the spinalis cap, which is the single most marbled muscle on the animal.
On a fullblood MS9+ animal, that spinalis is extraordinary. Trim it off, cook it separately, and serve it as its own course if you want to see what Wagyu is actually capable of.
Best Ways to Cook It Right
The single most common mistake with MS9+ Wagyu is treating it like a normal steak. It is not.
Thaw slowly in the fridge over 24 to 48 hours. Do not bring it fully to room temperature, because the fat will start rendering before it hits the pan. Cook it colder than you would grass fed beef.
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, no more. Pull at an internal temperature of 50°C to 52°C and rest for 5 minutes.
Season with salt only, after cooking rather than before. Anything more competes with the beef. Slice thin, against the grain, and serve immediately while the fat is still liquid.
Flavour Profile: Intense, Sweet, Coating
Fullblood MS9+ opens with a distinct sweetness that comes from the fat composition, not from anything added. The finish is long and coats the palate.
Serve it with something acidic and sharp. Ponzu, a squeeze of lemon, fresh wasabi, or pickled daikon. Heavy sauces are wasted here and heavy red wine will lose the fight. A crisp sake or a high acid white works better than you would expect.
Packaging, Freshness, and Delivery Assurance
Each portion is cryovac sealed, snap frozen, and clearly labelled. Snap freezing at this marble score is genuinely the best way to store the meat, because it holds the fat structure intact.
Orders ship frozen via nationwide cold chain courier with temperature control maintained throughout transit. Your beef arrives frozen or part thawed depending on your location and transit time. Keep it frozen until you are ready, then thaw slowly in the fridge. Once thawed, use within 3 to 5 days and do not refreeze.
Frozen Clearance, Same Premium Quality
Fullblood Wagyu at MS9+ does not go on clearance often. This is the same Stone Axe product from our core range, frozen at its best and priced to clear rather than sit. Stock is strictly limited to what is in the freezer.
Ideal For…
This rib eye suits a narrow but serious range of uses:
Special occasion cooking where the beef is the entire event.
Chefs and restaurants running a Wagyu feature.
Anyone who has eaten MS9+ before and wants it at a better rate.
Gifting, for the person who genuinely appreciates it.
Tasting menus and small format service.
Why Buy Stone Axe from Carnivore Society?
At Carnivore Society we stock fullblood Wagyu because there is a real difference between it and the crossbred product most retailers sell as Wagyu. Stone Axe is the benchmark we measure against.
Every cut is professionally handled, transparently sourced, and delivered frozen so it arrives ready to perform.
The Top of the Ladder, Priced to Move
Six portions of fullblood MS9+ rib eye at $140 per kilogram. If you have been waiting for a reason to try Stone Axe, this is it.
Order today while this frozen clearance stock lasts.
