{"product_id":"rump-from-59-kg-grain-fed-wagyu-mb9-king-river","title":"Rump from $59\/kg - Grain-fed Wagyu MB9+ - King River","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRump is the cut that gives you wagyu marbling and real beefy flavour without the premium cut price tag, and this King River whole rump delivers it by the kilo. At approximately 6.5 kg of grain fed wagyu graded MB9+, this is a serious piece of meat for households that cook often and value every dollar. Bold, rich, and endlessly versatile.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eBreak it down into thick rump steaks, portion it for the freezer, slice it thin for stir fries, or roast the whole piece for a crowd. The high marbling keeps it juicy and forgiving across every method, so you get consistent results whether you are searing steaks or carving a Sunday roast. At $59\/kg for MB9+ wagyu, this is some of the best value marbling you will find anywhere.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📊 Specifications\u003c\/h3\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eSpec\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWeight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eApproximately 6.5 kg per piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCut\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eRump (whole)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eBreed\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWagyu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eGrade\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eMB9+\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eAging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWet aged for tenderness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003ePackaging\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCryovac sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eCountry of origin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eAustralia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eStorage\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eKeep refrigerated below 4C or frozen at minus 18C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eShelf life\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eUp to 10 days chilled, up to 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eHalal\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eYes, halal certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🥩 Why Choose King River Wagyu Rump\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA few good reasons this cut belongs in your cart.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrain fed wagyu sourcing:\u003c\/strong\u003e King River raises wagyu on a long grain finish, building the rich, even marbling that makes this rump eat well above its price.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eIndependently graded MB9+:\u003c\/strong\u003e This sits at the top end of the marbling scale, so you get dense intramuscular fat running right through the cut.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSerious marbling at value pricing:\u003c\/strong\u003e MB9+ marbling usually costs a fortune, but on rump you get that buttery richness for a fraction of the premium cut price.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWhole piece value:\u003c\/strong\u003e Buying the full 6.5 kg lets you cut your own steaks, portion roasts, and stretch the value across a dozen meals or more.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCryovac sealed freshness:\u003c\/strong\u003e Every piece is vacuum sealed to lock in moisture and flavour from our cold room to your kitchen.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFair price on premium beef:\u003c\/strong\u003e At $59\/kg this is genuine MB9+ wagyu rump at a price that makes weeknight wagyu a real thing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e📋 Product Details\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eHere's exactly what lands at your door.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Whole rump, also known as rump cap and rump heart depending on how you break it down\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003ePack size:\u003c\/strong\u003e Approximately 6.5 kg, one piece\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Wagyu\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrade:\u003c\/strong\u003e MB9+\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e Wet aged for a tender, juicy finish\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australian raised and processed\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate below 4C or freeze at minus 18C\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e Up to 10 days chilled, up to 12 months frozen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍷 Flavour and Texture\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRump brings the boldest, beefiest flavour of the popular steak cuts, and the wagyu marbling rounds it out with a buttery richness you can taste in every bite. The texture has a satisfying bite without being tough, and the MB9+ fat keeps it juicy from edge to edge. This is a cut with real character.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIt loves a confident hand with seasoning. Salt, pepper, and a hot grill is all a rump steak truly needs, though a chimichurri or peppercorn sauce takes it further. Pair it with a bold Shiraz or a cold lager, and serve alongside roast potatoes, grilled vegetables, or a loaded salad.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🔥 How to Cook King River Wagyu Rump\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe golden rule with wagyu rump is to cook it hot, keep it to medium rare, and always rest it before slicing against the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFor steaks:\u003c\/strong\u003e Cut the rump into steaks around 2.5 to 3 cm thick. Bring them to room temperature, pat dry, and season generously with salt. Sear in a screaming hot pan or on the grill for about 3 to 4 minutes each side for medium rare, aiming for an internal temperature of 52 to 54C. Rest for 5 minutes, then slice against the grain for maximum tenderness.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFor a whole roast:\u003c\/strong\u003e Bring the piece to room temperature and season well. Sear all sides in a hot pan to build a crust, then transfer to an oven at 180C. Roast for roughly 15 to 18 minutes per 500 g for medium rare, pulling it at an internal temperature of 52 to 54C. Rest for 15 minutes under foil before carving thin slices across the grain.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePro tip: always slice rump against the grain. It is the single biggest thing that turns a good rump steak into a tender one.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🌿 Sourced With Care\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eKing River is a wagyu program built on patience and a long grain finish, raising cattle to develop the deep marbling that defines the brand. The focus is on consistent eating quality, which is why the rump grades so reliably at MB9+.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe cattle are grown out without added hormones, on a carefully managed feed program that builds the signature wagyu fat over time. Every carcase is fully traceable through the supply chain, and the meat is processed in Australian facilities under halal certification. You always know exactly what you are eating and where it came from.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🍽️ Perfect For\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWhen you want premium marbling without the premium spend.\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeeknight steak dinners:\u003c\/strong\u003e Cut your own rump steaks and put restaurant quality wagyu on the table any night of the week.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBBQ entertaining:\u003c\/strong\u003e A high marbling rump is made for the grill, feeding a crowd with bold, juicy steaks.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSmart meal prep:\u003c\/strong\u003e Portion the whole rump into steaks and roasts, freeze, and stretch one buy across weeks of meals.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSunday roasts:\u003c\/strong\u003e Cook the whole piece as a wagyu roast for a centrepiece that carves beautifully and feeds the family.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🧊 Packaging and Storage\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eYour rump arrives cryovac sealed to protect freshness and lock in moisture during transit. The vacuum seal also makes it easy to break the piece down and freeze portions straight away if you are not cooking it all within the week.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStore chilled below 4C and use within 10 days, or freeze at minus 18C for up to 12 months. To defrost, move the sealed meat to the fridge and allow 24 to 48 hours to thaw slowly. Never thaw at room temperature, as a gentle defrost protects the texture.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e❓ FAQ\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat is King River wagyu rump best used for?\u003c\/strong\u003e\u003cbr\u003eIt is best used for steaks, roasts, and high value meal prep. Cut it into thick rump steaks for the grill or pan, roast the whole piece for a crowd, or slice it thin for stir fries. The high MB9+ marbling means it performs well across nearly every cooking method.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow long does wagyu rump last in the fridge?\u003c\/strong\u003e\u003cbr\u003eSealed in its original cryovac, the rump keeps for up to 10 days refrigerated below 4C. Once opened or portioned, cook it within 2 to 3 days for best quality. For longer storage, freeze it at minus 18C for up to 12 months.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat is the difference between rump and sirloin?\u003c\/strong\u003e\u003cbr\u003eRump and sirloin are neighbouring cuts, but rump has a bolder, beefier flavour and a slightly firmer bite, while sirloin or porterhouse is a touch more tender. Rump also offers far better value by the kilo, which is why it is a favourite for steak lovers who cook often.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs King River wagyu rump grain fed and halal?\u003c\/strong\u003e\u003cbr\u003eYes on both. King River rump is wagyu finished on a grain program to develop its MB9+ marbling, and it is halal certified. Every piece is Australian raised, processed without added hormones, and fully traceable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow is the wagyu rump delivered?\u003c\/strong\u003e\u003cbr\u003eIt is delivered chilled or frozen in temperature tracked, insulated packaging to keep it perfectly cold from our cold room to your door. Delivery is Australia wide with a flat $30 shipping rate.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🤝 The King River Promise\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eEvery King River rump is selected, graded, and sealed to bring you genuine MB9+ wagyu marbling at a price that makes sense. This is premium beef built for real kitchens and real budgets. Add it to your cart and taste how far great value wagyu can go.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e🚚 Shipping and Delivery Information\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eFast, temperature tracked delivery Australia wide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e🕒 Dispatch: Orders placed before the weekly cut off are dispatched within 1 to 2 business days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e📦 Estimated Delivery Times by Location\u003c\/p\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eLocation\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eMetro\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\"\u003eRegional\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eVIC\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e1 to 2 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2 to 4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eNSW\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2 to 3 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3 to 5 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eSA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2 to 3 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3 to 5 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eTAS\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3 to 4 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4 to 6 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eQLD\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e2 to 4 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e4 to 6 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003eWA\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e3 to 5 days\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\"\u003e5 to 7 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e🧊 Cold Chain Delivery: Your order travels in insulated packaging with chilled gel packs to hold a safe temperature the whole way, so your wagyu arrives cold and ready to cook or freeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e✅ Flat $30 shipping on every order, Australia wide.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e✅ 100% Satisfaction Guarantee\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWe stand behind every cut we send. If anything is not right with your King River wagyu rump, contact us within 24 hours of delivery and we will sort it with a refund or replacement, no fuss. Your satisfaction is the whole point, and we will always make it right.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"13.26 KG (In stock) - $59\/kg","offer_id":46655762595894,"sku":null,"price":782.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20260622_154841.jpg?v=1782197062","url":"https:\/\/www.carnivoresociety.com.au\/products\/rump-from-59-kg-grain-fed-wagyu-mb9-king-river","provider":"Carnivore Society","version":"1.0","type":"link"}