Short rib 7R Wagyu BMS: 9+ Australia Stone Axe 500 gr

🥩 Short Rib 7R Wagyu BMS 9+ – Australia Stone Axe

Low & Slow Wagyu • Marble Score 9+ • From some of Australia’s finest farms

The Stone Axe Short Rib 7R Wagyu BMS 9+ is perhaps the most indulgent cut for slow cooking & smoking.
Rich marbling, deep beefy flavor, buttery texture and juicy meat that melts in your mouth deliver an experience reminiscent of a top BBQ joint or fine-dining steakhouse.

Stone Axe produces exclusively Fullblood Wagyu, rigorously certified, with 100% Japanese pedigree and raised on exemplary high-welfare farms in Australia.

📖 Product Description
• Sourced from Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → among the highest marbling grades
• Short Rib 7R cut: bone-in rib, ideal for low & slow cooking
• “Butter-soft” texture, with rich umami and depth of flavor
• Ideal for oven, smoker, Dutch oven, sous vide & BBQ finish
• Packaged with certified quality, traceability & controlled aging

💎 Why choose it
🥇 Fullblood Wagyu Stone Axe — outstanding pedigree & farming
🔥 BMS 9+ for exceptional juiciness & buttery flavor
🍽️ Ideal for celebratory dinners, BBQ & premium menus
💯 Consistent quality & texture in every batch
🏆 Certified traceability – ISO 22000 / HACCP
🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide delivery from Siakos.gr

🔥 Cooking Instructions
❗ The product is not ready to eat — it requires thorough roasting / cooking before serving.

1️⃣ Low & Slow in the oven

1. Preheat the oven to 140–150°C.

2. Season generously with salt and pepper; optionally add a BBQ dry rub.

3. Place the short rib in a roasting pan with a little stock or water, covered (parchment paper + aluminum foil or a lid).

4. Roast for approximately 3.5–5 hours, until the meat pulls away from the bone and “breaks apart” with a fork.

5. Remove the cover and roast for an additional 10–15 minutes to form a crust.

6. Let it rest for 15–20 minutes before slicing.

2️⃣ In the Smoker (BBQ Style)

1. Preheat the smoker to 115–120°C.

2. Apply a simple rub (salt, pepper, garlic, paprika).

3. Smoke for 5–7 hours, until the internal temperature reaches approximately 94–96°C.

4. Optionally, wrap in butcher paper or aluminum foil during the final stage for an extra-juicy result.

5. Let it “rest,” wrapped, for at least 30 minutes before serving.

3️⃣ Sous Vide & Finish on the Grill / in a Pan

1. Cook sous vide at 68–70°C for 18–24 hours.

2. Pat the meat very dry.

3. Sear in a hot pan or on a grill for 1–2 minutes per side until a dark, aromatic crust forms.

💡 Chef’s Tip:
Serve in thick slices or pulled style, over mashed potatoes, creamed corn, or polenta. A little smoked salt, freshly ground pepper, and demi-glace or BBQ sauce will elevate the dish.

🍷 Pairings & Serving

Wine:
• Australian Syrah / Shiraz
• Cabernet Sauvignon
• Rich Greek reds (Xinomavro, barrel-aged Agiorgitiko)

Accompaniments:
• Oven-roasted potatoes with rosemary
• Creamy mashed potatoes or celeriac
• Creamed corn or polenta
• Grilled vegetables (carrot, pumpkin, broccoli)

Sauces & accompaniments:
• Smoked BBQ sauce
• Red wine jus or demi-glace
• Chimichurri
• Aioli or smoked mayonnaise

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Raised on open pastures and grain finishing
✔ ISO & HACCP certifications
✔ Controlled cold chain & logistics to Siakos.gr

💪 Nutritional Value (per 100 g – indicative)
Calories: ~ 330 kcal
Protein: ~ 17 g
Fat: ~ 28 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Wagyu | 🦴 Short Rib | 🔥 Low & Slow | 💎 BMS 9+ | 🐮 Fullblood | 🏆 Stone Axe | 🚚 Nationwide Delivery

Short Rib 7R Wagyu BMS 9+ Australia Stone Axe – Australian Fullblood Wagyu short rib with rich marbling, ideal for low & slow cooking, smoking, and festive tables. Premium quality at Siakos.gr.

Wagyu, Short Rib, 7R, BMS 9+, Stone Axe, Australia, Premium Beef, Low & Slow, Smoker, Siakos