Deckle Wagyu BMS: 9+ Australia Stone Axe 500 gr

🥩 Deckle Wagyu BMS 9+ – Australia Stone Axe

Brisket Point / Deckle • Marble Score 9+ • Australian Wagyu for Low & Slow Cooking

Stone Axe Deckle Wagyu BMS 9+ comes from the upper, fattier and more tender section of the brisket– what BBQ terminology calls the point / deckle.
With extreme marbling, buttery fat that melts and a deep beefy flavor, this is perhaps the ideal cut for low & slow cooking, smoking, pulled beef and festive slow-cooked dishes.

Stone Axe produces exclusively Fullblood Wagyu, with 100% Japanese lineage, strict animal welfare standards and rearing on Australia’s finest farms.

📖 Product Description
• From Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → exceptionally high marbling, ideal for slow cooking
• Deckle / Brisket Point cut (the upper section of the brisket, richer & juicier)
• Deep, umami-rich flavor, with fat that melts and bastes the meat
• Ideal for smoker, oven, Dutch oven, sous vide & pulled beef
• Vacuum-packed, with full traceability & certified refrigeration conditions

💎 Why choose it
🥇 Fullblood Wagyu Stone Axe — elite Wagyu lineage
🔥 BMS 9+ — almost “painted-on” marbling for low & slow cooking
🍽️ The richest, most comforting cut for pulled beef, brisket-style BBQ & BBQ trays
💯 Consistent results, predictable tenderness & juiciness
🏆 Certified food safety – ISO 22000 / HACCP
🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide delivery from Siakos.gr

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

1️⃣ Low & Slow in the oven

1. Preheat the oven to 130–140°C.

2. Season generously with salt and pepper; you can use a dry rub (salt, pepper, paprika, garlic, onion).

3. Place the deckle in a baking dish with a little stock or water, covered with parchment paper & aluminum foil, or in a Dutch oven.

4. Cook for 4–6 hours, until tender enough to break apart with a fork.

5. Remove the cover and cook for an additional 15–20 minutes to create a nice crust on the surface.

6. Let it rest for 20–30 minutes before slicing or pulling it.

2️⃣ In the Smoker (BBQ style)

1. Set the smoker to 115–120°C.

2. Apply a BBQ rub (classic salt & pepper or a more complex blend).

3. Smoke the deckle for about 6–8 hours, until it reaches an internal temperature of 94–96°C.

4. In the final stage, you can wrap it in butcher paper or aluminum foil to keep it extra juicy.

5. Let it rest wrapped for at least 30–45 minutes.

6. Cut into thick slices or make it pulled for sandwiches, tacos, or brisket platters.

3️⃣ Sous Vide & Finish in the oven or on the grill

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

2. Drain, dry, and coat with rub / glaze.

3. Finish in a 200°C oven for 10–15 minutes or on a high-heat grill for a crust.

💡 Chef's Tip:
Ideal for:
• Pulled beef in brioche buns, with coleslaw and BBQ sauce
• Brisket-style slices with mash or baked potatoes
• BBQ platters with sausages, ribs, and corn

The rich fattiness of Wagyu pairs perfectly with something acidic (pickles, mustard, coleslaw).

🍷 Pairings & Serving

Wine:
• Syrah / Shiraz
• Cabernet Sauvignon
• Barrel-aged Greek reds (Xinomavro, blend with Cabernet / Merlot)

Sides:
• Baked potatoes or smashed potatoes
• Creamed corn or polenta
• Coleslaw, pickles, gherkins
• Roasted peppers, carrots, and onions in the pan

Sauces & sides:
• Classic BBQ sauce or honey-BBQ
• Red wine jus or demi-glace
• Mustard-honey sauce
• Aioli or smoked mayonnaise

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Raised in open pastures & grain finishing
✔ Certified cold chain & transportation to Siakos.gr
✔ Compliant with ISO & HACCP

💪 Nutritional Information (per 100 g – indicative)
Calories: ~ 330–360 kcal
Protein: ~ 16–18 g
Fat: ~ 30–32 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Wagyu | 🧱 Deckle / Brisket Point | 🔥 Low & Slow | 💎 BMS 9+ | 🐮 Fullblood | 🏆 Stone Axe | 🚚 Nationwide Delivery

Deckle Wagyu BMS 9+ Australia Stone Axe – rich brisket point / deckle from Fullblood Wagyu with extreme marbling, ideal for low & slow, smoker and pulled beef. Premium quality at Siakos.gr.

Wagyu, Deckle, Brisket Point, BMS 9+, Stone Axe, Australia, Low & Slow, Smoker, Pulled Beef, Premium Beef, Siakos