The Rib Eye Wagyu BMS 6–7 Australia 2GR Heritage is a cut of outstanding culinary value, sourced from the renowned farms of 2GR Wagyu in Australia - one of the most renowned producers of authentic Wagyu outside Japan.
With a Beef Marbling Score of 6–7, this Rib Eye has impressive marbling, a buttery texture, and a deep, sweet flavor, reminiscent of Japanese A4 Wagyu.
A luxury steak, ideal for those seeking a premium experience with the perfect balance of flavor, aroma, and tenderness.
🥩 What is 2GR Wagyu?
The 2GR Heritage Wagyu brand is synonymous with excellence in Australian beef production, with certified Japanese Wagyu lineage.
The cattle are raised on a grain-fed diet for 400+ days, with strict animal welfare standards and quality control at every stage.
The result is a Rib Eye BMS 6–7, with exceptional marbling, a silky texture, and tender structure that melts in your mouth.
✅ Why choose it
-
From 2GR Heritage Wagyu – Australia, one of the world's leading Wagyu producers
-
BMS 6–7 – high marbling, comparable to Japanese A4 Wagyu
-
Grain fed for 400+ days – perfect flavor and buttery texture
-
Balanced intensity and sweetness
-
Rich umami aroma and a silky mouthfeel
-
Hormone- and additive-free
-
Certified production MSA | ISO 22000 | HACCP Certified
-
Delivery throughout Greece by Siakos.gr
🍽️ Ideal for
-
High-heat grilling or BBQ
-
Fine dining experiences at home or in a restaurant
-
Private chef menus & wine pairings
-
Special occasions and holiday feasts
📍 Origin
The 2GR Wagyu farm is located in New South Wales, where purebred cattle of Japanese Wagyu lineage are raised.
With a grain-fed diet and a high level of care, the animals produce meat full of natural aroma, a slightly sweet taste and exceptional marbling.
This Rib Eye cut is characterized by dense marbling (BMS 6–7) and a velvety texture that offers a complete gourmet Wagyu experience.
🔥 Cooking Instructions
-
Grill / BBQ: 1.5–2 minutes per side (medium rare)
-
Pan / cast iron: Over medium heat without oil, with just a little sea salt
-
Sous vide: 54°C for 1 hour, then sear quickly for 20’’ per side
💡 Chef's tip:
Wagyu doesn't need much cooking. Cook it to medium rare so the fat melts and releases its umami aroma.
👨🍳 Quick Mini Recipe
Cook the Rib Eye for 2 minutes per side.
Add butter, garlic and rosemary at the end for extra flavor.
Serve with grilled mushrooms and smoked potato purée.
🥗 Serving Suggestions
It pairs perfectly with Shiraz, Cabernet Sauvignon or Pinot Noir.
For the full Wagyu experience, serve it with arugula salad and Parmesan flakes.
💪 Nutritional value (100g)
-
Calories: 370 kcal
-
Protein: 25 g
-
Fat: 30 g
-
Carbohydrates: 0 g
📜 Certifications & Guarantees
-
🇦🇺 2GR Heritage – Australia
-
🐄 Purebred Wagyu Grain Fed 400+ Days
-
💎 BMS 6–7 | MSA Certified
-
🥩 Premium Rib Eye Cut
-
🏆 ISO 22000 | HACCP Certified
-
🌿 Hormone & Preservative Free
-
🚚 Delivery throughout Greece
❓ Frequently Asked Questions
What does BMS 6–7 mean?
It is a marbling score indicating dense, evenly distributed fat and exceptional tenderness, comparable to Japanese A4 Wagyu.
Why choose 2GR Wagyu?
2GR produces Wagyu with pure bloodlines, high feeding standards and full traceability of origin.
What is the ideal cooking temperature?
54–56°C internal temperature (medium rare) to fully bring out Wagyu’s natural fat.
🏷️ Badges
🥩 Rib Eye | 🇦🇺 2GR Wagyu | 💎 BMS 6–7 | 🌾 Grain Fed | 🔥 Grill & BBQ | 🏆 Premium Quality | 🚚 Nationwide Delivery
Siakos.gr – Enjoy Rib Eye Wagyu BMS 6–7 Australia 2GR Heritage, a premium cut with rich marbling, a buttery texture and deep umami flavor, made for true Wagyu connoisseurs.
Meta Description:
Rib Eye Wagyu BMS 6–7 Australia 2GR Heritage – premium Australian Wagyu with rich marbling, a buttery texture & umami flavor. Ideal for grilling or BBQ.
Tags:
Rib Eye, Wagyu, 2GR, Australia, BMS 6–7, Grain Fed, BBQ, Grill, Premium, MSA, ISO 22000, HACCP, Siakos.gr
Rib Eye from Japanese Wagyu beef with a BMS (Beef Marbling Score) of 6-7
This is a boneless cut taken from the section of the animal above the first rib. The excellent marbling created by this cutting method makes this cut full of flavor and keeps it tender during cooking.
The history of Wagyu, then, begins sometime in the late 19th century, when Emperor Meiji the Great regained power. From then on, Japan began to evolve, transforming from an inward-looking, feudal state into an industrializing superpower. With the restoration of imperial rule came a period of reform (Westernization) in the country; Japanese customs and eating habits began to change. The ban on eating meat was lifted, and beef gained a place in Japanese cuisine. After 1868, when many Japanese had become familiar with European and North American customs and everyday practices, eating beef became fashionable in the major cities. Encouraging beef consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique so that it would appear more attractive to Westerners, thereby facilitating Japan’s entry into the ranks of countries where the average height was greater than Japan’s. To promote this goal, the government supported beef production and consumption. In 1871, it abolished the hereditary monopoly on meat production held by certain groups, and in 1872 it publicized both the emperor’s position and the essay “On Eating Meat” by the thinker Fukuzawa Yukichi, as well as related discussions among intellectuals, promoting literary depictions of new ways of life. Thus, although Wagyu beef was developed and is raised in Japan, its incorporation into Japanese cuisine is in fact striking proof of Western influence on Japanese customs, marking a major turning point in Japanese history.
In the 1880s, the Japanese decided to import animals from European cattle breeds and crossbreed them with Japanese cattle. This transformed the old draft breeds into beef breeds. Several cattle breeds emerged from these crossings, and they still dominate the Japanese beef trade today. However, only four of them are truly Wagyu:
Japanese Black | The Japanese Black breed, whose meat is prized for its intense marbling. Since 90% of Wagyu cattle come from the Japanese Black breed, when people say “Wagyu,” they usually mean Japanese Black cattle.
Japanese Brown | The Japanese Brown breed, a leaner, healthier cattle breed known for the mild flavor of its meat.
Japanese Shorthorn | Japanese Shorthorn. Although also lean, Japanese Shorthorn beef is rich in inosinic acid and glutamic acid, two valuable acids that give it a more savory flavor.
Japanese Polled | Japanese Polled: Like Brown and Shorthorn, Japanese Polled is a lean breed, and its meat is renowned for its more pleasant texture and rich, meaty flavor.
In the beginning, there was a black cow
Everything you need to know about Wagyu beef, and especially Kobe beef
“Wagyu” refers to any cattle raised in Japan or ... in the Japanese style. In a loose translation, Wagyu means “Japanese cattle” (“Wa” means Japanese or Japanese-style, and “gyu” means cow or cattle in general). Put simply, “Wagyu” means “Japanese cow.” For Wagyu beef to be classified as Kobe, it must come from a very special member of the Wagyu breed, called Tajima-Gyu, raised under strict protocols in Hyogo Prefecture. As Wagyu beef was often transported from Kobe to Yokohama—the commercial port in the Tokyo metropolitan area—it became highly prized by the foreigners living there. The slogan “What other, Kobe beef!” is also thanks to its admirers.
But what makes Wagyu stand out from other types of cattle? And what makes Kobe beef so special that it often commands the highest prices per kilo on the market?
Farmers who raise Wagyu cattle take exceptional care of them. They feed them milk until they are 3 months old. After three months, the calves are fed a mixture of grass, rice straw, and grains (corn, soybeans, and wheat). Kobe cattle have the same diet as all other Wagyu, but each farm varies the feed it gives its cattle slightly. In addition to corn or cornmeal, which is essential, they add oats, wheat, barley, soybeans, as well as silage made from sugarcane or cocoa nibs (fragments of the seeds contained in the cacao fruit). Most animals also eat straw and hay, as they would in their natural habitats. It is worth noting that in recent years, two farmers, one in Japan and one in the Netherlands, have adopted a different diet enriched with a tasty, easily digestible, safe paste made from pure olive pulp, which comes from roasted olive mill "waste."
It is sometimes said that farmers massage their cattle to reduce muscle tension caused by confined spaces.
There are many myths surrounding Wagyu farming. It is said that the cattle live in spa-like conditions, are given “gourmet” food, are massaged with beer, and listen to classical music to help them relax. Although none of these myths has been debunked, that does not mean they are the norm. Producers follow very strict farming guidelines, and some have indeed devised special methods that allow Wagyu to live leisurely, relaxed lives. They may listen to music, but it is not necessary. What is certain is that these cattle’s calm, leisurely lives help increase their intramuscular fat (marbling) and contribute to its unique distribution, which makes Wagyu beef so delicious and sought-after. Its “marbling”—the fine white threads of fat that melt as the meat cooks—helps it stay tender and juicy, and therefore flavorful. And because the fat’s melting point is lower than the average human body temperature, it melts pleasantly in the mouth.
Part of its appeal is its aroma, a unique, sweet coconut scent. A relatively recent study in the Journal of Agricultural & Food Chemistry identified sixteen compounds that give it this distinctive aroma, ten of which are directly associated with the meat. The strongest evidence, however, comes from compounds derived from fatty acids. The excess fat, its distribution, and the different composition of its fatty acids are due, on the one hand, to a genetic trait of this particular cattle breed, as well as to its diet, which allows its intramuscular fat to reach 30 – 40 % of the muscle’s volume, and, on the other hand, to the fact that the calves continue to be raised until they are 30 months old.
Marbling: The distinctive feature of Wagyu
The results of these breeding methods, combined with longer fattening periods, are key factors behind the superior flavor of Wagyu meat. Marbling gives Wagyu better flavor. Its fat melts at a lower temperature than that of any other cattle breed, resulting in a rich, buttery flavor not found in meat from other breeds. This fat is unsaturated and rich in omega-3 and omega-6 fatty acids, meaning that marbling not only makes the meat tastier, but healthier, too. Despite the breed’s genetically increased predisposition to developing intramuscular fat, Wagyu also produces a high proportion of oil-rich unsaturated fats, such as omega-3 fatty acids, which balance the corresponding proportion of omega-6 fatty acids and therefore help reduce bad cholesterol and combat heart disease.
Quality grading of Wagyu beef
Another very important factor that determines the quality of Wagyu is its grades. In some specialist butcher shops or on the menus of high-end steakhouses, you will usually see an A5 designation. This is its grade, assigned by members of the Japan Meat Grading Association. Grades designated by letters from A to C refer to the yield of high-quality meat from each cow. A is the highest yield grade and C the lowest. Each letter is followed by a number (from 1-5), which indicates the quality grade: 5 is excellent, 4 good, 3 average, 2 below average, and 1 poor.
The assessment is based on four criteria:
1. Marbling (the distribution of intramuscular fat in the meat)
2. The color of the meat in relation to its brightness
3. The firmness and texture of the meat
4. Color in relation to the luster and quality of the fat
As for the «Sashi» grades (i.e. marbling, in Japanese), there is also a further assessment, the Beef Marble Score (BMS), graded from 1-12.
According to the BMS, exceptional intramuscular fat is rated between 8-12, good from 5-7, medium from 3-4, the next lower grade is 2, and the lowest is 1. So A5 is the highest-quality Japanese Wagyu, and therefore the most expensive. The best score an A5 could get is A5-12, which is extremely rare. Understanding the logic of this grading system allows you to buy or order at a restaurant the meat you want to pay for accordingly.
All these facts help explain, in a way, why the cost of the best Wagyu steaks in countries such as the United States easily exceeds $300.
Besides, a (live) Wagyu cow can cost as much as $30,000. In 2002, a Wagyu cow sold in Japan for about $400,000. It was a record and remains the highest price ever paid for such a cow.
And Wagyu burgers?
Is a Wagyu burger really worth ordering? I’d say probably not. The whole appeal of Wagyu beef lies in its distinctive texture, excellent marbling, and tenderness. So if the meat is ground and made into patties or burgers, it will indeed be tender, but the difference in flavor compared with any other (regular) burger will range from slight to barely noticeable.
Why is authentic Kobe beef so expensive?
I would say that Kobe beef is an example of everything that makes Wagyu beef perfect. Any Kobe cut is considered to have the most intense marbling in the world, with many beautifully distributed, creamy, flavorful streaks of fat that make a steak worthy of being described as “fatty.” An important factor in the quality of Kobe steaks is the strict regulations imposed by this region for raising its cattle. To be called Kobe, the cattle must meet the following seven standards at slaughter:
1. It must be either a bullock (castrated male) or a virgin heifer.
2. It must be of the Tajima-Gyu breed and must have been born in Hyogo Prefecture.
3. It must have been raised on a farm in Hyogo Prefecture.
4. Its meat must be processed within Hyogo Prefecture.
5. Its marbling score (BMS) must be at least 6 on a 12-point scale.
6. The meat quality grade must be 4 or higher on a 5-point scale.
7. Finally, the total carcass weight must not exceed 470 kilograms.
Because of all these extremely strict standards, only 3,000 to 4,000 cattle are certified as authentic Kobe each year. There are also only 200 to 300 farms raising these Japanese cattle, compared with the thousands raising non-Japanese Wagyu cattle. Even among cattle raised on Wagyu farms, fewer still are ultimately certified as Kobe beef. And since most are shipped within Japan after slaughter, prices for those exclusive cuts exported to other countries can reach astronomical heights.
Kobe and Other Geographical Indications
There are many varieties of Japanese Black cattle, including Tajima-Gyu. The branded, and therefore more sought-after, Wagyu breeds - all from Tajima-Gyu - also carry a geographical indication of origin (brand of beef). Kobe enthusiasts swear by its name, although excellent Wagyu are also raised in other regions: Matsusaka, Yonezawa, Omi, Hida. Some of the more discerning prefer meat from Ishigaki Island (in the Okinawa archipelago), or from Maesawa and Sanda. Kobe beef may be the crème de la crème and the most sought-after and most expensive beef in the world, but another region has also been rising rapidly in recent years. This is Tottori Prefecture - where the famous Matsuba crab (snow crab) is also caught. There, on Mount Chugoku, at an altitude of 1,729 m, the now-famous Tottori Wagyu is raised, sweeping the awards at every quality competition in Japan. So keep this place name in mind too.
So, can genuine Kobe beef be found only in Japan?
Japan is the “creator” of Kobe beef. There is no disputing that. In fact, an American foodie, Larry Olmsted, once exposed the Kobe steak scam in a detailed article in Forbes that shed light on the Wagyu industry in countries outside Japan. Knowing that Japanese beef was not allowed to be imported into the United States at the time, Olmsted debunked the claims made by various famous restaurants that they were supposedly serving authentic Kobe. Of course, a few years later, Olmsted updated his article, saying that small quantities of Kobe beef had by then become available in the United States as well. The USDA began allowing Japanese beef imports into the country in 2012.
“Domestic” Wagyu beef and Kobe-Style beef
In recent years, young Wagyu cattle have been exported from Japan to countries such as Australia and the United States. In these countries, they are raised under controlled breeding programs that ensure Wagyu quality, and are referred to as “Domestic Wagyu.” In the United States, 90% of authentic “Domestic” Wagyu is graded USDA Prime. The Prime grade is the highest possible rating for beef and may apply to various cuts, from filet mignon and flat iron to burgers.
I’ll reiterate that the designation “Kobe beef” can be a trademark only in Japan - not outside its borders. Of course, restaurants and butcher shops of questionable integrity, as well as wholesalers, will always try to market inauthentic beef cuts as Kobe, Kobe-Style, or Wagyu in order to charge a higher price.
Is there authentic Wagyu outside Japan?
In the United States, for example, where meat eating has become synonymous with a very particular lifestyle (see meat houses, meat diners, BBQ parties), they have been raising their own Wagyu since the 1970s, when the first Japanese cattle were imported into the country. The breeding and registration of these cattle is managed by the renowned American Wagyu Association, which also oversees Wagyu in Canada, Australia, and several other countries.
How can we tell whether the Wagyu beef we bought is Japanese, or whether our Kobe steak is authentic?
Authentic Kobe beef - whether from Japan or raised in another country - bears clear markings that can help us determine whether what we are being asked to pay for is genuine. Anyone who buys, sells, or serves Kobe cuts should be well acquainted with the criteria that distinguish Kobe beef (especially considering how much it costs).
Ask if they know where the cut they recommend comes from.
Correct answer: Hyogo Prefecture.
Which cattle breed does it come from
Correct answer: Tajima.
What is its BMS? Correct answer: between 6-12.
If they don’t know what to answer, it most likely isn’t authentic Kobe.
When buying “Wagyu” meat or meat labeled “Kobe-Style”
Finally, as we look at crossbred Wagyu raised in other countries. As we said, the meat must be labeled “Domestic Wagyu”. Make sure you buy from a reputable seller who sources beef from ranchers that ensure pure “bloodlines” through controlled breeding. Otherwise, you risk buying what is called “Percentage Wagyu”, meaning beef from Wagyu cattle crossbred with European, American, or Australian breeds.
Wagyu raised according to all the protocols for Kobe also carry the “Kobe-style” label. The exception, of course, is authentic Kobe: cattle born, raised, and slaughtered within Hyogo Prefecture.
Although scams involving the “Kobe-style” label are less common than those involving the “Kobe” label, they do happen. You should check the Kobe standards before buying “Kobe-style” beef, and make sure your seller/server knows exactly what “Kobe-style” means.
Finally, needless to say, there is no such label as “Wagyu-Style”. Since Wagyu beef comes only from the specific cattle breeds we mentioned, breeding and raising are not in question. No one can present a cut as “Wagyu-style” unless it comes from Wagyu. The cattle are either genetically certified Wagyu or they are not.
Photos: Getty Images / Ideal Image
newmoney.gr
