🥩 Rib Eye Wagyu BMS 8–9 Australia 2GR Heritage
The Rib Eye Wagyu BMS 8–9 Australia 2GR Heritage is one of the most refined and rare cuts of Australian Wagyu, sourced from the renowned 2GR Heritage Wagyu farms.
With a Beef Marbling Score of 8–9, this Rib Eye offers top-tier marbling, a velvety texture, and a rich, buttery flavor reminiscent of Japanese A5 Wagyu.
Ideal for those seeking the ultimate luxury steakhouse experience on their plate.
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🥩 What is 2GR Wagyu
The 2GR Heritage Wagyu brand is a benchmark in Australian breeding, with certified Japanese Wagyu lineage and strict animal welfare standards.
The cattle are raised on a grain-fed diet for 400+ days, ensuring intense marbling and exceptional umami flavor.
The result is a Rib Eye BMS 8–9, with rich marbling, a silky texture, and incredible flavor that melts in your mouth.
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✅ Why choose it
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From 2GR Heritage Wagyu – Australia, one of the most renowned Wagyu producers outside Japan
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BMS 8–9 – exceptionally high marbling, close to Japanese A5 Wagyu
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Grain fed for 400+ days – deep, buttery flavor and unparalleled tenderness
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Rich umami with sweet notes and intensity
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Pure Wagyu lineage, with no hormones & additives
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Certifications: MSA | ISO 22000 | HACCP Certified
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Nationwide delivery via Siakos.gr
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🍽️ Ideal for
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High-heat grilling or BBQ
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Fine dining experiences at home
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Premium steak tasting menus
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Professional kitchens & private chef dinners
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📍 Origin
The 2GR Wagyu farm is located in New South Wales and is one of the most prominent Wagyu breeders in the world.
The care, diet and environment of the animals are reflected in every Rib Eye cut: dense marbling (BMS 8–9), velvety texture and layered flavor that exceed all expectations.
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🔥 Cooking Instructions
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Grill / BBQ: 1.5–2 minutes per side (medium rare)
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Pan / Cast Iron: Over medium heat, without oil — just a little sea salt
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Sous vide: 54°C for 1 hour, then sear for 20’’ per side
💡 Chef's Tip:
Don't overcook it; the Wagyu fat only needs to melt to release its rich umami aroma.
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👨🍳 Quick Mini Recipe
Cook the Rib Eye for 2 minutes per side, add butter, garlic and thyme at the end, and let it rest.
Serve with grilled mushrooms, truffle mashed potatoes and Maldon salt flakes.
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🥗 Serving Suggestions
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Wines: Shiraz, Cabernet Sauvignon, or Malbec
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Sides: arugula salad with Parmesan, grilled vegetables or baby potatoes with rosemary
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💪 Nutritional Value (100g)
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Calories: 385 kcal
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Protein: 24 g
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Fat: 34 g
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Carbohydrates: 0 g
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📜 Certifications & Guarantees
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🇦🇺 2GR Heritage – Australia
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🐄 Purebred Wagyu Grain Fed 400+ Days
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💎 BMS 8–9 | MSA Certified
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🥩 Premium Rib Eye Cut
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🏆 ISO 22000 | HACCP Certified
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🌿 Hormone & Preservative Free
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🚚 Delivery throughout Greece
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❓ Frequently Asked Questions
What does BMS 8–9 mean?
It is one of the highest marbling grades in the world — offering a rich, buttery flavor and exceptional tenderness, comparable to Japanese A5 Wagyu.
Why choose 2GR Wagyu?
2GR is a trusted brand for authentic Wagyu, with pure lineage and strict quality standards.
What is the ideal cooking temperature?
54–56°C internal temperature (medium rare) for a perfect result.
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🏷️ Badges
🥩 Rib Eye | 🇦🇺 2GR Wagyu | 💎 BMS 8–9 | 🌾 Grain Fed | 🔥 Grill & BBQ | 🏆 Premium Quality | 🚚 Nationwide Delivery
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Siakos.gr – Enjoy Rib Eye Wagyu BMS 8–9 Australia 2GR Heritage,
a premium cut with impressive marbling, a rich umami aroma, and a luxurious texture that melts in your mouth.
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Rib Eye Wagyu BMS 8–9 Australia 2GR Heritage – premium Australian Wagyu with A5-level marbling, a buttery texture & deep umami flavor. A premium experience from Siakos.gr.
Rib Eye, Wagyu, 2GR, Australia, BMS 8–9, Grain Fed, Premium, BBQ, Grill, MSA, ISO 22000, HACCP, Siakos.gr
This cut is taken from the section of the animal above the first rib and contains no bones. The excellent marbling created by this cutting method makes it full of flavor and keeps it tender during cooking.
The history of Wagyu 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. The restoration of imperial rule also ushered in a period of reform (Westernization); Japanese customs and eating habits began to change. The ban on eating meat was lifted, and beef became part of Japanese cuisine. After 1868, as many Japanese became familiar with European and North American customs and everyday practices, beef consumption became fashionable in the major cities. Encouraging this consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique in a way that would make it more appealing to Westerners, thereby helping Japan join the ranks of countries where the average height was greater than in Japan. To promote this goal, the government supported the production and consumption of beef. In 1871, it abolished the monopoly on meat production held by hereditary groups, and in 1872 it publicized both the emperor’s position and the essay by thinker Fukuzawa Yukichi, “On Eating Meat,” 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 adoption into Japanese cuisine is, in fact, striking evidence of Western influence on Japanese customs, marking a significant 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 working breeds into beef cattle. Several cattle breeds emerged from these crosses, dominating the Japanese beef trade to this day. Among them, however, only four breeds are truly Wagyu:
Japanese Black | The Japanese Black breed; its meat is prized for its intense marbling. Since 90% of Wagyu comes 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 saltier flavor.
Japanese Polled | Japanese Polled: Like Brown and Shorthorn, its meat is lean and 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 came to be highly prized by the foreigners living there. Its admirers are also responsible for the slogan: “What other, Kobe beef!”
What, though, makes Wagyu stand out from other types of cattle? And what makes Kobe beef so special that it often commands some of the highest prices per kilo on the market?
Farmers who raise Wagyu cattle do so with exceptional care. 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 share the same diet as all other Wagyu, but each farm slightly varies the feed it gives its cattle. In addition to corn or cornmeal, which is essential, they add oats, wheat, barley, soybeans, as well as sugarcane silage or cocoa nibs (fragments of the seeds inside the cacao fruit). Most animals eat both 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, digestible and safe paste made from pure olive pulp, sourced from roasted olive mill “waste.”
It is sometimes said that farmers massage their cattle to reduce the muscle tension caused by confined spaces.
There are many myths surrounding Wagyu farming. They are said to live in spa-like conditions, to be given “gourmet” food, to be massaged with beer, and to 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 cattle to live leisurely and calmly. They may listen to music, but it is not necessary. What is certain is that the calm, leisurely life of these cattle helps increase the proportion of their intramuscular fat (marbling) and contributes to its unique distribution, which makes Wagyu beef so delicious and sought-after. Its “ribbons” of fine, white fat melt as the meat cooks, allowing it to remain tender, juicy, and therefore flavorful. And because its fat has a lower melting point than the average temperature of the human body, 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 smell, 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 fatty acid composition are due in part to a genetic trait of this particular breed of cattle, but also to their diet, which allows their intramuscular fat to reach 30 – 40% of the muscle’s volume, and in part to the fact that the calves continue to be raised until they are 30 months old.
Marbling: What sets Wagyu apart
The result of these breeding methods, combined with longer fattening periods, is the key factor behind the superior taste 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, which means marbling not only makes the meat tastier, but also healthier. Despite the breed’s genetically increased predisposition to developing intramuscular fat, Wagyu also contains a high proportion of oily 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.
Qualitative grading of Wagyu meat
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 steak restaurants, we usually see an A5 rating. This is the grade it received from members of the Japan Meat Grading Association. The categories, marked with letters from A to C, refer to the yield of 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 refers to the quality grade: 5 is excellent, 4 good, 3 average, 2 below average, and 1 poor.
The grading is based on four criteria:
1. The 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. The color, in relation to the sheen and quality of the fat
As for the “Sashi” categories (i.e., marbling, in Japanese), there is also a further grading system, the Beef Marble Score (BMS), with a scale from 1-12.
According to BMS, exceptional intramuscular fat is rated between 8-12, good from 5-7, medium from 3-4, the next lower level at 2, and the minimum at 1. So A5 is the highest-quality Japanese Wagyu, and therefore the most expensive and highest score an A5 can achieve is A5-12, which is extremely rare. By understanding the logic of this grading system, you can buy or order at a restaurant the meat you want at a price that suits you.
All these details explain, to some extent, why in countries such as the United States, the cost of the finest Wagyu steaks can easily exceed $300.
What’s more, 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 paid for such a cow to date.
And Wagyu burgers?
Is it really worth ordering a Wagyu burger? I’d say probably not. All the appeal of Wagyu beef lies in its distinctive texture, excellent marbling, and tenderness. So, once the meat is ground and made into patties or burgers, it will be tender, but its difference in flavor compared with any other (regular) burger will be slight to imperceptible.
Why is authentic Kobe beef so expensive?
I’d say Kobe beef is the epitome of everything that makes Wagyu beef perfect. Any cut of Kobe is considered to have the most intense marbling in the world, with many beautifully distributed, creamy, flavorful streaks of fat that make a steak truly “fatty.” An important factor in the quality of Kobe steaks is the strict regulations this region imposes on raising its cattle. To be called Kobe, they must meet the following seven standards at slaughter:
1. It must be either a bullock (a castrated ox) or a virgin cow.
2. It must belong to the Tajima-Gyu breed and must have been born in Hyogo Prefecture.
3. It must be 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 rating must be 4 or higher on a 5-point scale.
7. Finally, the carcass must not weigh more than 470 kilograms.
Because of all these very strict specifications, only 3,000 to 4,000 cattle are classified as authentic Kobe beef each year. And the 200 to 300 farms raising these Japanese cattle are few compared with the thousands raising non-Japanese Wagyu cattle. Of the cattle raised on Wagyu farms, even fewer are ultimately certified as Kobe beef. And since most are shipped within Japan after slaughter, prices for the exclusive cuts exported to other countries can reach astronomical heights.
Kobe and other geographical indications
There are many types of Japanese Black cattle, including Tajima-Gyu. The most famous, and therefore most sought-after, Wagyu breeds - all from Tajima-Gyu - also bear a geographical indication of origin (brand of beef). Kobe enthusiasts swear by it, even though excellent Wagyu is also raised in other regions: Matsusaka, Yonezaw, Omi, Hida. Some more knowledgeable enthusiasts prefer meat from Ishigaki Island (in the Okinawa archipelago) or from Maesawa and Sanda. Kobe beef may be the crème de la crème, the most sought-after and most expensive beef in the world, but in recent years another region has also been gaining prominence. That’s Tottori Prefecture - where the famous Matsuba snow crab is also caught. There, on Mount Chugoku, at an elevation of 1,729 m, the now-renowned 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’s no question about that. At one point, American foodie Larry Olmsted exposed the Kobe steak scam in a well-researched article in Forbes, shedding light on the Japanese 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 serving authentic Kobe. Of course, a few years later, Olmsted updated his article, noting that small quantities of Kobe beef were now available in the United States, too. In 2012, the USDA began allowing Japanese beef imports into the country.
“Domestic” Wagyu beef and Kobe-Style beef
In recent years, young Wagyu cattle have been exported from Japan to other countries, such as Australia and the United States. In these countries, they are raised as “Domestic Wagyu” under controlled breeding programs that ensure Wagyu quality. In the United States, 90% of authentic “Domestic” Wagyu is graded USDA Prime. The Prime grade is the highest possible grade for beef and may apply to various cuts, from filet mignon and flat iron to burgers.
I’ll reiterate that the term “Kobe beef” can be a trademark only in Japan - not outside its borders. Of course, dishonest restaurants and butcher shops, as well as wholesalers, will always try to market non-authentic 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 introduced into the country. The breeding and registration of these cattle are 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?
Genuine Kobe beef—whether from Japan or raised in another country—has clear indications 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 familiar with the criteria that distinguish Kobe beef (especially considering how much it costs).
Ask whether they know where the cut they are recommending comes from.
Correct answer: Hyogo Prefecture.
Which cattle breed it comes from
Correct answer: Tajima.
What is its BMS? The correct answer: between 6-12.
If they don’t know what to answer, it most likely isn’t authentic Kobe.
When buying “Wagyu” or meat labeled “Kobe-Style”
Finally, let’s look at crossbred Wagyu raised in other countries. As we mentioned, the meat should be labeled “Domestic Wagyu.” Make sure you buy from a reputable seller who sources beef from breeders that maintain pure “lines” 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. Of course, authentic Kobe is the exception: cattle born, raised and slaughtered in Hyogo Prefecture.
Although scams involving the label “Kobe-style” are less common than those involving the label “Kobe,” they do happen. You should review the Kobe standards before buying “Kobe-style” beef, and make sure that your seller/server actually knows what “Kobe-style” means.
Finally, of course, there is no such label as “Wagyu-Style.” Since Wagyu beef comes only from the specific cattle breeds we mentioned, neither breeding nor raising it is an issue. No one can present a cut as “Wagyu-style” if it does not come from Wagyu. Cattle are either genetically certified Wagyu or they are not.
Photos: Getty Images / Ideal Image
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