🥩 Rib Eye Wagyu BMS 9+ Australia 2GR Heritage
The Rib Eye Wagyu BMS 9+ Australia 2GR Heritage represents the pinnacle of Australian Wagyu excellence; a cut that surpasses conventional standards and delivers an experience on par with Japanese A5 Wagyu.
With a Beef Marbling Score of 9+, this meat is characterized by beautiful marbling, a silky texture and a rich, sweet umami aroma, literally melting in your mouth.
A masterpiece that combines luxury, balance and authentic flavor.
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🥩 What is 2GR Wagyu
The 2GR Heritage farm in Australia is a global benchmark for authentic Wagyu outside Japan.
With certified Japanese lineage, a grain-fed diet for 400+ days and rigorous animal-welfare practices, these cattle produce some of the most impressive Wagyu in the world.
The Rib Eye BMS 9+ cut is distinguished by exceptional fat distribution, unparalleled tenderness and a delicate, buttery flavor that lingers in the memory.
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✅ Why choose it
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From 2GR Heritage Wagyu – Australia, a leading authentic Wagyu brand
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BMS 9+ – the highest marbling grade outside Japan
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Grain-fed for 400+ days – deep, buttery and sweet flavor
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Melt-in-your-mouth texture, rich and aromatic
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Pure Wagyu lineage, free of hormones and preservatives
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Certifications: MSA | ISO 22000 | HACCP Certified
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Delivery throughout Greece by Siakos.gr
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🍽️ Ideal for
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📍 Origin
The 2GR Wagyu farm is located in New South Wales, Australia, and specializes in breeding purebred Wagyu with certified Japanese lineage.
This Rib Eye BMS 9+ cut is the ultimate expression of Australian Wagyu, with dense marbling, rich fat and incredible flavor that rivals Japanese A5.
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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 salt & pepper
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Sous vide: 54°C for 1 hour, then sear for 20 seconds per side
💡 Chef's Tip:
Wagyu deserves respect - don't overcook it. Low heat allows the fat to melt and release its umami flavor.
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👨🍳 Quick Mini Recipe
Cook the Rib Eye for 2 minutes per side.
At the end, add butter, garlic and rosemary.
Serve with potato purée with black truffle and grilled mushrooms.
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🥗 Serving Suggestions
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Perfect wine: Shiraz, Cabernet Sauvignon, Merlot Reserve
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Sides: Arugula with Parmesan flakes, grilled vegetables, Maldon salt
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💪 Nutritional Values (100g)
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Calories: 395 kcal
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Protein: 23 g
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Fat: 36 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 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 9+ mean?
This is the highest marbling grade for Australian Wagyu - approaching Japan's top A5 grade, with exceptional tenderness and rich umami.
Why choose 2GR Heritage Wagyu?
It is a world-class brand, guaranteeing purebred lineage and hormone-free production.
What is the ideal cooking temperature?
54–56°C internal temperature (medium rare) for perfect results.
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🏷️ Badges
🥩 Rib Eye | 🇦🇺 2GR Wagyu | 💎 BMS 9+ | 🌾 Grain Fed | 🔥 Grill & BBQ | 🏆 Premium Quality | 🚚 Nationwide Delivery
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Siakos.gr – Rib Eye Wagyu BMS 9+ Australia 2GR Heritage
One of the world’s finest Wagyu cuts; luxurious, rich, and unrivaled in flavor, for those who appreciate the true value of authentic Wagyu.
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Rib Eye Wagyu BMS 9+ Australia 2GR Heritage – top-quality Australian Wagyu with A5-level marbling, a buttery texture & rich umami flavor. Premium steak from Siakos.gr.
Rib Eye, Wagyu, 2GR, Australia, BMS 9+, Grain Fed, Premium, BBQ, Grill, MSA, ISO 22000, HACCP, Siakos.gr
This cut comes from the area above the animal’s first rib and contains no bone. Thanks to the excellent marbling created by this cut, it is full of flavor and stays 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 develop, transforming from an insular, feudal state into an industrializing superpower. With the restoration of imperial rule came a period of reform (Westernization); Japanese customs and dietary habits began to change. The ban on eating meat was lifted, and beef gained a place in 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 beef consumption can be seen as part of the new regime’s efforts to reshape the Japanese physique in a way that would be more appealing to Westerners, helping Japan join the ranks of countries where the average height was greater than in Japan. 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 the related discussions among intellectuals, encouraging literary depictions of new ways of life. Thus, although Wagyu cattle were developed and raised in Japan, their incorporation into Japanese cuisine is, in fact, striking evidence of Western influence on Japanese customs, and marks 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. In this way, traditional working breeds evolved into meat-producing breeds. Several cattle breeds emerged from these crosses, and they still dominate Japan’s beef trade today. Of these, 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 come from the Japanese Black breed, when someone says “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. Though also lean, Japanese Shorthorn beef is rich in inosinic and glutamic acids, two valuable acids that give it a more savory flavor.
Japanese Polled | Japanese Polled: Like Brown and Shorthorn, its lean 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, especially Kobe beef
“Wagyu” refers to any cattle raised in Japan or … in the Japanese style. In a free translation, Wagyu means “Japanese cattle” (“Wa” means Japanese or Japanese-style, and “gyu” means cow or cattle in general). Simply put, “Wagyu” means “Japanese cow.” For Wagyu beef to be classified as Kobe, it must come from a very particular 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 began to be highly prized by the foreigners living there. Its admirers are also responsible for the slogan: “What other, Kobe beef!”
But what makes Wagyu stand out from other types of cattle? And what makes Kobe beef so special that it often fetches some of 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, soy 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, soy, as well as ensiled sugarcane or cacao nibs (fragments of the seeds inside 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, digestible and safe paste made from pure olive pulp, derived 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 about raising Wagyu. It is said that they live in spa-like conditions, are given “gourmet” food, are massaged with beer and made 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 rearing guidelines, and some have indeed devised special methods that allow Wagyu to live leisurely and peacefully. They may listen to music, but it is not necessary. What is certain is that the calm, leisurely lives of these cattle help increase the proportion of their intramuscular fat (marbling) and contribute to its unique distribution, which makes Wagyu beef so delicious and sought-after. The fine white veins of fat, which melt as the meat cooks, allow it to remain tender, juicy and therefore flavorful. And because the melting point of their fat is lower 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, on the one hand, to a genetic trait of this particular cattle breed - and also to their diet, which is such that their intramuscular fat reaches 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 defining difference of Wagyu
The results of these breeding methods, combined with longer fattening periods, are the main factors behind the superior flavor of Wagyu beef. 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 that marbling not only makes it more delicious, but also healthier. Despite the breed’s genetically increased predisposition to developing intramuscular fat, Wagyu also produces a high proportion of unsaturated oils such as omega-3 fatty acids, which balance out 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 grade. At some specialist butcher shops or in the menus of high-end steakhouses, 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 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 sheen and quality of the fat
Regarding the “Sashi” categories (i.e., marbling, in Japanese), there is also a further assessment, the Beef Marble Score (BMS), graded from 1-12.
According to BMS, exceptional intramuscular fat is rated between 8-12, good from 5-7, average from 3-4, the next lower level at 2, and the lowest at 1. So A5 is the highest-quality Japanese Wagyu, and therefore the most expensive and best score an A5 could achieve is A5-12, which is extremely rare. Understanding the logic of this grading system, you can buy or order at a restaurant the meat you wish to pay for accordingly.
All these details help explain, to some extent, why in countries such as the United States, the cost of the best Wagyu steaks 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 paid for such a cow to date.
What about 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 if the meat is ground and turned into patties or burgers, it will certainly be tender, but the difference in flavor compared with any other (regular) burger will be slight to barely noticeable.
Why is authentic Kobe beef so expensive?
I’d say Kobe beef is the epitome 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 seem “fatty.” An important factor in the quality of Kobe steaks is the strict regulations this region imposes on cattle raising. 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 heifer.
2. It must belong to the Tajima-Gyu breed and 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 carcass must weigh no more than 470 kilograms.
Because of all these stringent specifications, only 3,000 to 4,000 cattle are certified 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 those exclusive cuts exported to other countries can reach astronomical heights.
Kobe and other regional designations
There are many types of Japanese Black cattle, including Tajima-Gyu. The prestigious, and therefore most sought-after, Wagyu lines - all from Tajima-Gyu - also bear a regional designation of origin (brand of beef). Kobe fans swear by it, even though excellent Wagyu is also raised in other regions: Matsusaka, Yonezaw, Omi, Hida. Some of the more knowledgeable 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 expensive beef in the world, but in recent years another region has also been gaining prominence. 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 regional name in mind too.
So, can authentic Kobe beef only be found in Japan?
Japan is the “creator” of Kobe beef. There is no dispute about that. At one point, an American foodie, Larry Olmsted, exposed the Kobe steak scam in a detailed 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 supposedly serving authentic Kobe beef. Of course, a few years later, Olmsted updated his article, saying that small quantities of Kobe beef were now available in the United States too. You see, in 2012, the USDA began allowing Japanese beef to be imported 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 America. In these countries, they are raised as “Domestic Wagyu” under controlled breeding programs that ensure Wagyu quality. In America, 90% of authentic “Domestic” Wagyu is graded USDA Prime. Prime steaks carry the highest possible grade for beef and can refer to various cuts - from filet mignon and flat iron to burgers.
I would like to reiterate that the designation “Kobe beef” is allowed to be a trademark only in Japan - not outside its borders. Of course, unscrupulous restaurants and butchers, 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 introduced to 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?
Genuine Kobe beef—whether it comes from Japan or is raised in another country—has clear indicators 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 are recommending comes from.
Correct answer: Hyogo Prefecture.
What breed of cattle does it come from?
Correct answer: Tajima.
What is its BMS? The correct answer: between 6-12.
If they do not know what to answer, it is most likely not authentic Kobe.
When buying “Wagyu” meat or meat labeled “Kobe-Style”
Finally, we come to crossbred Wagyu raised in other countries. The meat should, as mentioned, carry the label “Domestic Wagyu”. Make sure you buy from a reputable seller who sources beef from farmers that ensure pure “lines” through controlled breeding. Otherwise, you risk buying what is called “Percentage Wagyu”, that is, beef from Wagyu cattle crossbred with European, American or Australian breeds.
Wagyu raised according to all the protocols for Kobe also carry the label “Kobe-style”. The exception, of course, is authentic Kobe: cattle born, raised and slaughtered within Hyogo Prefecture.
Although scams involving the label “Kobe-style” are rarer than those involving the label “Kobe”, they do happen. You should look up the Kobe standards before buying “Kobe-style” beef, and make sure that your seller/server knows what “Kobe-style” means.
Finally, it goes without saying that there is no such label as “Wagyu-Style”. Since Wagyu beef comes only from the specific cattle breeds we mentioned, neither breeding nor raising is in question. 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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