{"title":"Deck","description":"","products":[{"product_id":"deckle-wagyu-bms-9-australia-stone-axe-500-gr","title":"Deckle Wagyu BMS: 9+ Australia Stone Ax 500 gr","description":"\u003cp data-start=\"254\" data-end=\"351\"\u003e🥩 \u003cstrong data-start=\"304\" data-end=\"349\"\u003eDeckle Wagyu BMS 9+ – Australia Stone Axe\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"353\" data-end=\"428\"\u003e Brisket Point \/ Deckle • Marble Score 9+ • Low \u0026amp; Slow Wagyu from Australia\u003c\/p\u003e\n\n\u003cp data-start=\"430\" data-end=\"766\"\u003e Deckle Wagyu BMS 9+ from Stone Axe comes from the \u003cstrong data-start=\"488\" data-end=\"537\"\u003etop, fattier and softer part of the brisket\u003c\/strong\u003e – what in BBQ terms we call \u003cstrong data-start=\"567\" data-end=\"585\"\u003ethe point \/ deckle\u003c\/strong\u003e .\u003cbr data-start=\"586\" data-end=\"589\"\u003e With extreme marbling, buttery fat that melts and a deep meaty flavor, it is perhaps the ideal cut for \u003cstrong data-start=\"697\" data-end=\"763\"\u003elow \u0026amp; slow, smoker, pulled beef and festive slow cooked dishes\u003c\/strong\u003e .\u003c\/p\u003e\n\n \u003cp data-start=\"768\" data-end=\"916\"\u003eStone Axe exclusively produces \u003cstrong data-start=\"801\" data-end=\"820\"\u003eFullblood Wagyu\u003c\/strong\u003e , with 100% Japanese lineage, strict welfare and raised on top Australian farms.\u003c\/p\u003e\n\n\u003chr data-start=\"918\" data-end=\"921\"\u003e\n\n\u003cp data-start=\"923\" data-end=\"1399\"\u003e 📖 \u003cstrong data-start=\"926\" data-end=\"949\"\u003eProduct Description\u003c\/strong\u003e\u003cbr data-start=\"949\" data-end=\"952\"\u003e • Comes from \u003cstrong data-start=\"969\" data-end=\"1010\"\u003eFullblood Wagyu Australia – Stone Axe\u003c\/strong\u003e\u003cbr data-start=\"1010\" data-end=\"1013\"\u003e • \u003cstrong data-start=\"1015\" data-end=\"1025\"\u003eBMS 9+\u003c\/strong\u003e → extremely high marbling, ideal for slow cooking\u003cbr data-start=\"1079\" data-end=\"1082\"\u003e • \u003cstrong data-start=\"1089\" data-end=\"1115\"\u003eDeckle \/ Brisket Point\u003c\/strong\u003e Cut (top part of brisket, richer \u0026amp; juicier)\u003cbr data-start=\"1159\" data-end=\"1162\"\u003e • Dense flavor, full of \u003cstrong data-start=\"1184\" data-end=\"1193\"\u003eumami\u003c\/strong\u003e , with fat that melts and \"waters\" the meat \u003cbr data-start=\"1237\" data-end=\"1240\"\u003e• Ideal for \u003cstrong data-start=\"1254\" data-end=\"1309\"\u003esmoker, oven, Dutch oven, sous vide \u0026amp; pulled beef\u003c\/strong\u003e\u003cbr data-start=\"1309\" data-end=\"1312\"\u003e • \u003cstrong data-start=\"1330\" data-end=\"1340\"\u003eVacuum\u003c\/strong\u003e packed, with full traceability \u0026amp; certified refrigeration conditions\u003c\/p\u003e\n\n\u003chr data-start=\"1401\" data-end=\"1404\"\u003e\n\n\u003cp data-start=\"1406\" data-end=\"1849\"\u003e 💎 \u003cstrong data-start=\"1409\" data-end=\"1436\"\u003eWhy should you prefer it?\u003c\/strong\u003e\u003cbr data-start=\"1436\" data-end=\"1439\"\u003e 🥇 \u003cstrong data-start=\"1442\" data-end=\"1471\"\u003eFullblood Wagyu Stone Axe\u003c\/strong\u003e — top Wagyu pedigree\u003cbr data-start=\"1499\" data-end=\"1502\"\u003e 🔥 \u003cstrong data-start=\"1505\" data-end=\"1515\"\u003eBMS 9+\u003c\/strong\u003e — almost \"painted\" marbling for low \u0026amp; slow\u003cbr data-start=\"1564\" data-end=\"1567\"\u003e 🍽️ The richest, \"comfort\" cut for \u003cstrong data-start=\"1605\" data-end=\"1642\"\u003epulled, brisket style \u0026amp; BBQ trays\u003c\/strong\u003e\u003cbr data-start=\"1642\" data-end=\"1645\"\u003e 💯 Consistent result, predictable tenderness \u0026amp; juiciness \u003cbr data-start=\"1704\" data-end=\"1707\"\u003e🏆 Certified food safety – \u003cstrong data-start=\"1744\" data-end=\"1765\"\u003eISO 22000 \/ HACCP\u003c\/strong\u003e\u003cbr data-start=\"1765\" data-end=\"1768\"\u003e 🧊 \u003cstrong data-start=\"1771\" data-end=\"1804\"\u003eFresh \/ Fresh Frozen \/ Vacuum\u003c\/strong\u003e\u003cbr data-start=\"1804\" data-end=\"1807\"\u003e 🚚 \u003cstrong data-start=\"1810\" data-end=\"1847\"\u003eNationwide distribution from Siakos.gr\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"1851\" data-end=\"1854\"\u003e\n\n\u003cp data-start=\"1856\" data-end=\"1975\"\u003e 🔥 \u003cstrong data-start=\"1859\" data-end=\"1883\"\u003eCooking Instructions\u003c\/strong\u003e\u003cbr data-start=\"1883\" data-end=\"1886\"\u003e ❗ The product \u003cstrong data-start=\"1898\" data-end=\"1934\"\u003eis not ready to eat\u003c\/strong\u003e — it requires \u003cstrong data-start=\"1945\" data-end=\"1974\"\u003efull baking\/cooking\u003c\/strong\u003e .\u003c\/p\u003e\n\n\u003cp data-start=\"1977\" data-end=\"2009\"\u003e \u003cstrong data-start=\"1977\" data-end=\"2007\"\u003e1️⃣ Low \u0026amp; Slow in the oven\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003col data-start=\"2010\" data-end=\"2553\"\u003e\n\n\u003cli data-start=\"2010\" data-end=\"2060\"\u003e\n\n\u003cp data-start=\"2013\" data-end=\"2060\"\u003e Preheat the oven to \u003cstrong data-start=\"2044\" data-end=\"2057\"\u003e130–140°C\u003c\/strong\u003e .\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2061\" data-end=\"2166\"\u003e\n\n \u003cp data-start=\"2064\" data-end=\"2166\"\u003eSeason well with salt and pepper, you can use dry rub (salt, pepper, paprika, garlic, onion). \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2167\" data-end=\"2275\"\u003e\n\n\u003cp data-start=\"2170\" data-end=\"2275\"\u003e Place the deckle in a baking pan with a little broth or water, covered with parchment paper \u0026amp; aluminum foil, or in a casserole dish. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2276\" data-end=\"2359\"\u003e\n\n\u003cp data-start=\"2279\" data-end=\"2359\"\u003e Bake for \u003cstrong data-start=\"2289\" data-end=\"2301\"\u003e4–6 hours\u003c\/strong\u003e , until soft enough to \"break\" with a fork. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2360\" data-end=\"2467\"\u003e\n\n\u003cp data-start=\"2363\" data-end=\"2467\"\u003e Remove the cover and bake for an additional \u003cstrong data-start=\"2407\" data-end=\"2422\"\u003e15–20 minutes\u003c\/strong\u003e to create a nice crust on the surface. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2468\" data-end=\"2553\"\u003e\n\n\u003cp data-start=\"2471\" data-end=\"2553\"\u003e Let it rest \u003cstrong data-start=\"2496\" data-end=\"2511\"\u003efor 20–30 minutes\u003c\/strong\u003e before cutting or pulling it.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n \u003cp data-start=\"2555\" data-end=\"2587\"\u003e\u003cstrong data-start=\"2555\" data-end=\"2585\"\u003e2️⃣ In the Smoker (BBQ style)\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003col data-start=\"2588\" data-end=\"3065\"\u003e\n\n\u003cli data-start=\"2588\" data-end=\"2632\"\u003e\n\n\u003cp data-start=\"2591\" data-end=\"2632\"\u003e Set the smoker to \u003cstrong data-start=\"2616\" data-end=\"2629\"\u003e115–120°C\u003c\/strong\u003e . \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2633\" data-end=\"2700\"\u003e\n\n\u003cp data-start=\"2636\" data-end=\"2700\"\u003e Apply a \u003cstrong data-start=\"2648\" data-end=\"2659\"\u003eBBQ rub\u003c\/strong\u003e (salt \u0026amp; pepper classic or more complex). \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2701\" data-end=\"2791\"\u003e\n\n\u003cp data-start=\"2704\" data-end=\"2791\"\u003e Smoke the deckle for approximately \u003cstrong data-start=\"2735\" data-end=\"2747\"\u003e6–8 hours\u003c\/strong\u003e , until an internal temperature \u003cstrong data-start=\"2777\" data-end=\"2788\"\u003eof 94–96°C\u003c\/strong\u003e . \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2792\" data-end=\"2908\"\u003e\n\n\u003cp data-start=\"2795\" data-end=\"2908\"\u003e At the final stage, you can wrap it in \u003cstrong data-start=\"2840\" data-end=\"2873\"\u003ebutcher paper or aluminum foil\u003c\/strong\u003e to keep it extra juicy. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2909\" data-end=\"2977\"\u003e\n\n\u003cp data-start=\"2912\" data-end=\"2977\"\u003e Let it rest wrapped for at least \u003cstrong data-start=\"2959\" data-end=\"2974\"\u003e30–45 minutes\u003c\/strong\u003e .\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"2978\" data-end=\"3065\"\u003e\n\n \u003cp data-start=\"2981\" data-end=\"3065\"\u003eCut into thick slices or \u003cstrong data-start=\"3014\" data-end=\"3024\"\u003epull\u003c\/strong\u003e it for sandwiches, tacos or brisket platters.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003cp data-start=\"3067\" data-end=\"3115\"\u003e \u003cstrong data-start=\"3067\" data-end=\"3113\"\u003e3️⃣ Sous Vide \u0026amp; Finish in oven or grill\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003col data-start=\"3116\" data-end=\"3320\"\u003e\n\n\u003cli data-start=\"3116\" data-end=\"3175\"\u003e\n\n\u003cp data-start=\"3119\" data-end=\"3175\"\u003e Cook sous vide at \u003cstrong data-start=\"3146\" data-end=\"3172\"\u003e68–70°C for 18–24 hours\u003c\/strong\u003e . \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"3176\" data-end=\"3230\"\u003e\n\n\u003cp data-start=\"3179\" data-end=\"3230\"\u003e Drain, dry and coat with rub\/glaze. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"3231\" data-end=\"3320\"\u003e\n\n\u003cp data-start=\"3234\" data-end=\"3320\"\u003e Finish in \u003cstrong data-start=\"3249\" data-end=\"3271\"\u003ean oven at 200°C\u003c\/strong\u003e for 10–15 minutes or under a high grill for a crust. \u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ol\u003e\n\n\u003chr data-start=\"3322\" data-end=\"3325\"\u003e\n\n\u003cp data-start=\"3327\" data-end=\"3527\"\u003e 💡 \u003cstrong data-start=\"3330\" data-end=\"3342\"\u003eChef's Tip:\u003c\/strong\u003e\u003cbr data-start=\"3342\" data-end=\"3345\"\u003e Ideal for:\u003cbr data-start=\"3357\" data-end=\"3360\"\u003e • \u003cstrong data-start=\"3362\" data-end=\"3393\"\u003ePulled beef on brioche buns\u003c\/strong\u003e , with coleslaw and BBQ sauce\u003cbr data-start=\"3420\" data-end=\"3423\"\u003e • \u003cstrong data-start=\"3425\" data-end=\"3448\"\u003eBrisket style slices\u003c\/strong\u003e with mashed potatoes or baked potatoes \u003cbr data-start=\"3475\" data-end=\"3478\"\u003e• BBQ platters with sausages, ribs and corn\u003c\/p\u003e\n\n\u003cp data-start=\"3529\" data-end=\"3625\"\u003e The rich fat of Wagyu pairs perfectly with something acidic (pickles, mustard, coleslaw).\u003c\/p\u003e\n\n\u003chr data-start=\"3627\" data-end=\"3630\"\u003e\n\n\u003cp data-start=\"3632\" data-end=\"3664\"\u003e 🍷 \u003cstrong data-start=\"3635\" data-end=\"3662\"\u003eCombinations \u0026amp; Serving\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-start=\"3666\" data-end=\"3789\"\u003e \u003cstrong data-start=\"3666\" data-end=\"3676\"\u003eWine:\u003c\/strong\u003e\u003cbr data-start=\"3676\" data-end=\"3679\"\u003e • Syrah \/ Shiraz\u003cbr data-start=\"3695\" data-end=\"3698\"\u003e • Cabernet Sauvignon\u003cbr data-start=\"3718\" data-end=\"3721\"\u003e • Barrel-aged Greek reds (Xinomavro, blend with Cabernet \/ Merlot)\u003c\/p\u003e\n\n\u003cp data-start=\"3791\" data-end=\"3965\"\u003e \u003cstrong data-start=\"3791\" data-end=\"3807\"\u003eAccompanying:\u003c\/strong\u003e\u003cbr data-start=\"3807\" data-end=\"3810\"\u003e • Baked potatoes or smashed potatoes\u003cbr data-start=\"3846\" data-end=\"3849\"\u003e • Cornmeal or polenta\u003cbr data-start=\"3878\" data-end=\"3881\"\u003e • Coleslaw, pickles, pickled cucumber\u003cbr data-start=\"3917\" data-end=\"3920\"\u003e • Roasted peppers, carrots, onion in a baking dish\u003c\/p\u003e\n\n\u003cp data-start=\"3967\" data-end=\"4121\"\u003e \u003cstrong data-start=\"3967\" data-end=\"3993\"\u003eSauces \u0026amp; side dishes:\u003c\/strong\u003e\u003cbr data-start=\"3993\" data-end=\"3996\"\u003e • Classic BBQ sauce or honey-BBQ\u003cbr data-start=\"4027\" data-end=\"4030\"\u003e • Red wine jus or demi-glace \u003cbr data-start=\"4057\" data-end=\"4060\"\u003e• Honey mustard sauce\u003cbr data-start=\"4088\" data-end=\"4091\"\u003e • Aioli or smoked mayonnaise\u003c\/p\u003e\n\n\u003chr data-start=\"4123\" data-end=\"4126\"\u003e\n\n\u003cp data-start=\"4128\" data-end=\"4361\"\u003e 🌏 \u003cstrong data-start=\"4131\" data-end=\"4144\"\u003eOrigin\u003c\/strong\u003e\u003cbr data-start=\"4144\" data-end=\"4147\"\u003e ✔ \u003cstrong data-start=\"4149\" data-end=\"4174\"\u003eStone Axe – Australia\u003c\/strong\u003e\u003cbr data-start=\"4174\" data-end=\"4177\"\u003e ✔ \u003cstrong data-start=\"4179\" data-end=\"4203\"\u003e100% Fullblood Wagyu\u003c\/strong\u003e\u003cbr data-start=\"4203\" data-end=\"4206\"\u003e ✔ \u003cstrong data-start=\"4219\" data-end=\"4262\"\u003eOpen pasture farming \u0026amp; grain finishing\u003c\/strong\u003e\u003cbr data-start=\"4262\" data-end=\"4265\"\u003e ✔ Certified cold chain \u0026amp; transport up to Siakos.gr\u003cbr data-start=\"4325\" data-end=\"4328\"\u003e ✔ \u003cstrong data-start=\"4344\" data-end=\"4359\"\u003eISO \u0026amp; HACCP\u003c\/strong\u003e compliance\u003c\/p\u003e\n\n\u003chr data-start=\"4363\" data-end=\"4366\"\u003e\n\n\u003cp data-start=\"4368\" data-end=\"4522\"\u003e 💪 \u003cstrong data-start=\"4371\" data-end=\"4415\"\u003eNutritional Value (per 100 g – indicative)\u003c\/strong\u003e\u003cbr data-start=\"4415\" data-end=\"4418\"\u003e Calories: ~ 330–360 kcal\u003cbr data-start=\"4442\" data-end=\"4445\"\u003e Protein: ~ 16–18 g\u003cbr data-start=\"4464\" data-end=\"4467\"\u003e Fat: ~ 30–32 g\u003cbr data-start=\"4484\" data-end=\"4487\"\u003e Carbohydrates: 0 g\u003cbr data-start=\"4504\" data-end=\"4507\"\u003e Salt: 0.12 g\u003c\/p\u003e\n\n\u003chr data-start=\"4524\" data-end=\"4527\"\u003e\n\n\u003cp data-start=\"4529\" data-end=\"4667\"\u003e 🏷️ \u003cstrong data-start=\"4533\" data-end=\"4543\"\u003eBadges\u003c\/strong\u003e \u003cbr data-start=\"4543\" data-end=\"4546\"\u003e🥩 Wagyu | 🧱 Deckle \/ Brisket Point | 🔥 Low \u0026amp; Slow | 💎 BMS 9+ | 🐮 Fullblood | 🏆 Stone Ax | 🚚 Nationwide Delivery \u003c\/p\u003e\n\n\u003chr data-start=\"4669\" data-end=\"4672\"\u003e\n\n\u003cp data-start=\"4674\" data-end=\"4892\"\u003e\u003cbr data-start=\"4694\" data-end=\"4697\"\u003e Deckle Wagyu BMS 9+ Australia Stone Axe – rich brisket point \/ deckle from Fullblood Wagyu with extreme marbling, ideal for low \u0026amp; slow, smoker and pulled beef. Premium quality at Siakos.gr. \u003c\/p\u003e\n\n\u003chr data-start=\"4894\" data-end=\"4897\"\u003e\n\n\u003cp data-start=\"4899\" data-end=\"5025\"\u003e\u003cbr data-start=\"4907\" data-end=\"4910\"\u003e Wagyu, Deckle, Brisket Point, BMS 9+, Stone Ax, Australia, Low \u0026amp; Slow, Smoker, Pulled Beef, Premium Beef, Siakos \u003c\/p\u003e\n\n\u003chr data-start=\"5027\" data-end=\"5030\"\u003e\n\n\u003cp data-start=\"5032\" data-end=\"5178\"\u003e\u003cbr data-start=\"5044\" data-end=\"5047\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003chr data-start=\"5180\" data-end=\"5183\"\u003e\n\n\u003cp data-start=\"5185\" data-end=\"5249\"\u003e\u003c\/p\u003e","brand":"Stone Axe","offers":[{"title":"Φέτες\/ταλιάτα","offer_id":52566993862993,"sku":"31439","price":28.08,"currency_code":"EUR","in_stock":true},{"title":"Ολόκληρο","offer_id":52566993895761,"sku":"31439","price":28.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/1021\/8065\/files\/Deckle_Wagyu_BMS_9_Australia_Stone_Axe.jpg?v=1765222298"}],"url":"https:\/\/siakos.gr\/en\/collections\/deckle.oembed","provider":"siakos.gr","version":"1.0","type":"link"}