Deckle Wagyu BMS: 9+ Australia Stone Ax 500 gr

🥩 Deckle Wagyu BMS 9+ – Australia Stone Axe

Brisket Point / Deckle • Marble Score 9+ • Low & Slow Wagyu from Australia

Deckle Wagyu BMS 9+ from Stone Axe comes from the top, fattier and softer part of the brisket – what in BBQ terms we call the point / deckle .
With extreme marbling, buttery fat that melts and a deep meaty flavor, it is perhaps the ideal cut for low & slow, smoker, pulled beef and festive slow cooked dishes .

Stone Axe exclusively produces Fullblood Wagyu , with 100% Japanese lineage, strict welfare and raised on top Australian farms.

📖 Product Description
• Comes from Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → extremely high marbling, ideal for slow cooking
• Deckle / Brisket Point Cut (top part of brisket, richer & juicier)
• Dense flavor, full of umami , with fat that melts and "waters" the meat
• Ideal for smoker, oven, Dutch oven, sous vide & pulled beef
• Vacuum packed, with full traceability & certified refrigeration conditions

💎 Why should you prefer it?
🥇 Fullblood Wagyu Stone Axe — top Wagyu pedigree
🔥 BMS 9+ — almost "painted" marbling for low & slow
🍽️ The richest, "comfort" cut for pulled, brisket style & BBQ trays
💯 Consistent result, predictable tenderness & juiciness
🏆 Certified food safety – ISO 22000 / HACCP
🧊 Fresh / Fresh Frozen / Vacuum
🚚 Nationwide distribution from Siakos.gr

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

1️⃣ Low & Slow in the oven

1. Preheat the oven to 130–140°C .

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

3. Place the deckle in a baking pan with a little broth or water, covered with parchment paper & aluminum foil, or in a casserole dish.

4. Bake for 4–6 hours , until soft enough to "break" with a fork.

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

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

2️⃣ In the Smoker (BBQ style)

1. Set the smoker to 115–120°C .

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

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

4. At 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 pull it for sandwiches, tacos or brisket platters.

3️⃣ Sous Vide & Finish in oven or grill

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

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

3. Finish in an oven at 200°C for 10–15 minutes or under a high grill for a crust.

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

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

🍷 Combinations & Serving

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

Accompanying:
• Baked potatoes or smashed potatoes
• Cornmeal or polenta
• Coleslaw, pickles, pickled cucumber
• Roasted peppers, carrots, onion in a baking dish

Sauces & side dishes:
• Classic BBQ sauce or honey-BBQ
• Red wine jus or demi-glace
• Honey mustard sauce
• Aioli or smoked mayonnaise

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Open pasture farming & grain finishing
✔ Certified cold chain & transport up to Siakos.gr
✔ ISO & HACCP compliance

💪 Nutritional Value (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 Ax | 🚚 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 Ax, Australia, Low & Slow, Smoker, Pulled Beef, Premium Beef, Siakos