Short rib 7R Wagyu BMS: 9+ Australia Stone Ax 500 gr

🥩 Short Rib 7R Wagyu BMS 9+ – Australia Stone Axe

Low & Slow Wagyu • Marble Score 9+ • From Australia's top farms

The Short Rib 7R Wagyu BMS 9+ from Stone Axe is perhaps the most enjoyable cut for slow cooking & smoking.
Rich marbling, deep meaty flavor, buttery texture, and juicy meat that melts in your mouth, offer an experience reminiscent of a top BBQ joint or fine dining steakhouse.

Stone Axe exclusively produces Fullblood Wagyu, strictly certified, with 100% Japanese lineage and raised on high-welfare model farms in Australia.

📖 Product Description
• Comes from Fullblood Wagyu Australia – Stone Axe
• BMS 9+ → one of the highest marbling grades
• Short Rib 7R cut: bone-in rib, ideal for low & slow
• “Butter soft” texture, with rich umami and depth of flavor
• Ideal for oven, smoker, Dutch oven, sous vide & BBQ finish
• Packaged with certified quality, traceability & controlled maturation

💎 Why should you prefer it?
🥇 Fullblood Wagyu Stone Axe — top pedigree & breeding
🔥 BMS 9+ for extreme juiciness & buttery flavor
🍽️ Ideal for holiday tables, BBQ & premium menus
💯 Consistent quality & texture in every batch
🏆 Certified traceability – 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 before serving.

1️⃣ Low & Slow in the oven

1. Preheat the oven to 140–150°C .

2. Season generously with salt and pepper, optionally add dry BBQ rub.

3. Place the short rib in a baking pan with a little broth or water, covered (baking paper + aluminum foil or lid).

4. Bake for about 3.5–5 hours , until the meat falls off the bone and "breaks" with a fork.

5. Remove the cover and bake for an additional 10–15 minutes to create a crust.

6. Let it rest for 15–20 minutes before cutting.

2️⃣ In the Smoker (BBQ style)

1. Preheat the smoker to 115–120°C .

2. Apply a simple rub (salt, pepper, garlic, paprika).

3. Smoke for 5–7 hours , until internal temperature is approximately 94–96°C .

4. Optionally, wrap in butcher paper or aluminum foil at the final stage for an extra juicy result.

5. Let it "rest" wrapped for at least 30 minutes before serving.

3️⃣ Sous Vide & Finishing on grill/pan

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

2. Dry the meat very well.

3. Sear on a hot pan or grill for 1–2 minutes per side until a dark, aromatic crust forms.

💡 Chef's Tip:
Serve thickly sliced ​​or pulled, over mashed potatoes, creamed corn, or polenta. A little smoked salt, freshly ground pepper, and a demi-glace or BBQ sauce will elevate the result.

🍷 Combinations & Serving

Wine:
• Syrah / Shiraz Australia
• Cabernet Sauvignon
• Rich Greek reds (Xinomavro, Agiorgitiko barrel aged)

Accompanying:
• Baked potatoes with rosemary
• Creamy mashed potatoes or celeriac
• Cornmeal or polenta
• Roasted vegetables (carrot, pumpkin, broccoli)

Sauces & side dishes:
• Smoked BBQ sauce
• Red wine jus or demi-glace
• Chimichurri
• Aioli or smoked mayonnaise

🌏 Origin
✔ Stone Axe – Australia
✔ 100% Fullblood Wagyu
✔ Open pasture farming and grain finishing
✔ ISO & HACCP certifications
✔ Controlled cold chain & logistics up to Siakos.gr

💪 Nutritional Value (per 100 g – indicative)
Calories: ~ 330 kcal
Protein: ~ 17 g
Fat: ~ 28 g
Carbohydrates: 0 g
Salt: 0.12 g

🏷️ Badges
🥩 Wagyu | 🦴 Short Rib | 🔥 Low & Slow | 💎 BMS 9+ | 🐮 Fullblood | 🏆 Stone Ax | 🚚 Nationwide Delivery

Short Rib 7R Wagyu BMS 9+ Australia Stone Axe – Australian Fullblood Wagyu short rib with high marbling, ideal for low & slow, smoker and holiday tables. Premium quality at Siakos.gr.

Wagyu, Short Rib, 7R, BMS 9+, Stone Axe, Australia, Premium Beef, Low & Slow, Smoker, Siakos