Raised in Queensland’s Elbow Valley, Sir Harry Wagyu is distinguished by its innovative citrus-fed grain program, where orange pulp in the diet creates a subtle sweetness and clean, bright flavour unlike traditional Wagyu.
This Halal-certified MBS6–7 whole block features striking marbling and rich Wagyu character, offering versatility for any kitchen — slice for yakiniku, cut into steaks, or prepare to your preferred style for a premium experience every time.
Sir Harry Wagyu Chuck Tail Flap — MBS6–7 1.5–2.0kg • Whole Block • Halal-Certified
Meet the butcher’s secret powerhouse cut: Wagyu Chuck Tail Flap — naturally tender, wonderfully marbled, and prized for its deep, beefy flavour. With MBS6–7 richness and Sir Harry’s signature orange-fed Wagyu program, this whole block delivers a cleaner, sweeter beef profile with a subtle citrus lift that sets it apart from standard grain-fed chuck cuts. Perfect for those who want maximum versatility: slice into steaks, cube for yakiniku, or slow-roast whole — this is big flavour, big marbling, and big value in one impressive 1.5–2.0kg piece.
Orange-Fed Wagyu by Sir Harry / Grill • Pan-sear • BBQ Roast (high marbling, bold flavour)
Cooking guide (whole or into pieces)
Best doneness: medium-rare to medium
Grill / BBQ / Hotplate (whole block)
Bring the whole block to near room temp (20–30 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the meat.
Season generously with salt + cracked pepper.
Sear all sides hard to build crust, then move to indirect heat to finish slowly.
Rest 10–12 minutes before slicing to keep the interior tender and juicy.
Slice against the grain into steaks or thick strips for serving.
Grill / BBQ / Hotplate (portion into steaks first)
Slice the block into 2–4cm steaks or strips.
Bring to room temp (10–15 min), pat dry.
Sear hard, flip once, then finish on lower heat if needed.
Rest 5 minutes.
Slice against the grain for the best tenderness.
Tip: Chuck Tail Flap has a strong grain — proper slicing transforms the texture. Always carve against the grain, especially when cooking the whole block.
Serving ideas
Caviar & truffle indulgence: Charcoal-seared chuck tail flap with black truffle potato espuma, charred young leek hearts, and a lacquered red wine–citrus glaze finished with a touch of oscietra caviar.
Forest prestige: Slow-roasted wagyu block served with sautéed morel mushrooms, smoked bone-marrow emulsion, caramelised shallot petals, and a deep thyme–black garlic jus layered with umami.
Bright citrus haute cuisine: Thin slices of wagyu with saffron-poached fennel, candied orange zest, confit heirloom tomatoes, and a golden citrus–wagyu reduction that honours Sir Harry’s orange-fed signature flavour.
