Shimo

The artful wagyu for daring and creative cuisine. Shimo is derived from Shimofuri, the Japanese word used to describe fine marbling of beef. Shimo, when combined with the traditional Japanese symbol, translates to frost or snow crystal. Together these embody the speckling of the marbling in our beef, like the fine delicate nature of a snowflake.

Tomahawk

The Shimo Wagyu Tomahawk is a rib eye steak with the bone left in to add extra flavour and drama. The bone assists in the cooking process by transferring heat and retaining moisture in the centre of the steak.

Striploin

Shimo Wagyu Striploin steak is a highly versatile cut, ideal for grilling, or pan-searing. It consists of a muscle that does little work, the longissimus dorsi, making this cut particularly tender. Properly cooked it retains its moisture, resulting in a flavourful well balanced eating experience.

Cube Roll

The Shimo Wagyu Cube Roll is a tender, juicy and flavourful cut of beef. The cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a popular cut for any steakhouse or discerning home chef. The Cube Roll has a natural buttery beefy taste and when cooked, the fat renders, leaving an intense, Juicy flavour.

Oyster Blade (Flat Iron)

The Shimo Oyster Blade is an extremely tender, well-marbled and flavourful cut, excellent for grilling. Sourced from the shoulder it is a versatile cut of meat, that can be cooked low and slow or hot and fast on a charcoal grill. Being from the shoulder, it has a strong, rich beef taste, making it great for those who love bold flavours.

Shimo Wagyu offers a broad range of premium cuts,
please enquire to find out more about the entire range.

Each step up in marbling score adds a level of richness and tenderness, making the eating experience increasingly indulgent. Whether you’re enjoying a steak or a more refined dish, the marble score helps determine just how extraordinary your Shimo Wagyu beef will be.

Elite marbling. These scores represent the highest levels of marbling found in Wagyu beef, excellent for top-tier restaurants and specialty markets.

Experience: Extreme tenderness and a buttery texture that is almost unparalleled. The flavour is intensely rich and complex, with a luxurious mouthfeel.

Very high marbling. This is often considered the pinnacle of Wagyu beef, with an exceptional amount of intramuscular fat that creates an extraordinary eating experience.

Experience: Unbelievably tender with a buttery, rich flavour that is intensely satisfying. The fat content ensures a flavourful bite every time.

High marbling. The meat will have an abundant distribution of fat, leading to a melt-in-your-mouth texture and a rich, buttery taste.

Experience: Very tender with a luxurious mouthfeel and complex flavour profile. The fat adds a sweetness and depth to the overall taste.

Moderate marbling. There is a noticeable amount of fat interspersed within the meat, which contributes to a more succulent texture and richer flavor than lower scores.

Experience: Pronounced beefy flavor and slightly buttery finish.