Leaner than high-marble Wagyu selections, it performs beautifully in slow roasting, braising, smoking, or portioning into generous steaks. Expect bold beef character, steady juiciness, and dependable texture and ideal for both professional kitchens and serious home cooks seeking classic Australian Wagyu flavour without excessive marbling.
Australian Wagyu Bolar Blade — MBS6–7 4.0 – 4.5kg • Whole Block • Halal-Certified
Meet the classic workhorse cut: Wagyu Bolar Blade — structured, flavour-forward, and prized for its deep, honest beef character. With moderate MBS2–3 marbling and the strength of Kidman’s Australian pastoral heritage behind it, this substantial whole piece delivers clean Wagyu richness without excessive fat, making it exceptionally versatile in professional and home kitchens alike.
Cooking guide (whole or portioned)
Best doneness: medium to medium-well for steaks; low and slow for roasts or braises.
Roast (whole 4.0–4.5kg piece)
Preparation
Bring the whole bolar blade to near room temperature (30–45 min). Pat dry thoroughly.
Season generously with salt, cracked pepper, and optional garlic or rosemary.
Searing
Heat a heavy pan or BBQ to high. Sear all sides firmly to build a deep crust.
Roasting
Transfer to a preheated oven at 160–170°C. Cook until internal temperature reaches:
58–60°C for medium
62–65°C for medium-well
Rest 15–20 minutes before carving.
Slice thinly against the grain for best tenderness.
Grill / BBQ (portion into steaks first)
Slice into 2–3cm steaks across the grain. Bring to room temp (15 min), pat dry.
Sear over high heat to develop crust, then move to medium heat to finish gently.
Rest 8–10 minutes before slicing.
Always carve against the grain to shorten muscle fibres and improve tenderness.
Serving ideas
Heritage carving board: Slow-roasted bolar blade, thinly carved and served with roasted root vegetables, horseradish crème fraîche, caramelised shallots, and a rich pan jus infused with thyme and black pepper.
Forest depth: Braised Wagyu with wild porcini, sautéed chestnut mushrooms, smoked marrow glaze, and a deep red wine reduction finished with crisp shallot petals.
