Porterhouse from $34/kg - Grass-Fed Wagyu MB2+ - Roam

Sourced With Care

Roam Australian Wagyu is one of the country's most distinctive Wagyu programs, raised on the lush green pastures of Central Queensland and New South Wales. The brand is built on full blood Japanese Wagyu genetics, refined over decades in Australia for marbling and flavour.

Cattle are extensively grass fed and free to roam, with a naturally longer lifespan and slower maturity than grain finished Wagyu. Every animal is MSA graded for guaranteed eating quality, raised under strict animal welfare standards, and certified True Aussie Beef. Each striploin is hand selected at Cost Cut Meats before it is packed for dispatch.

Why Grass Fed Matters

Grass fed beef is leaner, deeper in flavour, and higher in omega 3 fatty acids than grain finished alternatives. Cattle raised on pasture develop muscle slowly and naturally, building the connective tissue and fat distribution that gives the meat its character.

With Wagyu, grass feeding changes the experience entirely. Most Wagyu is grain finished in feedlots for 300 days or longer, which produces a heavy, ultra rich mouthfeel. Roam's grass fed finish keeps the signature Wagyu marbling and tenderness while delivering a cleaner, more beef forward flavour that lets you eat a full steak rather than just a few rich bites.

Packaging and Storage

Each striploin is cryovac sealed and chilled at the point of butchery to preserve marbling, texture, and shelf life. The vacuum packed cut is then placed into an insulated box with food safe freezer packs for the journey to your door, keeping everything at fridge temperature from dispatch through to delivery.

Once it arrives, keep the striploin refrigerated below 4C and use within 5 to 7 days while sealed in the cryovac bag. To freeze, leave the meat in the original vacuum bag, or portion into steaks first, and store at minus 18C for up to 12 months. Defrost slowly in the fridge over 24 to 48 hours for the best texture, never on the bench, and never refreeze once thawed.

The Cost Cut Meats Promise

Real Australian Wagyu at a fair price, every single time, backed by MSA grading, full blood genetics, and full paddock to pack traceability. If it doesn't meet your standards, it doesn't meet ours. Add to cart and pour yourself a glass of red, because dinner just got serious.

Flavour and Texture

Roam Wagyu MB2+ porterhouse gives you the Wagyu experience without the heavy mouthfeel. The grass fed finish delivers a clean, beef forward flavour layered with the buttery richness Wagyu is famous for. Marbling runs evenly through the cut, melting gently as it cooks and basting the meat from the inside, while the fat cap crisps up beautifully under high heat.

The texture is tender and silky, with that signature Wagyu softness on the bite. It pairs beautifully with sea salt flakes, a smoked butter, or a red wine reduction. Because the marbling does so much of the work, the simplest finishes are usually the best.

How to Cook a Wagyu Porterhouse

How you cook Wagyu porterhouse matters more than how you season it. The rule with MB2+ is hot, fast, and never past medium.

For Steaks

Cut 2.5 to 3cm thick portions, pat dry, and salt 30 minutes ahead. Stand the steak on its fat cap in a smoking hot pan first for 1 to 2 minutes to render, then sear flat for 2 to 3 minutes each side for medium rare. Don't add oil, the Wagyu fat does the work. Rest 5 minutes before slicing.

For a Whole Roast

Sear all sides in a hot pan, then transfer to a 180C oven and cook 18 to 20 minutes per 500g, pulling at an internal temp of 55C for medium rare. Rest 15 minutes loosely under foil before carving.

Pro Tip

Slice across the grain into thin pieces. Wagyu porterhouse is at its best when each bite delivers a balance of muscle, marbling, and that crispy fat cap.

Perfect For

This Wagyu porterhouse fits the weekly upgrade and the special occasion.

Readable version

• Wagyu steak nights: Slice 2.5cm steaks for the pan or BBQ, restaurant quality without the bill.
• Date nights and dinner parties: Two thick cut Wagyu porterhouse steaks, the kind that turns a Friday into an event.
• Meal prep and freezing: Portion into steaks, vac seal, and freeze for Wagyu steak nights on demand.
• BBQ entertaining: Cooks fast on high heat, the kind of steak your mates will still talk about months later.