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Diced Beef – Wagyu | Australia | 400g
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Wagyu diced beef, 400g, from the Diamantina Wagyu programme in Queensland, grain-finished for a minimum of 320 days. Halal certified, no added hormones. Marbling melts through a slow-cooked stew, and the cubes skewer and grill well too. Try our Japanese Beef Cubes recipe.
Description
About this cut:
Wagyu diced beef, 400g. Cut from Wagyu cattle grain-finished for a minimum of 320 days on the Diamantina Wagyu programme. Well-marbled and tender, suited to stews, curries, or skewers. Halal certified.
Where it comes from:
Diamantina Wagyu programme (Stanbroke), grain-finished for a minimum of 320 days at Establishment 203, Grantham, QLD. Halal certified.
How it gets to you:
Cut and blast frozen shortly after boning in Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Slow-cook in a stew or curry for 1.5 to 2 hours until tender. Or skewer and grill over high heat for 3 to 4 minutes per side, turning regularly. Season simply and let the marbling do the work.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Wagyu programme (Stanbroke), Grantham, QLD, Australia; minimum 320 days grain-finished
- Wagyu, minimum 320 days grain-finished; Halal certified; no added hormones
- 400g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
Wagyu diced beef is sold in 400g packs and delivered frozen islandwide in Singapore, free next day on orders before 2pm. The beef is grain-finished for a minimum of 320 days on the Diamantina Wagyu programme. A 400g pack is enough for a stew or curry serving three, or for roughly 12 skewers.
Yes, both come from the Diamantina Wagyu programme and the same minimum 320 days of grain finishing at Establishment 203, Grantham. The difference is format: the diced beef is cut into cubes for slow cooking and skewers, while the mince is ground for burgers and sauces. Both are Halal certified and produced with no added hormones.
Wagyu takes to slow cooking well, which surprises people who associate it only with a quick-seared steak. The marbling melts through a stew over 1.5 to 2 hours and does the work a splash of oil would otherwise do. What would be wasted is a Wagyu steak cut cooked until it falls apart. Diced beef is portioned for exactly this job.
Slow-cook the cubes in a stew or curry for 1.5 to 2 hours until they give to a fork. The alternative is skewering and grilling over high heat for 3 to 4 minutes per side, turning regularly. Thaw overnight in the refrigerator first. Season simply, because the marbling supplies most of the flavour without help.
Yes, and dice is easier to split than most formats. Separate the frozen cubes before they thaw through, take what you need and return the rest to the freezer straight away. Once a portion has thawed in the refrigerator, cook it within 3 days and do not refreeze it. A full 400g pack thaws overnight.
Diced beef is not a lean cut. Wagyu diced beef runs 18g fat per 100g, sitting between the Wagyu mince at 20g and the grass-fed mince at 13g. Protein is 19g per 100g, so a 400g pack carries around 76g. If leanness is the priority, the grass-fed stir fry strips at 5g fat per 100g are the leanest beef stocked.
