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Beef Mince – Wagyu | Australia | 300g
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Wagyu beef mince, 300g, from the Diamantina Wagyu programme in Queensland, grain-finished for a minimum of 320 days. Halal certified, no added hormones. Rich, well-marbled mince at 20g fat per 100g, suited to burgers, bolognese and meatballs. Try our Beef Meatball and Soba Noodle Soup recipe.
Description
About this cut:
Wagyu beef mince, 300g. Made from Wagyu cattle grain-finished for a minimum of 320 days on the Diamantina Wagyu programme. Rich, well-marbled mince suited to burgers, bolognese, and meatballs. 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:
Ground 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:
Brown over high heat, breaking the mince up as it cooks. Use in bolognese, lasagne, burger patties, or meatballs. The marbling keeps it juicy even well done.
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
- 300g 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
Yes, Wagyu mince is stocked in 300g packs and delivered frozen across Singapore. It comes from the Diamantina Wagyu programme, where cattle are grain-finished for a minimum of 320 days, more than three times the 100 days behind the standard grain-fed mince. Orders placed before 2pm arrive the next day at no delivery charge.
Diamantina runs its Wagyu on a minimum of 320 days of grain finishing, against 100 days for the standard grain-fed programme and 230 days for its Black Onyx Angus line. Longer finishing is what builds the marbling. Cattle are processed at Establishment 203, Grantham, Queensland, under SICHMA Halal certification, with no added hormones.
It depends entirely on the dish. In a burger or a meatball, where the mince is the whole point, the 20g fat per 100g in Wagyu mince keeps the result juicy in a way 15g grain-fed mince does not. In a sauce simmered for hours with tomato, wine and herbs, most of that advantage cooks away. Buy it for dishes where beef is the flavour.
Brown it over high heat, break it up as it goes, then stop. Wagyu mince carries 20g fat per 100g, so it renders quickly and a long hard fry leaves the meat dry in a pool of its own fat. Pour off excess fat rather than cooking it away. It suits bolognese, lasagne, burger patties and meatballs.
No, it stores exactly like any other mince. Keep the 300g pack frozen at minus 18°C until the date on the label, thaw overnight in the refrigerator and cook within 2 days of thawing. The higher fat content makes no difference to freezer life. It does soften faster once out of the freezer, so keep it cold until it hits the pan.
Wagyu mince carries 20g of fat per 100g raw, the highest of the three minces stocked, against 15g for grain-fed and 13g for grass-fed. Protein is 19g per 100g, giving roughly 57g across a 300g pack. Marbling is the entire point of Wagyu, so the fat figure is a feature rather than a fault. Halal certified.
