ICON XB Wagyu

ICON XB Wagyu The icon of Australian Beef.

The ICON Striploin in two states.Raw, the marbling maps itself across every face - fat distributed evenly, consistent fr...
10/09/2026

The ICON Striploin in two states.

Raw, the marbling maps itself across every face - fat distributed evenly, consistent from one piece to the next.

Seared, that fat has moved through the muscle, building flavour as it goes.

Before the marble score, there’s the animal. This is what the genetics look like from the outside.
03/09/2026

Before the marble score, there’s the animal. This is what the genetics look like from the outside.

Found between the rib bones in the forequarter, intercostals are richly marbled strips that deliver intense flavour conc...
01/09/2026

Found between the rib bones in the forequarter, intercostals are richly marbled strips that deliver intense flavour concentration and a uniquely succulent texture.

Fast cooking over high heat enhances caramelisation while preserving tenderness and juiciness. A cut that performs across yakitori, woodfire, and high heat sear formats.

The ICON Intercostals. A chef’s cut hiding in plain site.

27/08/2026

“One of the things that certainly makes the biggest difference in the production of good quality Wagyu is soil health and the diversity of pasture.”

One muscle. One cut. The Flat Iron emerges from the Oyster Blade. Remove the sinew, reveal the steak. This is what the I...
26/08/2026

One muscle. One cut. The Flat Iron emerges from the Oyster Blade.

Remove the sinew, reveal the steak. This is what the ICON infraspinatus looks like before and after the work.

20/08/2026

Another day in the paddock.

Cut from the forequarter, the deckle is one of the most intensely marbled sections of the rib primal. With a buttery tex...
20/08/2026

Cut from the forequarter, the deckle is one of the most intensely marbled sections of the rib primal.

With a buttery texture and exceptional flavour, it delivers a richness that holds across a variety of applications: slow roast, chargrill, woodfire - built for premium steak service and shared dining.

The ICON Deckle. A lesser-known cut worth getting to know.

30/07/2026

Defined by the landscape behind it.

16/07/2026

Every morning, the same commitment.

09/07/2026

“Hitting the key notes of a perfect steak.”

Address

8/10 Eagle Street
Brisbane City, QLD
4000

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