Mayura Station
Cooking Characteristics
High oleic acid, a low melting point and marbling that self-bastes — how Mayura Full-Blood Wagyu behaves under heat.
For Chefs
How Mayura behaves under heat
Mayura Wagyu carries some of the highest concentrations of monounsaturated fat of any food — the same good fats found in olive oil and avocado.
That fat composition, particularly oleic acid, is why the beef cooks the way it does: a lower melting point, a self-basting render and a texture that is unmistakably buttery.
The science
It starts with the marbling
The high oleic-acid content gives the fat a lower melting point, so it begins to dissolve at a lower temperature.
The flavour becomes more complex and layered — a sweetness and depth that sets Full-Blood Wagyu apart from standard grain-finished beef. The beef is also HGP-free and antibiotic-free.
On the grill
Let the beef do the work
As it cooks, the fat renders at relatively low temperatures, keeping the meat exceptionally moist and tender.
The abundant marbling self-bastes — the beef essentially cooks itself — so a hot, fast sear and simple seasoning are usually all a steak needs.
At a glance
The marbling does not just melt — it self-bastes, so the beef essentially cooks itself.
— Mayura Station
Cook with Mayura
Talk to our foodservice team about the cuts and grades for your kitchen.