The steak you cook when the occasion deserves it. A full rib eye on a long, French-trimmed bone, cut from Diamantina Wagyu and graded MB8-9 — the top end of the marbling scale.

At that score the fat is woven right through the muscle, not just around it. It renders as the steak cooks, basting the meat from the inside and giving you that buttery, melt-away texture Wagyu is known for, while the bone adds a deeper, beefier note you don't get from a boneless cut.

Diamantina is Stanbroke's premium beef brand — three generations of family farming, cattle born and raised on natural Australian pastures, processed in their own facility with full traceability from paddock to pack. A 2025 World Steak Challenge gold medal and back-to-back AWA gold medals in 2025 and 2026 tell you the rest. DiamantinaDiamantina

• Marble score MB8-9
• Minimum 320 days grain finished
• 100% Australian, single-source traceable
• Approx. [weight] per steak — serves [2–3]
• Vacuum sealed, cryovac

How to cook it: Bring to room temperature for an hour. Sear hard on all sides including the fat cap, then finish over indirect heat or in a 180°C oven to 52–54°C internal for medium-rare. Rest 10–15 minutes, carve off the bone and slice across the grain. Salt only — this beef doesn't need help.