Australian Wagyu NY Strip Green - 45 Day Dry Aged

• ORIGIN: Australia
• SCORE: BMS 4/5 (GREEN LABEL)
• F4 PUREBRED (75%+ Japanese Wagyu genetics)
• Halal Certified
• DRY AGED 45 DAYS (in-house)
• 1.5" THICK CUTS

A first for Ligma: Australian Wagyu, dry aged 45 days in our climate-controlled chamber. The result is concentrated, beef-forward flavor with a clean nutty finish and the dark, funky-in-a-good-way notes that only dry aging unlocks. We chose 45 days specifically — high-marbling Wagyu doesn't need the 60+ days lean steer beef requires, and the shorter window preserves the buttery character.

Cut to a generous 1.5" thickness — the ideal depth for a hard sear, a full medium-rare center, and the kind of crust dry-aging makes possible.

A note from Josh: this one happened because customers kept asking. They asked, I listened. Never thought I'd be doing dry-aged Wagyu, but here we are — and the only honest answer to “was it worth the time?” is try one and tell me. Consider this batch experimental: F4 Purebred genetics on Green Label marbling, run through our chamber for 45 days to see what would happen. If this lands well with you, it won't be the last time.

Click here to learn more about marble scores.

Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur.

To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail.

All sales are final.