Premium cuts, special prices every Monday.
Rich, buttery, and beautifully marbled the Diamantina Wagyu Sirloin Piece is a 2kg portion of fine dining quality beef, hand-selected from our SB 8–9 marble score range. Known for its balance of tenderness and bold beef flavour, this cut is ideal for creating perfectly portioned steaks or roasting whole for a luxe centerpiece.
Wagyu Sirloin Piece 2kg - SB 8-9 is backordered and will ship as soon as it is back in stock.
Pickup available at Peter Augustus Store Camp Hill
Usually ready in 24 hours
Wagyu Sirloin Piece 2kg - SB 8-9 is backordered and will ship as soon as it is back in stock.
Exceptional Wagyu flavour in a versatile premium cut.
Rich, buttery, and beautifully marbled, the Diamantina Wagyu Sirloin Piece is a 2kg portion of fine dining quality beef, hand-selected from our SB 8 to 9 marble score range. Known for its perfect balance of tenderness and bold beef flavour, this cut is ideal for slicing into premium steaks or roasting whole as a luxe centrepiece.
Sourced from Stanbroke’s world-class Wagyu program, this sirloin delivers the melt-in-your-mouth experience that only high-grade Wagyu can offer.
Pure Wagyu comes from fullblood or purebred Wagyu genetics (97.75%+ Wagyu), offering the highest potential for marbling, tenderness, and flavour complexity. Unlike crossbred Wagyu, PURE Wagyu delivers the signature melt-in-your-mouth texture, rich buttery flavour, and refined eating experience that sets it apart. This product is 400 days grain finished to maximise marbling and flavour, with no added hormones.
Steak Night: Slice into 250 to 300g steaks, and sear over high heat for a rich crust and juicy centre. Rest well, and finish with truffle butter, or chimichurri.
Roast Whole: Season with salt, and rosemary, then roast at 160°C until internal temperature reaches 52 to 54°C for medium-rare. Rest, and carve thinly for an impressive serve.
Sous Vide & Sear: Cook sous vide at 54°C for 2 hours, then finish in a hot pan for a perfectly even, tender result.
Keep frozen at or below −18°C.
Thaw under refrigeration (0–4°C) before use.
Do not thaw at room temperature.
Do not refreeze once thawed.
Once thawed, consume within 24–48 hours.
Cook thoroughly before consumption.
Striploin, also known as Sirloin, New York Strip, or Porterhouse (when bone-in), is a premium cut prized for its bold flavour and balanced tenderness. It comes from the short loin of the cow and features a fine grain with a satisfying bite. It's a favourite among chefs and home cooks alike for its generous marbling and robust, beefy taste.
All of our beef is from our parent company Stanbroke Beef. This is important as the quality of the beef and ultimately your eating experience is determined by the care that has been shown to the animal during each stage of the production process. Any undue stress the animal experiences at any stage of its life is detrimental to the beef it will produce.
As Stanbroke owns and operates each stage of the production process, strict best practices are followed to ensure the animals always receive the highest of care and that’s why at Peter Augustus we can guarantee the quality of our product each and every time.
The SB Score measures intramuscular fat (the white flecks in the meat). Higher scores mean more marbling, which results in superior tenderness, juiciness, and a richer, buttery flavour.
Vacuum sealing removes air from the packaging, slowing oxidation and bacterial growth to extend freshness and shelf life. When stored correctly at 0–4°C, you can expect the following guide:
For longer storage, keep products frozen at -18°C, where vacuum sealed meat can last 1 to 3 years depending on the cut and consistency of temperature.
Once opened, the shelf life reverts to that of standard fresh products, so we recommend consuming promptly.
For longer delivery routes, some items may arrive partially or fully frozen to ensure they remain within safe temperatures during transit.
Our beef is vacuum sealed to lock in freshness and extend shelf life by removing oxygen. This can cause the meat to appear darker or slightly purplish due to natural myoglobin, which is completely normal.
Once opened, simply let your steak rest out of the packaging for 10 to 20 minutes. As it’s exposed to air, it will “bloom” back to its natural rich red colour. Rest assured, your beef is fresh and perfectly safe to enjoy.
Yes. If the “Use By” date is within range your meat is fresh. Any colour variation from vacuum sealing is normal and will return to its natural red once opened and allowed to bloom.
We offer a range of pickup and delivery options to suit you:
All delivery orders are packed in a food-safe, insulated chilled box with ice packs to maintain safe temperatures throughout transit.
Yes, our butchers are happy to accommodate custom cutting requests where possible and safe to do so. For example, you may like a rump cap portioned into steaks. Simply specify your preferred thickness or weight per piece, such as approximately 2.5cm or 300g portions.
You can add these instructions in the “View Cart” section before checkout using the notes box or send them through to us via email.
We use specialist refrigerated courier partners to keep your order within the cold chain from dispatch to delivery. Each order is packed in a thermal carton lined with VISYCELL® sustainable insulation, a food-grade, biodegradable material designed to maintain a consistent chilled temperature throughout transit.
We also include large 1kg ice gel packs in every box to help keep your products at optimal temperature. Our packaging has been tested to maintain safe temperatures for a few hours after delivery when left in a shaded area.
While the outer carton may show signs of handling during delivery, the internal insulation is specifically built to protect the contents and preserve freshness.
If you detect any issues with the temperature or seal of your products upon arrival, please contact our team immediately so we can find a solution for you.
