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AUSTRALIA AUSTRALIA
Grading: BMS 9+

Stone Axe Wagyu | Deckle | BMS 9+

Stone Axe Wagyu | Deckle | BMS 9+

£39.95
£64.95 £39.95
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0.8kg
Serves 4 (estimate based on 200g per portion)

Free delivery on orders over £150.

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about this product

Australian Full Blood Wagyu Deckle BMS 9+

With a Beef Marbling Score of 9+, this Stone Axe Full Blood Wagyu Deckle offers a richly marbled cut with exceptional depth of flavour. Taken from the shoulder, it combines tender muscle with intricate fat distribution, creating a buttery, succulent texture. Perfect for roasting, slow-cooking, or slicing for high-heat searing, it delivers a refined and indulgent eating experience.

Sourced from Stone Axe’s Japanese Black Cattle, raised in Australia’s pristine cattle country, this cut reflects precise breeding, attentive rearing, and a meticulous grain-finishing process. Available exclusively through Tom Hixson of Smithfield, it showcases our dedication to sourcing only the finest beef.

how it works

Free Delivery Nationwide
Free Delivery Nationwide

Free delivery for orders over £150. Orders under £150 are subject to a £7.99 delivery fee.

Further info on delivery times can be found here.

Protective Chilled Packaging
Protective Chilled Packaging

All orders are shipped in our reinforced chilled packaging to keep the produce safe during transit.

Regular Contact
Regular Contact

We'll be in touch at each stage of delivery, keeping you up to date on your order's whereabouts.

If you have any questions, please see our FAQs page for further help and advice. Or alternatively email us at homedining@tomhixson.co.uk.

For further information on our Halal Produce, please click here.

We supply quality produce to some of London's finest restaurants. For wholesale queries, please contact our team on 020 7248 3569 or email wholesale@tomhixson.co.uk.

Good for
Grill

Grill

Roasting

Roasting

Broilling

Broilling

Pan-frying

Pan-frying

DECKLE
DECKLE

The Deckle is a highly prized secondary cut taken from the shoulder, sitting just above the brisket. Sometimes referred to as the “cap of the brisket,” it is composed of well-marbled muscle that works hard during the animal’s life, developing both rich flavour and a distinctive texture.

What sets the Deckle apart is its exceptional marbling and deep beefy character. When cooked low and slow, the intramuscular fat renders down to create buttery tenderness, while the muscle fibres retain enough bite to give a satisfying mouthfeel. This balance of succulence and structure makes it particularly popular for barbecue, braising, or smoking, where it delivers layers of flavour and melt-in-the-mouth indulgence.