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Description

Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Indulge in one of Wagyu’s rarest cuts—the Spider/Oyster Steak with a BMS 8–9. Known for its intricate marbling and bold flavor, this elusive steak is a true gem for beef connoisseurs.

Meet the Spider Steak—one of the coolest cuts you’ve probably never heard of. With marbling that looks like a spider web and flavor that hits like a freight train, this Wagyu beauty is a must-try for meat lovers. It’s super juicy, crazy tender, and packed with beefy goodness.

Experience the rich, buttery flavor of Wagyu Spider/Oyster Steak with a BMS 8–9. This rare, ultra-marbled cut delivers bold taste and tender texture—perfect for gourmet grilling or pan-searing.

Origin: Australia.
Marbling: BMS 8-9
Breed: F1-F3.
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 3 - 3.5 LB avg.
Description: Untrimmed.
Packaging: 5-6 steaks wrapped together & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Cooking Method: Cast Iron Sear (Recommended for BMS 8-9)

This method preserves the buttery texture and enhances the crust.

Ingredients:

Wagyu Arañita steak
Kosher salt & black pepper
Neutral oil (e.g., grapeseed or avocado oil)
Optional: garlic cloves, rosemary, thyme, unsalted butter

Instructions:

Preheat Pan: Heat a cast iron skillet over high heat until smoking hot.
Add Oil: Add a small amount of neutral oil.
Sear Steak:
- Place steak in the pan.
- Sear for 1.5–2 minutes per side for medium-rare (depending on thickness).
- Flip only once to develop a good crust.
Optional Baste:
- Add 1 tbsp butter, crushed garlic, and herbs.
- Tilt pan and spoon melted butter over steak for 30 seconds.
Check Internal Temp:
- Medium-rare: 130–135°F (54–57°C)
- Use a meat thermometer for precision.
Rest:
- Let steak rest for 5–10 minutes before slicing.
- Resting allows juices to redistribute.

Serving Suggestions

Slice against the grain for tenderness.
Pair with:
- Chimichurri or ponzu sauce
- Roasted potatoes or grilled vegetables
- A bold red wine (e.g., Malbec or Syrah)