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The Peninsula A CUT introduces Australian purebred Wagyu & Wet-aged steaks available from Dec. 9

Published: 2026-09-25 👁 100 views
Last updated 2026-09-25 — In Taiwan’s premium steak market, which has entered a fiercely competitive era, Taipei’s The Peninsula A CUT STEAKHOUSE has imported purebred Wagyu from Robbins Island in Tasmania, Australia. This Wagyu belongs to the Tajima lineage, specifically the Dawsford strain, and is naturally raised in unpolluted pastureland. Starting Dec. 9, A CUT STEAKHOUSE will offer wet-aged 35–45 day ribeye steaks and bone-in short ribs. From January 2016 onward, dry-aged 40–45 day bone-in ribeye steaks will also be available.


▲ The Peninsula A CUT STEAKHOUSE imports purebred Wagyu from Robbins Island in Tasmania, Australia. The photo shows bone-in short ribs. (Photo / Huang Shih-yuan)

Reported by Huang Shih-yuan / Taipei

In Taiwan’s premium steak market, which has entered a fiercely competitive era, Taipei’s The Peninsula A CUT STEAKHOUSE has imported purebred Wagyu from Robbins Island in Tasmania, Australia. This Wagyu belongs to the Tajima lineage, specifically the Dawsford strain, and is naturally raised in unpolluted pastureland. Starting Dec. 9, A CUT STEAKHOUSE will offer wet-aged 35–45 day ribeye steaks and bone-in short ribs. From January 2016 onward, dry-aged 40–45 day bone-in ribeye steaks will also be available.

The Wagyu used by A CUT STEAKHOUSE this time is 36 months old, with a monthly production limited to fewer than 50 head. During the rearing process, after being weaned at seven months, the calves are grazed and fed local grasses as well as seaweed from nearby King Island. The unique climate and geographical environment of Robbins Island contribute to its rich marbling and tender, sweet meat texture.

In terms of pricing, the 7+ grade 340g wet-aged 35–45 day ribeye steak from Tasmania’s Robbins Island Wagyu is NT$4,000 for a single order; the 7+ grade bone-in short ribs from Tasmania’s Robbins Island Wagyu are NT$620 per 100g for a single order; the dry-aged 40–45 day bone-in ribeye steak from Tasmania’s Robbins Island Wagyu weighs approximately 1.8–2kg and is NT$9,000 for a single order (suitable for about 3 people).

Additionally, A CUT STEAKHOUSE has launched a Christmas Eve steak set menu, starting from NT$6,000 + 10%, with three main dish options: bone-in short ribs (360g for two people), ribeye (360g for two people), and filet mignon (150g per person). Other dishes include appetizers such as pan-seared French foie gras, soup like spinach watercress soup, warm appetizers like spiced escolar, fresh herbs, and desserts like the Purple Berry Cup.

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