Australian Wagyu Bam Bam Bone-In Ribeye – 48–64 oz, BMS 6–7
The Australian Wagyu Bam Bam is a dramatic
48–64 oz bone-in ribeye created for sharing.
With BMS 6–7 marbling, exceptional juiciness
and rich beef flavor, this large-format Wagyu steak turns dinner
into an experience.
Its substantial thickness and long bone make the Bam Bam an
impressive centerpiece for entertaining, celebrations or anyone
looking to recreate a premium steakhouse experience at home.
One Bam Bam can serve approximately 4–6 people
as a rich Wagyu centerpiece.
The Wagyu Steak Company Standard
Large-format Australian Wagyu selected for rich marbling, bold beef flavor and an unforgettable presentation.
Australian Wagyu Performance Index
A quick guide to this cut’s flavor, texture, cooking style and ideal occasion.
Compare Australian Wagyu Marbling Levels and Understand What Makes Each Grade Unique
| Comparison category | 4–5 BMS Light marbling | 6–7 BMS Moderate marbling | 8–10 BMS High marbling | 10+ BMS JAPANESE WAGYU |
|---|---|---|---|---|
| Appearance |
|
|
|
|
| Marbling level | Light marbling with fine streaks of intramuscular fat. | Moderate marbling with good distribution throughout. | High marbling with abundant, well-distributed intramuscular fat. | Exceptionally dense marbling characteristic of ultra-high-grade Japanese Wagyu. |
| Flavor profile | Excellent beef flavor with less richness. | Balanced beef flavor with buttery richness. | Rich, buttery flavor with a luxurious finish. | Deep umami with pronounced buttery richness. |
| Tenderness | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional | ★★★★★ Exceptional |
| Richness | Light | Balanced | Rich | Extremely rich |
| Best for | Customers who enjoy classic beef flavor with exceptional tenderness. | Customers seeking the ideal balance of beef flavor and buttery richness. | Customers who enjoy a richer, more indulgent Australian Wagyu experience. | Customers exploring an ultra-rich Japanese Wagyu tasting experience. |
Light marbling
Moderate marbling
High marbling
Japanese Wagyu
There is no single “best” BMS—only the best BMS for your taste, portion size and occasion.
Choose 4–5 BMS for a classic steak experience.
Choose 6–7 BMS for flavor, tenderness and value.
Choose 8–10 BMS for a rich, luxurious steak experience.
Japanese Wagyu 10+ offers an intensely marbled tasting experience.
A Personal Recommendation
Tim Berg, Wagyu Steak CompanyIf you're looking for a steak that turns dinner into an event, the Bam Bam is one of the most impressive cuts we offer.
At 48–64 ounces, this isn't an individual steak. It's a massive Australian Wagyu bone-in ribeye meant to be cooked whole, sliced and shared. The BMS 6–7 marbling gives it tremendous juiciness and richness while still delivering the beef flavor and texture you expect from a great ribeye.
What I especially like about the Bam Bam is the experience of serving it. Put the whole steak on the table, let everyone see it, then slice it for the group. It makes an incredible centerpiece for a family dinner, celebration or a night when you simply want to cook something memorable.
This is a cut I recommend taking your time with. Sear it well on every side, finish it over indirect heat to approximately 132°F internal temperature, and give it a full 15-minute rest before slicing. Done correctly, it's an extraordinary steak to share.
Cook It With Confidence
Follow these steps to develop a deeply browned crust while preserving the rich marbling, bold beef flavor, and juicy center of this Premium Australian Wagyu Ribeye.
Thaw the Bam Bam completely in the refrigerator overnight. Remove it from the refrigerator 30–45 minutes before cooking, unwrap it, and pat all surfaces thoroughly dry. A dry exterior will help develop a better crust during the initial sear.
Season the Bam Bam generously with coarse sea salt. Preheat the grill to 400–500°F and prepare both direct and indirect heat zones. Because Wagyu renders substantial fat, stay close to the grill and be prepared to manage flare-ups during the initial sear.
Place the Bam Bam over direct high heat and sear for approximately 5 minutes on each main side to develop a deep brown crust. Then carefully sear the edges for approximately 1 minute each. Watch closely and move the steak as needed to control flare-ups from the rendering Wagyu fat.
Move the Bam Bam away from direct flame and finish over indirect heat with the grill closed. Allow approximately 20 minutes as a guide, checking the center periodically with an instant-read thermometer. Continue cooking until the center reaches approximately 132°F. Cooking time will vary depending on thickness, starting temperature and grill heat.
Remove the Bam Bam from the grill and rest it for a full 15 minutes before slicing. This allows the juices to redistribute throughout the large steak. After resting, slice the meat away from the bone, then cut into slices for sharing. Serve immediately.
Use internal temperature—not cooking time—to determine doneness. Large-format Wagyu cuts such as the Bam Bam vary significantly in thickness, so cooking time will vary. Check the center with an instant-read thermometer and cook to your desired internal temperature.
| Doneness | Internal Temperature |
|---|---|
| Rare | 117°F |
| Medium Rare | 127°F |
| Joe's Bam Bam Target | 132°F |
| Medium | 134°F |
| Medium Well | 140°F |
| Well Done | 150°F |
Important: Internal temperature is more reliable than cooking time. Steak thickness, starting temperature and grill temperature can all affect how long the Bam Bam takes to cook. Because Australian Wagyu renders substantial fat, manage flare-ups carefully and finish this large-format steak over indirect heat.
Helpful Information
Answers to common questions about preparing, cooking, portioning, storage and serving Australian Wagyu Ribeye.
For best results, season the Bam Bam with coarse sea salt and sear it over direct high heat for approximately 5 minutes on each main side to develop a deep brown crust. Then move it to indirect heat, close the grill and continue cooking until the center reaches approximately 132°F. Because the Bam Bam is thick and heavily marbled, watch carefully for flare-ups as the Wagyu fat renders. Rest for a full 15 minutes before slicing. No butter or cooking oil is necessary.
One 48–64 oz Australian Wagyu Bam Bam is designed for sharing and will generally serve approximately 4–6 people as a rich Wagyu centerpiece. Because of its substantial size and marbling, we recommend slicing it after cooking and serving it family-style rather than treating it as an individual steak.
Yes. Thaw the Bam Bam completely in the refrigerator before cooking. Because this is an exceptionally thick 48–64 oz steak, we recommend allowing plenty of time for it to thaw fully and evenly. Once thawed, remove it from the refrigerator approximately 30–45 minutes before cooking, unwrap it and pat all surfaces thoroughly dry before seasoning and searing.
Keep the Bam Bam frozen until you are ready to use it. For best quality, thaw it slowly in the refrigerator while it remains in its original packaging. Once completely thawed, keep refrigerated and cook promptly. Do not refreeze after thawing.
The Bam Bam is a massive 48–64 oz bone-in Australian Wagyu ribeye designed to be cooked whole, sliced and shared. Its BMS 6–7 marbling provides exceptional juiciness and richness while maintaining the bold beef flavor of a ribeye. The combination of its dramatic long bone, substantial thickness and impressive presentation makes the Bam Bam as much an experience as it is a steak.
Both are large-format BMS 6–7 Australian Wagyu bone-in ribeyes designed for sharing. The primary difference is size. The Bam Bam weighs approximately 48–64 oz, while the Mini Bam Bam weighs approximately 38–47 oz.
Because of the size difference, cooking time also varies. Using Joe’s sear-and-indirect-heat method, a Bam Bam typically takes approximately 30 minutes total, while a Mini Bam Bam typically takes approximately 25 minutes. Always use internal temperature rather than time alone as your guide, with a target of approximately 132°F.
Shipping is calculated separately and is not included in the Bam Bam’s product price. Because the Bam Bam is a large 48–64 oz steak that must remain properly frozen during transit, shipping costs vary based on the destination and order size. Available shipping options and costs will be shown during checkout.
Australian Wagyu contains abundant intramuscular fat that begins to render as the steak cooks. With a large, highly marbled steak like the Bam Bam, that rendered fat can drip onto the heat source and create flare-ups. Stay close to the grill during the initial sear and move the steak as needed to prevent the exterior from burning. Once all sides are well browned, finish the Bam Bam over indirect heat with the grill closed until the center reaches approximately 132°F.
No. Australian Wagyu contains abundant natural marbling, so additional butter or cooking oil is unnecessary. As the Bam Bam cooks, its own fat renders and provides plenty of richness for browning and flavor. Season simply with coarse sea salt and let the Wagyu speak for itself.
After cooking, allow the Bam Bam to rest for a full 15 minutes. Remove the meat from the bone, identify the direction of the muscle fibers, and slice across the grain. Arrange the slices on a serving board or platter and serve family-style. Because Australian Wagyu is exceptionally rich, smaller portions allow 4–6 people to enjoy the Bam Bam as a shared centerpiece.
Still have a question? Contact us and we will help you choose or prepare the right cut.
Complete the Experience
Pair your Australian Wagyu with carefully selected additions for an unforgettable steakhouse dinner at home.
Sweet, delicate king crab creates an extraordinary surf-and-turf dinner.
Large, naturally sweet scallops add an elegant seafood course to the meal.
Exceptionally tender with a delicate, buttery texture for guests who prefer a softer, more refined steak experience.
Exceptionally rich marbling for customers who prefer maximum steakhouse flavor.
