Aus Wagyu Chuck Steak 5 MBS (Shoulder Cut) - 450g-500g

Experience the unrivaled versatility of the Australian Wagyu Chuck Steak with an authentic 5 MBS (Marble Score) grading. While traditional chuck is often reserved strictly for slow cooking, the fine intramuscular marbling of Australian Wagyu completely transforms this cut—delivering an abundance of buttery richness that tenderizes the hearty shoulder muscle.

Whether you sear it in a smoking-hot cast iron to medium-rare or simmer it low-and-slow into the most luxurious beef stew, curry, or braised pot roast of your life, 5 MBS Wagyu Chuck offers steakhouse-level flavor at unbeatable value.

Product Highlights:

• Origin: Premium Australian Wagyu
• Grading: 5 MBS (Marble Score) — Generous, webbed intramuscular fat
• Cut: Shoulder Chuck Steak / Center Cut
• Thickness: ~1 inch thick cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve moisture and rich Wagyu tallow
• Versatility: Suitable for both high-heat skillet searing (reverse-sear / sous vide) and low-and-slow braising
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Chuck Steak (5 MBS)

Method 1: Pan-Sear & Butter Baste (Steak Style)

Thanks to its 5 MBS marbling, you can cook this like a traditional steak! Just follow the resting and slicing rules.

1. Thaw & Rest: Thaw overnight in the refrigerator. Bring to room temperature 20–30 minutes before cooking.
2. Pat Dry & Season: Dry thoroughly with paper towels. Season generously with sea salt and cracked black pepper.
3. High-Heat Sear: Place a cast-iron skillet over medium-high heat. Add just 1/2 tsp oil (the Wagyu marbling will render quickly).
4. Sear: Sear for 2.5 to 3 minutes per side to develop a deep, caramelized crust.
5. Baste: Add 1 tbsp butter, crushed garlic, and fresh rosemary during the final minute, continuously spooning the hot fat over the steak.
6. Rest & Slice: Rest for 7 to 8 minutes. Slicing thinly across the grain is crucial to ensure every bite is exceptionally tender.

Method 2: Low & Slow Wagyu Braise (The Ultimate Comfort Food)

1. Sear the steak on high heat for 2 minutes per side to brown the exterior, then remove.
2. In the same pan, sauté onions, garlic, and mushrooms in the rendered Wagyu fat.
3. Add 1 cup of red wine or beef stock, scraping up the browned pan bits.
4. Return the Wagyu Chuck to the pot, cover tightly, and simmer gently on low heat (or in a 300°F / 150°C oven) for 2 hours. The 5 MBS marbling and collagen melt into a rich, glossy gravy that coats the spoon.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Chuck (5 MBS)

Frequently Asked Questions (FAQ)

What makes Wagyu Chuck different from regular Angus Chuck?

Regular chuck steak is typically lean with thick connective tissue that requires hours of slow cooking to become tender. Australian Wagyu Chuck (5 MBS) features fine, webbed intramuscular fat that melts at low temperatures, tenderizing the meat from within. This allows it to be enjoyed either as a seared steak or as an ultra-decadent braise.

What does 5 MBS mean?

MBS stands for Marble Beef Score on the official Australian grading scale. A 5 MBS score represents medium-to-high marbling—richer and more marbled than standard USDA Choice, delivering an ideal balance of intense beef flavor and buttery Wagyu silkiness without feeling excessively rich.

What dishes are best made with Wagyu Chuck?

Beyond traditional cast-iron steak searing, Wagyu Chuck 5 MBS is phenomenal for Japanese Beef Curry, Bourguignon, Birria Tacos, Texas-style smoked pulled beef, or ground up for the ultimate gourmet smash burger.