Aus Wagyu Delmonico Steak (Chuck Eye / Ribeye End) 7 MBS - 450g-500g

Often referred to as the "Poor Man's Ribeye"—though there is nothing modest about an MB 7 Wagyu grade—the Australian Wagyu Delmonico Steak is the ultimate insider cut for steak enthusiasts. Cut directly adjacent to the prime rib primal from the chuck eye, this steak shares the exact same muscle groups as the ribeye, delivering almost identical buttery marbling, tenderness, and rich flavor at a fraction of the cost.

With an exceptional 7 MBS (Marble Score), this thick-cut Delmonico boasts fine, spiderweb intramuscular fat that bastes the meat from the inside out as it cooks.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 7 MBS (Marble Score) for decadent, silky marbling
• Cut: Delmonico / Chuck Eye Steak (first cuts off the ribeye primal)
• Thickness: ~1 inch thick cut steak
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve peak freshness and moisture
• Delivery: Shipped via our dedicated temperature-controlled in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Delmonico (7 MBS)

Because of the high 7 MBS fat content, you do not need added cooking oil. A screaming hot cast-iron skillet and simple seasoning yield steakhouse perfection.

1. Thaw Gently: Thaw overnight in your refrigerator. Bring the steak out 15–20 minutes before cooking so the core takes off the chill while keeping the Wagyu marbling intact.
2. Pat Dry & Season: Blot completely dry with paper towels. Season generously on all sides with coarse sea salt and freshly cracked black pepper.
3. Preheat Skillet: Place a heavy cast-iron skillet over medium-high heat until lightly smoking. No oil is needed.
4. High-Heat Sear: Place the steak into the dry pan. Sear for 2 to 2.5 minutes on the first side until a rich, mahogany crust forms. Flip and sear the second side for another 2 minutes.
5. Baste in Wagyu Juices: As the 7 MBS marbling renders out into golden beef tallow, add 1 tbsp unsalted butter, crushed garlic, and a sprig of rosemary to the pan. Spoon the foaming juices continuously over the steak for 45–60 seconds.
6. Rest: Transfer to a warm board and let it rest undisturbed for 6 to 8 minutes to lock in its luscious juices.
7. Slice: Slice against the grain into thick medallions and serve with flaky sea salt.

Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). This temperature allows the dense 7 MBS intramuscular fat to fully melt into buttery juices while keeping the center tender and ruby-pink.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Delmonico (7 MBS)

Frequently Asked Questions (FAQ)

What is a Delmonico Steak?

Originally made famous in the 19th century by Delmonico's restaurant in New York City, the name refers to an exceptionally thick, high-quality tender cut. In modern high-end butchery, a Delmonico is cut from the chuck eye—the muscle located immediately next to the ribeye roll. It contains the exact same center eye and cap muscles as a ribeye.

How does an Australian Wagyu Delmonico compare to a Wagyu Ribeye?

Blind taste tests often find that people cannot distinguish between a Chuck Eye/Delmonico and a traditional Ribeye from the same animal. Because it lies directly adjacent to the rib section, it shares the ribeye's rich marbling and tenderness, making it one of the absolute highest-value luxury steaks you can buy.

What does 7 MBS mean?

MBS stands for Marble Beef Score on the official Australian grading system (ranging from 0 to 9+). An MB 7 grade indicates heavy, intricate webbing of intramuscular fat that delivers incredible tenderness, moisture, and a rich, buttery umami finish without being overwhelming.