Aus Wagyu Ribeye Cap Steak (Spinalis Dorsalis) 8-9 MBS - 450g-500g

Widely considered the single most luxurious bite of beef attainable, the Australian Wagyu Ribeye Cap (scientifically known as the Spinalis Dorsalis) takes the crown jewel of the steer and elevates it with world-renowned Wagyu genetics and an elite 8–9 MBS (Marble Score) grading.

Cut exclusively from the outer crescent crowning the ribeye roll, an 8–9 MBS rating puts this steak in the upper echelon of global beef—rivaling Japanese A4/A5 in velvety, melt-in-your-mouth tenderness, but retaining that bold, robust beefiness unique to Australian grain-fed Wagyu.

Product Highlights:

• Origin: Premium Australian Wagyu
• Grading: 8–9 MBS (Marble Score) — Dense, spiderweb intramuscular fat
• Cut: 100% Pure Ribeye Cap / Spinalis Dorsalis (expertly trimmed of heavy gristle)
• Thickness: ~1 inch thick cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve delicate, low-melting-point Wagyu fats
• Delivery: Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Ribeye Cap (8–9 MBS)

Golden Rule of 8–9 MBS Wagyu: At this high marble score, the monounsaturated fats begin to melt at room temperature. Keep the meat cool until searing, and never add oil or butter to the pan—the steak will release plenty of its own pure Wagyu tallow within seconds.

1. Thaw Slowly: Thaw in the refrigerator for 24 hours. Remove from the fridge only 10 to 15 minutes before cooking (a cool core prevents the high-marbled center from rendering away before you get a golden crust).
2. Season Simply: Pat dry thoroughly with paper towels. Season strictly with flaky sea salt and freshly cracked black pepper to let the sweet, buttery Wagyu umami speak for itself.
3. Preheat a Dry Cast-Iron: Heat your cast-iron skillet over medium-high heat until hot. No oil needed.
4. Fast, Intense Sear: Place the steak into the dry pan. Sear for 90 seconds to 2 minutes on the first side until an amber, caramelized crust forms. Flip and sear for another 90 seconds on the second side.
5. Baste in Rendered Wagyu Tallow: As the dense 8–9 MBS marbling liquefies into pure golden fat, spoon the rendered juices continuously over the top of the steak during the final 30 seconds.
6. Resting is Essential: Move to a warm wooden board and let it rest for 6 to 8 minutes. This allows the liquified marbling to reabsorb into the meat fibers rather than pooling onto the board.
7. Carve & Pair: Slice against the grain into 1/2-inch strips. Pairs gorgeously with flaky Maldon salt, freshly grated wasabi, or light citrus ponzu to cut the richness.

Ideal Doneness: Medium-Rare (130°F–135°F / 55°C). You need enough direct heat to render this high-density marbling into silk, but do not cook past medium.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Ribeye Cap (8–9 MBS)

Frequently Asked Questions (FAQ)

What does an 8–9 MBS (Marble Score) mean?

The Australian Wagyu grading scale runs from MB 0 (no marbling) up to MB 9+ (maximum marbling). An 8–9 MBS rating represents the top tier of Australian beef, featuring exceptionally dense, fine-textured white marbling that yields a dining experience nearly indistinguishable from Japanese A5 Wagyu.

What does the Spinalis taste like with an 8–9 MBS grade?

It is the richest cut available. While center-cut ribeyes have a firm, distinct fat cap, the 8–9 MBS Spinalis features fine, spiderweb marbling throughout every single muscle fiber. The texture is buttery and silky, requiring virtually no chewing.

Can I keep the rendered fat from the pan?

Absolutely! The rendered fat from an 8–9 Wagyu steak is 100% pure culinary Wagyu tallow. Pour it into a clean jar and store it in your refrigerator to roast baby potatoes, sauté mushrooms, or fry eggs later on.