{"product_id":"buy-australian-wagyu-ribeye-cap-spinalis-8-9mbs","title":"Aus Wagyu Ribeye Cap Steak (Spinalis Dorsalis) 8-9 MBS - 450g-500g","description":"\u003cp\u003eWidely considered the single most luxurious bite of beef attainable, the \u003cstrong\u003eAustralian Wagyu Ribeye Cap\u003c\/strong\u003e (scientifically known as the \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e) takes the crown jewel of the steer and elevates it with world-renowned Wagyu genetics and an elite \u003cstrong\u003e8–9 MBS (Marble Score)\u003c\/strong\u003e grading.\u003c\/p\u003e\n\n\u003cp\u003eCut 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.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Premium Australian Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e8–9 MBS (Marble Score)\u003c\/strong\u003e — Dense, spiderweb intramuscular fat\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e 100% Pure Ribeye Cap \/ Spinalis Dorsalis (expertly trimmed of heavy gristle)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve delicate, low-melting-point Wagyu fats\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Handled in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Ribeye Cap (8–9 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eGolden Rule of 8–9 MBS Wagyu:\u003c\/strong\u003e At this high marble score, the monounsaturated fats begin to melt at room temperature. Keep the meat cool until searing, and \u003cstrong\u003enever add oil or butter to the pan\u003c\/strong\u003e—the steak will release plenty of its own pure Wagyu tallow within seconds.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Slowly:\u003c\/strong\u003e Thaw in the refrigerator for 24 hours. Remove from the fridge only \u003cstrong\u003e10 to 15 minutes before cooking\u003c\/strong\u003e (a cool core prevents the high-marbled center from rendering away before you get a golden crust).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeason Simply:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreheat a Dry Cast-Iron:\u003c\/strong\u003e Heat your cast-iron skillet over medium-high heat until hot. No oil needed.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFast, Intense Sear:\u003c\/strong\u003e Place the steak into the dry pan. Sear for \u003cstrong\u003e90 seconds to 2 minutes\u003c\/strong\u003e on the first side until an amber, caramelized crust forms. Flip and sear for another \u003cstrong\u003e90 seconds\u003c\/strong\u003e on the second side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaste in Rendered Wagyu Tallow:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResting is Essential:\u003c\/strong\u003e Move to a warm wooden board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. This allows the liquified marbling to reabsorb into the meat fibers rather than pooling onto the board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve \u0026amp; Pair:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eIdeal Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e. You need enough direct heat to render this high-density marbling into silk, but do not cook past medium.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Ribeye Cap (8–9 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~88g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e176%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eComplete, highly bioavailable muscle-building protein\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eOleic Acid (Monounsaturated Fat)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVery High\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHeart-healthy monounsaturated fat that melts cleanly on the palate\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eEssential Fatty Acids (Omega 3 \u0026amp; 6)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSubstantially higher omega concentrations than conventional grain-fed beef\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~10mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e55%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports vital oxygen flow and combats fatigue\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc \u0026amp; Vitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e120%+\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports immune health, cellular repair, and natural energy\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhat does an 8–9 MBS (Marble Score) mean?\u003c\/h3\u003e\n\u003cp\u003eThe Australian Wagyu grading scale runs from MB 0 (no marbling) up to MB 9+ (maximum marbling). An \u003cstrong\u003e8–9 MBS rating represents the top tier of Australian beef\u003c\/strong\u003e, featuring exceptionally dense, fine-textured white marbling that yields a dining experience nearly indistinguishable from Japanese A5 Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does the Spinalis taste like with an 8–9 MBS grade?\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan I keep the rendered fat from the pan?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAbsolutely!\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":47586367603006,"sku":null,"price":1350.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_revribeye.png?v=1761062477","url":"https:\/\/butcherssecrets.ph\/products\/buy-australian-wagyu-ribeye-cap-spinalis-8-9mbs","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}