Aus Wagyu Ribeye Steak (Scotch Fillet) 7 MBS - 450g-500g

Indulge in the gold standard of luxury steakhouse dining with our Australian Wagyu Ribeye Steak (Scotch Fillet), certified with an elite 7 MBS (Marble Score). Cut from the primal rib with both the tender center eye and the prized Spinalis Dorsalis (ribeye cap) intact, this steak represents the peak balance of rich, sweet Wagyu umami and robust beefiness.

An MB 7 rating indicates heavy, fine-textured spiderwebs of intramuscular fat that begin melting at room temperature. As you sear the steak, this marbling liquefies directly into the meat fibers, ensuring each bite is decadently tender, juicy, and dripping with natural Wagyu butter.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 7 MBS (Marble Score) — Dense, intricate intramuscular fat webbing
• Cut: Boneless Ribeye Steak / Scotch Fillet (Crown Cap & Center Eye intact)
• Thickness: ~1 inch thick steakhouse 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 (7 MBS)

Wagyu Cooking Rule: Because 7 MBS marbling renders rapidly, never add oil or butter to your pan. The steak will release an abundance of its own pure, liquid Wagyu tallow within seconds of hitting high heat.

1. Thaw Slowly: Thaw inside the refrigerator for 24 hours. Remove from the fridge 15–20 minutes prior to cooking so the core takes off the chill while keeping the delicate fats firm enough to sear cleanly.
2. Dry & Season: Pat both sides thoroughly dry with paper towels. Season generously with coarse flaky sea salt and freshly cracked black pepper.
3. Preheat a Dry Skillet: Place a heavy cast-iron skillet over medium-high heat until hot. No oil needed.
4. Fast, Intense Sear: Lay the steak gently in the dry skillet. Sear for 2 to 2.5 minutes on the first side until an amber, caramelized crust develops. Flip and sear for another 2 minutes on the second side.
5. Baste in Its Own Tallow: As the dense marbling renders into pure golden beef fat, spoon the juices continuously over the top of the steak during the final 45 seconds of cooking.
6. Resting is Non-Negotiable: Move to a warm wooden board and let it rest undisturbed for 6 to 8 minutes. Slicing too early causes the liquid Wagyu gold to escape onto the board.
7. Carve: Slice across the grain into thick medallions and finish with a sprinkle of flaky sea salt.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C) to Medium (140°F / 60°C). Unlike lean beef, an MB 7 Wagyu steak actually benefits from enough heat to fully liquefy its internal webbing of fat without drying out.

Nutrition Highlights

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

Frequently Asked Questions (FAQ)

What does a 7 MBS rating mean?

In Australia's official AUS-MEAT grading system, marbling is scored from 0 (no marbling) up to 9+. A 7 MBS rating represents the luxury tier—significantly higher in marbling than USDA Prime, producing a silky, buttery mouthfeel without the overwhelming richness of an A5 Wagyu.

Why choose Australian Wagyu over Japanese A5?

While Japanese A5 is celebrated for maximum fat content, it is so rich that most diners can only consume 100–150 grams before feeling full. Australian Wagyu MB 7 strikes the ideal balance: you get that luxurious Wagyu fat and buttery tenderness, but with the robust, savory beef profile of Australian grain feeding, making it enjoyable to eat as a full centerpiece steak.

How should I store the leftover pan drippings?

Do not discard the rendered fat! The fat released in your pan is pure Australian Wagyu tallow. Pour it through a fine strainer into a glass jar and store it in your refrigerator. Use it later to roast potatoes, fry eggs, or sear burgers for instant restaurant flavor.