{"product_id":"buy-australian-wagyu-ribeye-steak-7mbs","title":"Aus Wagyu Ribeye Steak (Scotch Fillet) 7 MBS - 450g-500g","description":"\u003cp\u003eIndulge in the gold standard of luxury steakhouse dining with our \u003cstrong\u003eAustralian Wagyu Ribeye Steak (Scotch Fillet)\u003c\/strong\u003e, certified with an elite \u003cstrong\u003e7 MBS (Marble Score)\u003c\/strong\u003e. Cut from the primal rib with both the tender center eye and the prized \u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e (ribeye cap) intact, this steak represents the peak balance of rich, sweet Wagyu umami and robust beefiness.\u003c\/p\u003e\n\n\u003cp\u003eAn 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.\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 Grain-Fed Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e7 MBS (Marble Score)\u003c\/strong\u003e — Dense, intricate intramuscular fat webbing\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Boneless Ribeye Steak \/ Scotch Fillet (Crown Cap \u0026amp; Center Eye intact)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick steakhouse 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 (7 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWagyu Cooking Rule:\u003c\/strong\u003e Because 7 MBS marbling renders rapidly, \u003cstrong\u003enever add oil or butter to your pan\u003c\/strong\u003e. The steak will release an abundance of its own pure, liquid Wagyu tallow within seconds of hitting high heat.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Slowly:\u003c\/strong\u003e Thaw inside the refrigerator for 24 hours. Remove from the fridge \u003cstrong\u003e15–20 minutes prior to cooking\u003c\/strong\u003e so the core takes off the chill while keeping the delicate fats firm enough to sear cleanly.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e Pat both sides thoroughly dry with paper towels. Season generously with coarse flaky sea salt and freshly cracked black pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePreheat a Dry Skillet:\u003c\/strong\u003e Place a heavy cast-iron skillet over medium-high heat until hot. \u003cstrong\u003eNo oil needed.\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFast, Intense Sear:\u003c\/strong\u003e Lay the steak gently in the dry skillet. Sear for \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e on the first side until an amber, caramelized crust develops. Flip and sear for another \u003cstrong\u003e2 minutes\u003c\/strong\u003e on the second side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaste in Its Own Tallow:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eResting is Non-Negotiable:\u003c\/strong\u003e Move to a warm wooden board and let it rest undisturbed for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. Slicing too early causes the liquid Wagyu gold to escape onto the board.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve:\u003c\/strong\u003e Slice across the grain into thick medallions and finish with a sprinkle of flaky sea salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e to \u003cstrong\u003eMedium (140°F \/ 60°C)\u003c\/strong\u003e. Unlike lean beef, an MB 7 Wagyu steak actually benefits from enough heat to fully liquefy its internal webbing of fat without drying out.\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 (7 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~95g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e190%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eComplete, high-bioavailability amino acid profile\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eMonounsaturated Fatty Acids (Oleic Acid)\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 fats (similar to olive oil) that melt on the tongue\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~11.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e64%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEasily absorbed iron that supports natural energy and stamina\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~15mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e136%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVital for immune resilience and muscle tissue recovery\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.2µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e383%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eSupports cognitive performance and red blood cell production\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 a 7 MBS rating mean?\u003c\/h3\u003e\n\u003cp\u003eIn Australia's official AUS-MEAT grading system, marbling is scored from 0 (no marbling) up to 9+. A \u003cstrong\u003e7 MBS rating represents the luxury tier\u003c\/strong\u003e—significantly higher in marbling than USDA Prime, producing a silky, buttery mouthfeel without the overwhelming richness of an A5 Wagyu.\u003c\/p\u003e\n\n\u003ch3\u003eWhy choose Australian Wagyu over Japanese A5?\u003c\/h3\u003e\n\u003cp\u003eWhile Japanese A5 is celebrated for maximum fat content, it is so rich that most diners can only consume 100–150 grams before feeling full. \u003cstrong\u003eAustralian Wagyu MB 7\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow should I store the leftover pan drippings?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDo not discard the rendered fat!\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":50433301086526,"sku":null,"price":1600.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/aus_wagyu_prime_rib-750-_copy.jpg?v=1727089188","url":"https:\/\/butcherssecrets.ph\/products\/buy-australian-wagyu-ribeye-steak-7mbs","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}