Aus Wagyu Zabuton Steak (Denver Cut) 6-7 / 8-9 MBS - 450g-500g

Revered in Tokyo yakiniku temples as the ultimate melt-in-your-mouth delicacy, the Australian Wagyu Zabuton Steak (known in modern butchery as the Denver Cut) gets its name from the traditional Japanese sitting cushion due to its flat, pillowy shape and cloud-like tenderness.

Cut from the under-blade portion of the chuck, scientific shear-force testing ranks this cut as the fourth most tender muscle on the entire steer. When paired with elite Australian Wagyu genetics, it develops an astonishing, tight spiderweb of intramuscular fat that dissolves on the tongue like warm butter.

Choose Your Marble Score (MBS):

• 6–7 MBS (Rich & Balanced): Outstanding marbling that delivers deep umami beef sweetness alongside a silky, buttery texture. Perfect for enjoying as a full, center-of-the-plate steak.
• 8–9 MBS (Ultra-Decadent Luxury): Extreme, snow-white marbling density rivaling Japanese A4/A5 Wagyu. Unbelievably rich and tender—each slice melts effortlessly in the mouth.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Cut: Zabuton / Denver Cut / Chuck Under Blade (expertly trimmed)
• Thickness: ~1 inch thick steakhouse cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve delicate, low-melting-point Wagyu fats
• Best Cooking Methods: Cast-iron pan sear, tabletop grill (Yakiniku style), or charcoal sear
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Zabuton (Denver Cut)

Wagyu Golden Rule: The marbling in Wagyu Zabuton melts at body temperature (~37°C). Never add butter or oil to your pan—the steak will render out its own sweet Wagyu tallow almost instantly.

Method 1: Pan-Seared Whole Steak

1. Thaw Slowly: Thaw in the refrigerator for 24 hours. Keep it in the fridge until 10–15 minutes before cooking (a slightly chilled core prevents the delicate interior marbling from rendering away before a golden crust develops).
2. Season: Blot completely dry with paper towels. Season lightly with coarse flaky sea salt and freshly cracked black pepper.
3. Dry High-Heat Sear: Place a cast-iron skillet over medium-high heat until smoking hot. No oil needed.
4. Sear: Lay the Zabuton in the dry pan. Sear undisturbed for 2 minutes on the first side until an amber, caramelized crust forms. Flip and sear for 90 seconds to 2 minutes on the second side.
5. Baste in Its Own Juices: Spoon the rendered pure Wagyu tallow pooling in the pan over the top of the steak during the final 30 seconds.
6. Rest: Transfer to a warm board and let it rest for 5 to 7 minutes so the liquified fat reabsorbs into the grain.
7. Carve: Slice across the grain into 1/2-inch strips. Serve with flaky Maldon salt, wasabi, or light ponzu.

Method 2: Japanese Yakiniku Style (Thin Slices)

Slice the raw steak into 1/4-inch thin bite-sized rectangles while cold. Flash-sear each piece over a screaming hot grill or skillet for just 20–30 seconds per side and dip in yakiniku sauce or sea salt.

Recommended Doneness: Medium-Rare (130°F–135°F / 55°C). This temperature turns the intramuscular marbling into luscious liquid without drying out the muscle fibers.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Zabuton

Frequently Asked Questions (FAQ)

What does "Zabuton" mean?

In Japanese culture, a zabuton is a plush, square cushion used for sitting on tatami mats. Japanese butchers named this cut "Zabuton" because of its distinctive square, pillow-like shape and cloud-like tenderness when bitten into.

Is Zabuton the same as a Denver Steak?

Yes. In Western butchery, this muscle is officially identified as the Denver Cut (derived from the chuck under blade center). In high-end Japanese and Australian Wagyu butchery, it is referred to by its culinary name, Zabuton.

What is the difference between 6–7 MBS and 8–9 MBS?

6–7 MBS offers a balanced combination of rich, buttery Wagyu fat and satisfying beef flavor, making it great for eating as a whole personal steak. 8–9 MBS represents the pinnacle of marbling—incredibly decadent, intensely rich, and best enjoyed sliced thin with light acidic or salty accompaniments like fresh wasabi or ponzu.