{"product_id":"wagyu-rib-fillet","title":"Wagyu Rib Fillet Steak 250g — MB 8–9, Japanese Bloodlines (Grass-Fed and Grain Polished Australian)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe steak the chefs reach for.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOur Wagyu Rib Fillet (also known as Scotch Fillet or Ribeye) is cut from \u003cstrong\u003eJapanese bloodline cattle raised on our family farm\u003c\/strong\u003e — and it's the steak that shows off everything Wagyu does best. The natural marbling here is \u003cstrong\u003enext level\u003c\/strong\u003e — MB 8–9 means fine, lacy intramuscular fat running right through the meat, melting during cooking to baste it from the inside out.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result? A steak with \u003cstrong\u003ethe richest, most buttery flavour\u003c\/strong\u003e in our range. Rib fillet sits between the lean tenderness of the eye fillet and the bigger, beefier bite of the rump — making it the all-rounder favourite of steak lovers and chefs alike.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHand-cut at \u003cstrong\u003e2.5cm thick\u003c\/strong\u003e — the ideal thickness to build a deep crust and keep the centre perfectly pink and juicy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to cook it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBring to room temperature. Season simply with sea salt — \u003cstrong\u003eWagyu doesn't need much\u003c\/strong\u003e, the fat does the work. Sear in a hot, dry pan for 2–3 minutes each side for medium-rare. \u003cstrong\u003eNo oil needed\u003c\/strong\u003e — the rendering fat is all the cooking medium you'll want. Rest for 5 minutes before slicing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBest served simply: a flake of sea salt, a grind of pepper, maybe a knob of butter melting on top. Don't drown it in sauce — let the marbling speak for itself.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy our Wagyu Rib Fillet is special:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e✔ \u003cstrong\u003eMB 8–9 marbling\u003c\/strong\u003e — exceptional even by Wagyu standards ✔ \u003cstrong\u003eJapanese bloodlines\u003c\/strong\u003e — the real thing, raised on Australian pastures ✔ \u003cstrong\u003e2.5cm hand-cut\u003c\/strong\u003e — the chef's choice thickness ✔ \u003cstrong\u003eFamily farm direct\u003c\/strong\u003e — raised, processed and packed on our property ✔ \u003cstrong\u003eThe connoisseur's steak\u003c\/strong\u003e — rich, buttery, unforgettable\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePack details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Single steak, 250g\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eCut thickness:\u003c\/strong\u003e 2.5cm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMarble Score:\u003c\/strong\u003e MB 8–9\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBeef:\u003c\/strong\u003e Wagyu, Japanese bloodlines, raised on our family farm\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Sold frozen. Use within 3 days of defrost.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"The Beef Bus ","offers":[{"title":"Default Title","offer_id":48083325518065,"sku":"RIB-FILLET","price":35.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0795\/1070\/0273\/files\/original_58be40a9-77be-4bc6-a6db-933f68b4d1fd.jpg?v=1777066227","url":"https:\/\/www.fromfarmtofridge.com.au\/products\/wagyu-rib-fillet","provider":"The Beef Bus ","version":"1.0","type":"link"}