Wagyu Rib Fillet Steak 250g — MB 8–9, Japanese Bloodlines (Grass-Fed and Grain Polished Australian)

The steak the chefs reach for.

Our Wagyu Rib Fillet (also known as Scotch Fillet or Ribeye) is cut from Japanese bloodline cattle raised on our family farm — and it's the steak that shows off everything Wagyu does best. The natural marbling here is next level — MB 8–9 means fine, lacy intramuscular fat running right through the meat, melting during cooking to baste it from the inside out.

The result? A steak with the richest, most buttery flavour 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.

Hand-cut at 2.5cm thick — the ideal thickness to build a deep crust and keep the centre perfectly pink and juicy.

How to cook it:

Bring to room temperature. Season simply with sea salt — Wagyu doesn't need much, the fat does the work. Sear in a hot, dry pan for 2–3 minutes each side for medium-rare. No oil needed — the rendering fat is all the cooking medium you'll want. Rest for 5 minutes before slicing.

Best 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.

Why our Wagyu Rib Fillet is special:

✔ MB 8–9 marbling — exceptional even by Wagyu standards ✔ Japanese bloodlines — the real thing, raised on Australian pastures ✔ 2.5cm hand-cut — the chef's choice thickness ✔ Family farm direct — raised, processed and packed on our property ✔ The connoisseur's steak — rich, buttery, unforgettable

Pack details:

• Weight: Single steak, 250g
• Cut thickness: 2.5cm
• Marble Score: MB 8–9
• Beef: Wagyu, Japanese bloodlines, raised on our family farm
• Storage: Sold frozen. Use within 3 days of defrost.