Decoding Marbling
Marbling scores, or MB (Marble Beef) grades, measure the amount of fine white fat running through a cut of beef. This marbling adds richness, tenderness, and flavor to every bite. Lower grades like MB2 have light marbling and offer a balanced taste that’s perfect for everyday meals—great for grilling, pan-frying, or adding to your favorite stir-fry.
Higher grades like MB9 are rich in marbling and deliver a buttery, melt-in-your-mouth texture. This is premium beef for special occasions, ideal for dishes where tenderness and flavor are the star—like a seared steak or a luxurious roast.
Know Your Cut
The Wagyu Ribeye MB8 is a richly marbled, deeply indulgent cut taken from the heart of the rib section. With intense marbling throughout, it offers a melt-in-your-mouth texture and a luxurious depth of flavor that only high-grade Wagyu can deliver. Ideal for pan-searing or grilling, this steak needs little more than salt, heat, and rest to shine. Reserved for special occasions or true beef lovers, it’s a standout cut that transforms any meal into something extraordinary.
The Source of Flavor
Our Certified Angus Beef is imported chilled directly by us from Australia and never frozen.
Cook It Like a Pro
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Classic Pan Fried Ribeye Steak
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Grilled Steak Salad
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Ribeye With Caramelized Onion and Mushroom
Frequently Asked Questions
- Q. Why does fresh beef turn brown, and is it still safe to eat?
- A. Beef turns brown due to myoglobin oxidation; it's safe if there’s no bad smell or slime.
- Q. What is Fullblood Wagyu?
- A. Fullblood Wagyu comes from cattle with 100% pure Japanese genetics and no crossbreeding. These are only found in Japan. In Australia, all Wagyu is crossbred with local cattle, so it’s not considered fullblood.
- Q. What makes Wagyu beef so special?
- A. Wagyu has fine, even marbling (fat throughout the meat), which makes it extra flavorful and melt-in-your-mouth tender.
- Q. How long can the product be stored if I don’t eat it right away?
- A. Please look on the product label for guidance.
