Wagyu Rump MB9 Centre Cut 300g Steak

Elite MB9 Centre-Cut Wagyu Rump

The connoisseur’s choice for flavor and texture. While a standard rump contains several different muscle groups, the Centre-Cut (often called the Rump Heart) is the most premium portion. By isolating this central muscle and grading it at an MB9, we’ve created a steak that offers the intense, beefy "punch" of a classic rump but with the extraordinary, buttery tenderness of a luxury Wagyu. It is lean enough to feel substantial, yet marbled enough to melt.

The Butcher’s Tip: The "Precision Roast-Steak" Method

Because the Centre-Cut is often served as a thick, blocky steak, it requires a little more finesse than a thin striploin to ensure the heat penetrates that dense MB9+ marbling.

The Reverse Sear: For a steak this thick, try starting it in a low oven (120°C) until the internal temperature hits 45°C.

The Finish: Take it out and sear it in a screaming-hot pan with a tiny bit of Wagyu Tallow for 1 minute per side.

The Result: This method ensures the fat is rendered perfectly from edge-to-edge without overcooking the outer rim. It results in a "wall-to-wall" pink interior that is incredibly juicy.

The most important step: Cut this steak against the grain. The grain in the rump heart is very consistent; slicing perpendicular to it ensures the most tender eating experience possible.

The White Sauce Pair-Up: Creamy Gorgonzola & Garlic "Velvet"

A bold, center-cut rump needs a sauce with enough personality to stand up to it. A pungent, creamy white sauce is the classic steakhouse pairing.

The Base: Melt 30g of butter and whisk in a tablespoon of flour to make a light roux.

The Liquid: Gradually add 1 cup of heavy cream and a splash of beef stock.

The Punch: Stir in 50g of Blue Vein cheese (Gorgonzola is perfect) and a clove of roasted garlic.

The Finish: Simmer until thick. The sharp, salty "blue" notes of the cheese are the perfect partner for the rich, iron-heavy flavor of the MB9+ rump heart.

The Wagyu Collection

If you appreciate the depth of the Centre-Cut Rump, you may also enjoy:

Wagyu Shabu Shabu MB9: For the same elite marbling but sliced paper-thin for a 10-second cook.

Wagyu Striploin MB9: For a more uniform, "New York" style cut with even higher fat content.

Diamantina Wagyu Tallow: The only fat you should use to sear a steak of this quality.