{"product_id":"wagyu-rump-mb9-centre-cut-300g-steak","title":"Wagyu Rump MB9 Centre Cut 300g Steak","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"0\"\u003eElite MB9 Centre-Cut Wagyu Rump\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eThe connoisseur’s choice for flavor and texture.\u003c\/b\u003e While a standard rump contains several different muscle groups, the \u003cb data-index-in-node=\"117\" data-path-to-node=\"1\"\u003eCentre-Cut\u003c\/b\u003e (often called the Rump Heart) is the most premium portion. By isolating this central muscle and grading it at an \u003cb data-index-in-node=\"251\" data-path-to-node=\"1\"\u003eMB9\u003c\/b\u003e, 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eThe Butcher’s Tip: The \"Precision Roast-Steak\" Method\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eBecause 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,0,0\"\u003eThe Reverse Sear:\u003c\/b\u003e For a steak this thick, try starting it in a \u003cb data-index-in-node=\"63\" data-path-to-node=\"5,0,0\"\u003elow oven (120°C)\u003c\/b\u003e until the internal temperature hits \u003cb data-index-in-node=\"116\" data-path-to-node=\"5,0,0\"\u003e45°C\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,1,0\"\u003eThe Finish:\u003c\/b\u003e Take it out and sear it in a screaming-hot pan with a tiny bit of \u003cb data-index-in-node=\"78\" data-path-to-node=\"5,1,0\"\u003eWagyu Tallow\u003c\/b\u003e for 1 minute per side.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5,2,0\"\u003eThe Result:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe most important step:\u003c\/b\u003e Cut this steak \u003cb data-index-in-node=\"40\" data-path-to-node=\"6\"\u003eagainst the grain\u003c\/b\u003e. The grain in the rump heart is very consistent; slicing perpendicular to it ensures the most tender eating experience possible.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eThe White Sauce Pair-Up: Creamy Gorgonzola \u0026amp; Garlic \"Velvet\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003eA 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.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,0,0\"\u003eThe Base:\u003c\/b\u003e Melt \u003cb data-index-in-node=\"15\" data-path-to-node=\"14,0,0\"\u003e30g of butter\u003c\/b\u003e and whisk in a tablespoon of flour to make a light roux.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,1,0\"\u003eThe Liquid:\u003c\/b\u003e Gradually add \u003cb data-index-in-node=\"26\" data-path-to-node=\"14,1,0\"\u003e1 cup of heavy cream\u003c\/b\u003e and a splash of beef stock.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,2,0\"\u003eThe Punch:\u003c\/b\u003e Stir in \u003cb data-index-in-node=\"19\" data-path-to-node=\"14,2,0\"\u003e50g of Blue Vein cheese\u003c\/b\u003e (Gorgonzola is perfect) and a clove of roasted garlic.\u003c\/p\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"14,3,0\"\u003eThe Finish:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eThe Wagyu Collection\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"17\"\u003eIf you appreciate the depth of the Centre-Cut Rump, you may also enjoy:\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003eWagyu Shabu Shabu MB9:\u003c\/b\u003e For the same elite marbling but sliced paper-thin for a 10-second cook.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003eWagyu Striploin MB9:\u003c\/b\u003e For a more uniform, \"New York\" style cut with even higher fat content.\u003c\/p\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,2,0\"\u003eDiamantina Wagyu Tallow:\u003c\/b\u003e The only fat you should use to sear a steak of this quality.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"300g","offer_id":43449968853070,"sku":null,"price":28.99,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/ot4vrsot4vrsot4.png?v=1771205476","url":"https:\/\/brooklynfinemeats.com.au\/products\/wagyu-rump-mb9-centre-cut-300g-steak","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}