Wagyu Scotch Fillet MB9 Steak 300g

Elite Wagyu Scotch Fillet MB9

The pinnacle of Australian beef. An MB9 rating is the highest official grade for marbling in the country. At this level, the steak is more "marble" than "meat"—it features a dense, intricate web of intramuscular fat that looks like fine lace. This is a luxury experience designed to melt on the tongue, offering a buttery, rich, and almost creamy flavor profile that is closer to a fine foie gras than a traditional steak.

The Butcher’s Tip: The "Teppanyaki" Approach

You do not cook an MB9 steak the same way you cook a standard supermarket steak. Because the fat content is so high, it cooks much faster, and the fat will flare up if placed on an open BBQ flame.

The Technique: Use a flat, heavy cast-iron pan or a stainless steel skillet. Do not add oil. The steak will self-baste within seconds of hitting the heat.

The Slicing Secret: Many connoisseurs prefer to slice the MB9+ into 1cm thick strips and sear them individually for 30–45 seconds per side. This ensures the fat is perfectly rendered without the exterior becoming overly charred.

The Temperature: Aim for Medium-Rare. You need enough heat to melt that incredible marbling into a liquid state, but you don't want to lose that delicate, tender texture.

The most important step: Season with high-quality flaky sea salt only after cooking. The salt crystals provide a sharp contrast to the extreme richness of the Wagyu fat.

Bonus Butcher's Tip: The "Fat-Cap" Deglaze

When you finish cooking an MB9+ Scotch Fillet, you will notice a significant amount of clear, liquid fat left in the pan. This is pure culinary gold.

The Move: Toss a handful of sliced mushrooms or a piece of sourdough bread into that hot pan for 60 seconds.

The Result: The mushrooms/bread will absorb the concentrated Wagyu essence, creating a side dish that is just as luxurious as the steak itself.

The White Sauce Pair-Up: Truffled Wagyu Velouté

A steak of this caliber deserves an equally prestigious accompaniment. A "white sauce" base infused with truffle and the steak's own drippings is the ultimate match.

The Base: After resting the steak, use the pan drippings (Wagyu fat) in place of butter. Whisk in a tablespoon of flour to create a roux.

The Liquid: Gradually whisk in 1/2 cup of heavy cream and a splash of beef bone broth.

The Luxury: Stir in a teaspoon of truffle oil or minced black truffle.

The Result: The earthy, pungent truffle cuts through the intense buttery richness of the MB9+ fat, creating a balanced, world-class flavor profile.

The Ultimate Pairing

To complete this ultra-premium experience, consider:

Diamantina Wagyu Beef Tallow: Use a tiny amount to prep the pan for an even more intense beef flavor.

Centre-Cut Marrow Bones: For a "Decadence on Decadence" steak topping.

This product is sold each with a minimum weight of 300g each.