Wagyu Scotch Fillet MB9 Steak

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.