Sanchoku Wagyu Rib Eye MB9
This Wagyu Rib Eye, with an exceptional marble score of 9, is a true masterpiece. Cut to perfection by our master butchers, it’s one of the finest available on the Australian Wagyu market. With the bone-in, expect bold, beefy, and buttery flavours, with a tenderness that will melt in your mouth.
Inspiration: Bring to room temperature (1 hr), and pat dry with a kitchen towel. Brush with oil and season well. Preheat oven to 180°C and warm a roasting tray inside. In a hot frying pan, sear for 2 mins on each side to allow the fat to render. Then sear all other sides for 2 mins to create a caramelised crust. For medium-rare, place the meat on the warmed roasting tray in the oven and aim for an internal temperature of 52°C. After resting for 15 minutes, the core temperature will reach 57°C which is the optimum temperature for medium rare beef. Enjoy!
Provenance: Sanchoku Wagyu embodies the Japanese philosophy of "sanchoku" — a commitment to transparency, integrity, and exceptional quality. That’s exactly what you can expect from this premium Wagyu beef.
Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed feeding program.
Original: $115.00
-65%$115.00
$40.25Sanchoku Wagyu Rib Eye MB9
This Wagyu Rib Eye, with an exceptional marble score of 9, is a true masterpiece. Cut to perfection by our master butchers, it’s one of the finest available on the Australian Wagyu market. With the bone-in, expect bold, beefy, and buttery flavours, with a tenderness that will melt in your mouth.
Inspiration: Bring to room temperature (1 hr), and pat dry with a kitchen towel. Brush with oil and season well. Preheat oven to 180°C and warm a roasting tray inside. In a hot frying pan, sear for 2 mins on each side to allow the fat to render. Then sear all other sides for 2 mins to create a caramelised crust. For medium-rare, place the meat on the warmed roasting tray in the oven and aim for an internal temperature of 52°C. After resting for 15 minutes, the core temperature will reach 57°C which is the optimum temperature for medium rare beef. Enjoy!
Provenance: Sanchoku Wagyu embodies the Japanese philosophy of "sanchoku" — a commitment to transparency, integrity, and exceptional quality. That’s exactly what you can expect from this premium Wagyu beef.
Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed feeding program.
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Description
This Wagyu Rib Eye, with an exceptional marble score of 9, is a true masterpiece. Cut to perfection by our master butchers, it’s one of the finest available on the Australian Wagyu market. With the bone-in, expect bold, beefy, and buttery flavours, with a tenderness that will melt in your mouth.
Inspiration: Bring to room temperature (1 hr), and pat dry with a kitchen towel. Brush with oil and season well. Preheat oven to 180°C and warm a roasting tray inside. In a hot frying pan, sear for 2 mins on each side to allow the fat to render. Then sear all other sides for 2 mins to create a caramelised crust. For medium-rare, place the meat on the warmed roasting tray in the oven and aim for an internal temperature of 52°C. After resting for 15 minutes, the core temperature will reach 57°C which is the optimum temperature for medium rare beef. Enjoy!
Provenance: Sanchoku Wagyu embodies the Japanese philosophy of "sanchoku" — a commitment to transparency, integrity, and exceptional quality. That’s exactly what you can expect from this premium Wagyu beef.
Sourced from the finest Japanese bloodlines (minimum 50% Wagyu genetics) and expertly crossed with elite breeds like Australian Angus, the cattle are raised on pristine natural pastures before beginning a carefully managed feeding program.
