Wagyu M4/5 Scotch Fillet

Australian wagyu ribeye at marble score 4/5. Australian wagyu is Japanese wagyu genetics crossed with Angus, and that cross is the point rather than a compromise — you get the fine, low-melting intramuscular fat and the sweetness wagyu is known for, sitting on top of the deeper beef flavour Angus brings.

Scotch fillet, or ribeye, is the cut most people mean when they say they want a really good steak. It is several muscle groups separated by seams of fat, so every few bites gives you something slightly different: the eye is tender and even, the cap around it is richer and looser grained, and the fat between them bastes the whole thing as it cooks.

M4/5 is the grade to buy when you want to eat a whole steak rather than admire one. Higher scores are richer, but this one still eats like beef.

Why Choose M4/5 Scotch?

• The cut people actually want: ribeye, with the fat cap and the seams that make it worth eating.
• Marbled but not heavy: enough intramuscular fat to stay juicy without being too rich to finish.
• Australian wagyu: wagyu genetics on an Angus frame — sweetness and depth together.
• Forgiving: the fat protects it, so it survives a minute longer in the pan than lean beef would.
• Cut as steaks: already portioned, so there is no butchering to do.

Cooking Methods:

• Pan seared: heavy pan, very hot, no oil needed — the fat cap renders and cooks the steak. Medium rare, then rest half as long as you cooked it.
• Over charcoal: sear hard over the coals, then move it to the cooler side to finish.
• Reverse seared: low oven first, then a hard sear at the end. The most reliable method for a thick steak.
• Sukiyaki or shabu-shabu: part-freeze and slice thin, then seconds in the broth.

Cooking Note:
Season with salt only, and do it just before it goes in the pan. Cook to medium rare and no further — past that the marbling has already rendered out and you lose the reason you bought it. Stand the steak on its fat edge for a minute first to render it.

Thawing:
Thaw overnight in the refrigerator (0-4°C), then bring it to room temperature for 30 minutes before cooking. Pat the surface dry. Never use hot water or a microwave.

Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.

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