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Wagyu Scotch Fillet MBS6-7

As low as $39.00

In stock

Only %1 left

Australian Wagyu Scotch Fillet Steak MBS6-7

300g/ 500g/ 1kg

Richly marbled with MBS 6–7, the scotch fillet offers a balanced combination of flavour and juiciness. Perfect for grilling or pan-searing, it delivers a satisfying wagyu experience without being overly heavy—ideal for both special occasions and everyday indulgence.

Australian Wagyu Scotch Fillet Steak — MBS6–7

Meet the classic luxury steak: Scotch Fillet — prized for its natural marbling, succulent texture, and rich Wagyu flavour that stays tender from edge to centre.
Perfect when you want that premium restaurant-style experience at home — buttery, juicy, and balanced with the deeper savouriness that MBS6–7 Wagyu delivers.

Wagyu / Premium Grill • Pan-sear • BBQ (fast cook, big reward)

Cooking guide (simple + restaurant-style)

Best doneness: medium-rare to medium (lets the marbling soften and stay juicy).

Grill / BBQ / Hotplate

Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill, not the steak.
Season simply — salt + cracked pepper if you like.
Sear hard to build crust, flip once, finish on lower heat if needed.
Rest 5–7 minutes for maximum tenderness and juiciness.
Slice against the grain for clean, tender bites.

Cast-iron pan

Heat pan until very hot, then sear the steak firmly on each side.
Optional: add butter or Wagyu fat + garlic/thyme for a rich baste.
Rest before slicing to keep all the juices in.

Tip: Scotch Fillet has a natural fat cap — keep it on. Stand the steak on its edge for 20–30 seconds to render it for extra flavour.

Serving ideas

Classic modern plate:
Scotch Fillet with truffle mash, charred baby leeks, and a red wine jus reduction.
Earthy + refined:
Roasted wild mushrooms, caramelised onions, and a silky Madeira sauce.
Fresh + bright:
Grilled Scotch Fillet with citrus-herb salad, confit tomatoes, and olive oil emulsion.

More Information

More Information
Weight	0.300000