2GR Full Blood Wagyu Eye Round MBS9+

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2GR Full Blood Wagyu Eye Round MBS9+   2.3-2.8kg  $46/kg

Whole Piece (Halal-Certified)

**This is a variable-priced item. You will be charged themaximum weight range and refunded the difference once your order is fulfilled.**

A rare high-marble expression of a traditionally lean cut, this 2GR Full Blood Wagyu Eye Round MBS9+ delivers refined richness with clean, structured beef character. Ideal for roasting whole, thin slicing, or precise steak cutting. Expect elegant tenderness, balanced umami depth, and versatile premium performance.

$128.80

Description / 2GR Full Blood Wagyu Eye Round MBS9+

2GR Full Blood Wagyu Eye Round — MBS9+ 

2.3-2.8kg · Whole Block · Halal Certified

Meet the refined precision cut: 2GR Full Blood Wagyu Eye Round MBS9+ — a beautifully structured whole piece that elevates a traditionally lean muscle with exceptional marbling. Weighing 2.3–2.8kg, it delivers surprising tenderness, clean beef definition, and that signature 2GR buttery silkiness in a more elegant, controlled format.

Perfect when you want high-grade Full Blood Wagyu performance without excessive heaviness — ideal for refined slicing, premium roast applications, or precision portioning for elevated service.

 

Wagyu / Roast Whole • Thin Slice • Steak Cut • Yakiniku • Food Service Premium

 

Cooking guide (Precision Heat, Elegant Results)

Whole Roast (Refined & Controlled)  

Best for: Elegant carving, thin slicing, refined plating

  1. Temper
    Bring to room temperature (45–60 mins). Pat completely dry.
  2. Season Lightly
    Sea salt + cracked pepper only. Let the marbling shine.
  3. Sear
    Hard sear all sides in a hot pan to build crust.
  4. Gentle Roast
    150–160°C oven
    Cook to internal temp: 48–50°C → Rare | 50–52°C → Medium Rare (recommended)
  5. Rest Properly
    Rest 15–20 mins before slicing thin against the grain.

Steak Cut (High Heat, Quick Finish)

Best thickness: 2.5–3cm

  1. Salt 30 mins prior
  2. Sear 2–3 mins per side (very hot pan/BBQ)
  3. Flip frequently to control doneness
    Pull at 50–52°C internal.
    Rest 8–10 mins.

Thin Slice (Yakiniku / Hot Pot)

Slice partially chilled for clean cuts.
Cook briefly — 5–10 seconds per side.

Perfect for:
• Yakiniku grill
• Shabu shabu
• Pho-style broth dip

Chef Tips:

  • This cut rewards precision — avoid overcooking

  • Always slice against the grain

  • Medium rare maximises tenderness and marbling expression

  • Minimal seasoning = maximum Wagyu clarity

2GR Full Blood Wagyu Eye Round MBS9+

$128.80