Wagyu cuts guide

How to Choose the Right Wagyu Cut

From buttery MBS 9+ scotch fillet to yakiniku slices and slow-cook brisket — what each cut is like, how to cook it, and which marble score to choose.

Shop WagyuMarble scores explained

Marble scores explained

MBS (marble score) rates the fat running through the meat, from 0 to 9+. More marbling means a softer texture and richer flavour — and smaller portions.

MBS 2–3

Lean & beefy

Wagyu flavour with a firmer bite. Great for roasting, smoking and slicing thin.

Tri Tip, Bolar Blade
MBS 4–5

Balanced

The everyday Wagyu steak — noticeably juicier than regular beef, still easy to eat a full portion.

Sir Harry sirloin, eye fillet, hanger, slices
MBS 6–7

Rich

Steakhouse territory. Visible marbling through the meat and a buttery finish.

Scotch fillet, Denver steak, karubi
MBS 8–9+

Ultra rich

Full Blood Wagyu from 2GR and Suzuki. Very rich — plan on smaller portions (100–150g each).

2GR and Suzuki steaks, yakiniku slices

Premium steaks

The classic grilling cuts. Cook hot and fast, rest well, slice against the grain.

Butcher’s cuts & secondary steaks

Big flavour, great value. Most are best medium-rare and sliced thinly against the grain.

Yakiniku & Korean BBQ

Pre-sliced to cook in seconds at the table. Hot grill, a few seconds a side, straight into the sauce.

Hotpot, shabu-shabu & sukiyaki

Paper-thin slices that cook in the broth in seconds.

Slow cook & smoking

Collagen-rich cuts that turn meltingly tender with time — braise, smoke or slow roast.

Cooking Wagyu: six rules

Bring it to room temperature

Take steaks out of the fridge 20–30 minutes before cooking so they cook evenly.

Season simply

Salt just before cooking. Good Wagyu needs little more than salt and pepper.

Use high heat

A very hot pan or grill renders the marbling and builds a crust. Wagyu fat means you need little or no oil.

Rest, then slice against the grain

Rest steaks for about half their cooking time, then slice across the grain for tenderness.

Use a thermometer

Rare 50–52°C, medium-rare 54–57°C, medium 60–63°C (core temperature before resting).

Portion by marble score

Allow about 200–250g per person for MBS 4–5, and 100–150g for MBS 8–9+.

Wagyu questions

What does MBS mean?

MBS is the marble score — a rating of the intramuscular fat in beef, from 0 to 9+. Higher scores mean more marbling, a softer texture and a richer flavour.

What is the difference between Full Blood and crossbred Wagyu?

Full Blood Wagyu, like our 2GR and Suzuki Farm ranges, is 100% Japanese-bloodline Wagyu. Crossbred Wagyu is mixed with other breeds. Full Blood generally reaches higher marble scores.

How much Wagyu should I buy per person?

Around 200–250g per person for MBS 4–5 steaks, and 100–150g for MBS 8–9+, which is much richer.

Which cut is best for a first Wagyu steak?

An MBS 6–7 scotch fillet or Denver steak — rich and juicy, but easy to cook and to eat a full portion.

Found your cut?

Delivered chilled across Sydney — free delivery on orders over $150.

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