Wagyu cut guide
Wagyu Scotch Fillet (Ribeye)
The scotch fillet — ribeye to most of the world — is the richest of the premium steaks and the easiest to love.
What is scotch fillet?
Scotch fillet is the boneless ribeye, cut from the cube roll along the rib section. It sits in a lightly worked area of the animal, so it’s naturally tender, and it carries more intramuscular fat than sirloin or eye fillet.
Which marble score should I choose?
MBS 6–7 scotch fillet is rich and juicy while still easy to eat a full steak. The 2GR Full Blood MBS 9+ scotch fillet is intensely marbled and buttery — share a steak or serve smaller portions.
How to cook scotch fillet
Bring to room temperature, salt, then sear in a very hot pan or grill for 3–4 minutes per side for a 2.5cm steak. Aim for 54–57°C (medium-rare) or up to 60°C for medium, which suits the higher fat content. Rest for 5–8 minutes before slicing.
Buy Wagyu scotch fillet
Delivered chilled across Sydney. Free delivery on orders over $150.
Cooking Wagyu: the basics
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).
Explore more cuts
Compare every Wagyu cut we stock, from premium steaks to slow-cook favourites.