Beef Cube Roll Ribeye Wagyu MB 6-7 Australia Whole
THE RESERVE COLLECTION
AUSTRALIAN WAGYU
CUBE ROLL · MB 6–7
RIBEYE, ELEVATED.
Exceptional marbling.
Silken tenderness.
Deep Australian Wagyu character.
There are cuts that are enjoyed.
And there are cuts that are remembered.
Our Australian Wagyu Cube Roll MB 6–7 belongs to the latter.
Known as Ribeye or Scotch Fillet, the Cube Roll is one of the most celebrated cuts from the rib section—naturally rich, beautifully tender and renowned for its depth of flavour.
At MB 6–7, the character of the ribeye is transformed by an intricate distribution of Wagyu marbling.
Fine intramuscular fat runs through the muscle in a delicate network, gradually softening under heat and enriching the beef from within.
The result is an experience defined by:
Richness without heaviness.
Tenderness without delicacy.
Marbling without losing the soul of the steak.
THIS IS THE RESERVE RIBEYE.
THE ART OF MARBLING
MB 6–7
In Australia, Wagyu marbling is assessed using the AUS-MEAT scale from 0 to 9+. Marbling refers to visible intramuscular fat distributed between muscle fibres. The Australian Wagyu Association notes that Wagyu marbling is strongly influenced by both genetics and nutrition. (Australian Wagyu Association)
At MB 6–7, marbling becomes a defining part of the eating experience.
THE VISUAL
Fine white strands and flecks of fat create an intricate pattern across the rich red muscle.
THE AROMA
As the steak meets intense heat, the rendered Wagyu fat releases a deep, savoury aroma.
THE TEXTURE
The muscle remains beautifully structured while the marbling contributes exceptional softness and succulence.
THE FLAVOUR
Rich and buttery, yet distinctly beef-forward.
THE FINISH
Long, savoury and rounded.
A sophisticated expression of Australian Wagyu.
THE CUBE ROLL
THE HEART OF THE RIBEYE
The Cube Roll is taken from the rib section and is widely known as the Scotch Fillet in Australia.
It is prized because it brings together the qualities that define a great steak:
Natural tenderness
Intramuscular marbling
Juiciness
Deep beef flavour
A satisfying structure
This is not a cut that needs to hide behind sauce.
It has its own identity.
AUSTRALIAN WAGYU
WHERE GENETICS MEET TIME
The finest Wagyu is created through patience.
Australian Wagyu producers combine selected genetics with carefully managed nutrition and finishing programs to develop the marbling that distinguishes Wagyu from conventional beef. (Australian Wagyu Association)
The journey begins with genetics.
It continues through nutrition.
It develops through time.
And it ends with selection.
GENETICS
The foundation of marbling potential.
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NUTRITION
A carefully managed feeding program supports growth and marbling development.
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TIME
Extended finishing allows the desired eating characteristics to develop.
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GRADING
The finished carcass is assessed according to Australian grading standards.
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SELECTION
MB 6–7 Cube Rolls are chosen for their marbling and eating quality.
FROM AUSTRALIA TO YOUR TABLE
A JOURNEY OF PRECISION
AUSTRALIA
Premium Wagyu raised within Australia’s specialist beef industry.