Sanchoku Pure Wagyu Scotch Fillet MB10 (2 x 300g)
Inspiration: Bring to room temperature, pat completely dry with paper towel and season simply with sea salt. For MB10, a gentle reverse sear delivers the best result. Place steaks on a wire rack in an 90°C oven until the internal temp reaches 45–48°C. Remove for 10-15 mins, then finish in a screaming-hot skillet for 45-60 seconds per side to develop a crust. Slice against the grain and serve modest portions as this is intensely rich and designed to be savoured.
Provenance: Sourced from award-winning Australian-bred wagyu cattle in the picturesque Darling Downs region of Southern Queensland. Raised on premium grain for over 400 days.
Inspiration: Bring to room temperature, pat completely dry with paper towel and season simply with sea salt. For MB10, a gentle reverse sear delivers the best result. Place steaks on a wire rack in an 90°C oven until the internal temp reaches 45–48°C. Remove for 10-15 mins, then finish in a screaming-hot skillet for 45-60 seconds per side to develop a crust. Slice against the grain and serve modest portions as this is intensely rich and designed to be savoured.
Provenance: Sourced from award-winning Australian-bred wagyu cattle in the picturesque Darling Downs region of Southern Queensland. Raised on premium grain for over 400 days.
Description
Inspiration: Bring to room temperature, pat completely dry with paper towel and season simply with sea salt. For MB10, a gentle reverse sear delivers the best result. Place steaks on a wire rack in an 90°C oven until the internal temp reaches 45–48°C. Remove for 10-15 mins, then finish in a screaming-hot skillet for 45-60 seconds per side to develop a crust. Slice against the grain and serve modest portions as this is intensely rich and designed to be savoured.
Provenance: Sourced from award-winning Australian-bred wagyu cattle in the picturesque Darling Downs region of Southern Queensland. Raised on premium grain for over 400 days.
