Wagyu Rump Steak MB7

Name: Wagyu Rump Steak MB7 | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 243
Price: 74.99 AUD
Availability: OutOfStock

$74.99/kg

Our Wagyu Rump Steak MB7 is sourced from grass-fed Australian Wagyu cattle and graded at MB7 on the AUS-MEAT marbling scale — firmly in the premium tier, where Wagyu's signature buttery richness and tender, deeply flavoured character really comes into its own. At MB7, the intramuscular fat is finely threaded throughout the muscle, melting during cooking to baste the steak from within and deliver a result that standard beef simply can't replicate.

Rump is a full-flavoured cut with more character and intensity than many of the leaner premium cuts. At MB7 marbling, the firmness that rump is known for gives way to a satisfying tenderness when cooked to medium-rare and rested properly, with a depth of flavour that makes this one of the most rewarding steaks in the range. Minimal seasoning and a hot, fast cook is all it needs.

Whether you're planning a steak night, a platter to share, or simply want to try what Australian Wagyu at its best tastes like, Wagyu Rump Steak MB7 is the one to order.

Steaks are up to approximately 850 grams in size.

Out of stock

Description

Not all Wagyu is created equal — and not all rump steaks are either. Our Wagyu Rump Steak MB7 brings together two of the best things in Australian beef: the deep, full-bodied flavour of a well-worked rump and the extraordinary intramuscular marbling that only Wagyu genetics can produce.

MB7 sits in the exceptional marbling tier of the Australian AUS-MEAT marbling scale — a step above standard premium, where the intramuscular fat becomes truly abundant. At this level, the fat is densely distributed in fine, intricate threads throughout the muscle — not sitting on the outside, but woven deeply through the meat itself. When it hits the heat, that fat melts, basting the steak from within and delivering a richness and juiciness that standard beef simply cannot match.

Sourced from grass-fed Australian Wagyu cattle, this rump steak carries more flavour character than many grain-fed alternatives. Grass feeding produces a cleaner, more complex flavour profile — and with the MB7 marbling layered on top, the result is a steak with real depth, genuine tenderness and that unmistakable buttery finish that Wagyu is known for.

Rump is a firmer cut than sirloin or fillet, but that firmness comes with payoff — an intensely beefy flavour that, at MB7 marbling, punches well above its weight. Cooked to medium-rare and rested properly, it becomes beautifully tender and satisfying in every bite.

This is a steak that rewards simple treatment. Season it well, cook it hot and fast, rest it properly, and slice it against the grain. Let the beef do the work.

Quick Facts

Type/Cut: Wagyu rump steak
Marbling: MB7 (AUS-MEAT scale) — exceptional marbling, above-premium tier
Key features: Grass-fed, Australian Wagyu, rich intramuscular fat, deep beefy flavour
Best for: Pan-searing, BBQ grilling, platter-style sharing, steak nights
Flavour/texture: Rich, buttery, deeply beefy — tender and juicy when cooked to medium-rare
Prep notes: Cook hot and fast to medium-rare (52–55°C internal); rest well; slice against the grain

What is MB7?

The AUS-MEAT Marble Score (MB) rates the amount of intramuscular fat in beef from MB0 (no marbling) to MB9+ (full-blood Wagyu levels). MB7 sits in the exceptional marbling tier — well above standard premium beef, where the fat distribution becomes truly abundant, and the Wagyu character is unmistakable. It's comparable to USDA Prime+ or Japanese BMS 7–8, at the level where buttery richness, tenderness, and depth of flavour are at their most impressive before reaching the ultra-premium full-blood range.

🔥 Why You'll Love It

✅ MB7 marbling — exceptional-tier Wagyu with abundantly distributed intramuscular fat throughout
✅ Grass-fed Australian Wagyu for clean, complex flavour and premium quality
✅ Rich, buttery finish with deep, full-bodied beefy character
✅ Rump cut delivers outstanding flavour — firmer than fillet but deeply satisfying at this marbling level
✅ Restaurant-quality steak that's easy to cook perfectly at home

Cooking Tips

Remove the steak from the fridge 30 minutes before cooking and pat it dry — a dry surface gives a better sear.
Season simply with flaky sea salt and cracked pepper just before cooking. At MB7, the beef has more than enough flavour on its own.
Heat a heavy cast-iron pan or BBQ grill to high — you want the surface very hot before the steak goes on.
Sear for 2–3 minutes per side for medium-rare, depending on thickness. Look for a deep golden crust before turning.
Use a meat thermometer and pull the steak at 52–55°C internal for medium-rare. Wagyu is best at this doneness — taking it further risks losing the richness that makes it special.
Rest on a warm plate for at least 5 minutes before slicing. This is not optional — resting allows the juices to redistribute and the texture to settle.
Slice against the grain in thin to medium slices for maximum tenderness in every bite.

Serving Ideas

Serve sliced on a board with a light chimichurri, red wine jus or garlic butter to complement the richness without overpowering it.
Treat it as a sharing steak — slice it across the grain and plate it with crispy roast potatoes, a sharp green salad and a bold red wine.
Keep it simple for a steak night at home: just sea salt, a hot pan, good butter basted in at the end, and nothing else.

Add Wagyu Rump Steak MB7 to your next order and experience what premium Australian Wagyu really tastes like.

🔪 Butcher's Tip: Don't overcook it

Wagyu fat has a lower melting point than standard beef fat — which is exactly what gives it that silky, buttery quality. But it also means that if you cook it past medium, the fat renders out too far and you lose the very thing that makes it special. Pull your Wagyu Rump Steak MB7 off the heat at 52–55°C and let carry-over cooking do the rest during the rest. Medium-rare is not just a preference here — it's the right call for protecting the marbling you paid for.

⭐ Bonus Tip: The butter baste finish

In the last 60 seconds of cooking, add a knob of good butter, a crushed garlic clove and a sprig of thyme to the pan. Tilt the pan and use a spoon to continuously baste the top of the steak with the foaming, garlic-infused butter. It takes less than a minute and adds an aromatic, golden finish that takes an already exceptional steak to the next level. This is the move most restaurant kitchens use — and it works just as well at home.