Wagyu Scotch Fillet MB 6/7

Name: Wagyu Scotch Fillet MB 6/7 | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 215
Price: 125.99 AUD
Availability: InStock

$125.99/kg

Our Wagyu Scotch Fillet MB 6/7 is sourced from grass-fed Australian Wagyu cattle and graded at MB 6/7 on the AUS-MEAT marbling scale — the point where Wagyu's signature buttery tenderness and deep beef flavour come into perfect balance. Cut from the rib section, the Scotch fillet (ribeye) is widely regarded as the most flavourful of all premium cuts, and this Wagyu version elevates it to something genuinely exceptional.

With abundant, finely threaded marbling that melts during cooking and bastes the steak from within, it delivers a rich, juicy result that standard beef cannot replicate. A hot pan or BBQ grill, a generous rest, and simple seasoning are all it takes. At this marbling level, the beef does the work — you just need to let it.

Whether for a special occasion, a dinner party centrepiece, or the kind of steak night that raises the bar, Wagyu Scotch Fillet MB 6/7 is the one to order.

One steak is approximately 300–450 grams.

Description

The Scotch Fillet — known internationally as the ribeye — is widely regarded as the most flavourful cut on the beef carcass, and there is a reason for its reputation. Cut from the rib section, it carries a generous amount of intramuscular fat that melts during cooking, basting the meat from within and delivering a juicy, deeply satisfying result. When that marbling comes from premium Australian Wagyu graded at MB 6/7, the Scotch Fillet reaches a level of tenderness and richness that few other steaks can match.

Sourced from grass-fed Australian Wagyu cattle, this steak combines the clean, complex flavour profile of pasture-raised beef with the exceptional marbling that Wagyu genetics are prized for. At MB 6/7, the marbling is abundant and finely distributed — giving you a buttery finish and a melt-in-your-mouth texture that is unmistakably Wagyu, without being so rich that it overwhelms. It is a perfectly judged middle ground between luxury and balance.

This is a steak that rewards simplicity. Season it well, cook it hot and fast, and let the beef do the heavy lifting. Whether you pan-sear, grill on the BBQ, or reverse-sear for precision, the result is a steak with a golden crust, a tender, juicy centre, and the kind of lingering savoury finish that makes you reach for the next bite before you have finished the last.

Quick Facts

Beef type: Grass-fed Australian Wagyu
Type/Cut: Scotch fillet (ribeye)
Marbling: MB 6/7 — premium tier, abundant intramuscular fat
Key features: Grass-fed, rich marbling, full-flavoured, chef's favourite cut
Best for: Pan-searing, BBQ grilling, reverse-searing, special occasions, fine dining at home
Flavour/texture: Deeply beefy and buttery with melt-in-your-mouth tenderness
Prep notes: Bring to room temperature; cook hot and fast to medium-rare; rest for at least 5 minutes before slicing

Why You'll Love It

MB 6/7 Wagyu marbling brings a buttery richness and tenderness that transforms the already flavourful Scotch fillet.
Grass-fed Australian Wagyu delivers clean, complex beef character with genuine depth.
The Scotch fillet is the most flavourful premium cut — a genuine chef and steakhouse favourite worldwide.
Remarkably easy to cook at home with just a hot pan and simple seasoning.
A centrepiece steak that turns any dinner into a special occasion.

Cooking Tips

Remove the steak from the fridge at least 30 minutes before cooking and pat the surface completely dry.
Season generously with flaky sea salt and cracked pepper just before it hits the heat.
Sear on high heat for 2–3 minutes per side for medium-rare, depending on thickness — aim for a deep golden crust.
Use a meat thermometer and pull the steak at 52–55°C internal temperature.
Rest on a warm plate for at least 5 minutes — this is essential for the juices to redistribute and the texture to settle.
Slice against the grain in medium-thick slices to preserve the tenderness in every bite.

Serving Ideas

Serve sliced on a warm board with a drizzle of herb butter or a light red wine jus that complements without overpowering the Wagyu.
Plate with roasted garlic mashed potatoes, buttered broccolini, and a bold Barossa shiraz for a restaurant-quality dinner at home.
Keep it simple for a steak night — just salt, a hot pan, butter basted in at the end, and nothing else.

Add Wagyu Scotch Fillet MB 6/7 to your next order and experience Wagyu at its most rewarding.

Butcher's Tip: With a Scotch fillet at MB 6/7, your biggest risk is overcooking it. Wagyu fat has a lower melting point than standard beef fat — that is what gives it the buttery texture — but it also means the fat renders out too quickly if you go past medium. Pull the steak at 52–55°C and let carry-over cooking do the rest. Medium-rare is the sweet spot where the marbling stays intact and the flavour is at its peak.

Bonus Tip: In the last minute of cooking, add a knob of butter, a crushed garlic clove, and a sprig of rosemary to the pan. Tilt the pan and use a spoon to baste the steak continuously with the foaming, aromatic butter. This takes seconds and adds a golden, fragrant finish that makes a premium steak truly unforgettable.