Products tagged with MB 4-5

Rump cap is the cut that rests on top of the rump. Because it’s not an exerted muscle, rump cap is tender with a layer of fat that flavours and moistens the meat as it cooks. Read more

Slightly more marbled than our 3MBS Black Opal Brisket, our Wagyu Brisket 4-5 MBS Black Opal offers an impressive depth of flavour. Read more

Wagyu is best cooked to medium to let the fat render down, use a pan instead of a grill to capture the escaping fat and baste your steak in its own juices. Read more

Cut from the 6th to 12th rib, the tomahawk steak is around 2 inches thick and comprises the ribeye, cap and smaller but no less tasty muscles on a long, meaty rib bone. Read more

So tender and flavorful, the MB4-5 Australian Wagyu Ribeye Cuberoll is made with quality beef from Australia, and is a very sought-after cut. Read more