{"product_id":"black-opal-grain-fed-f1-wagyu-mb8-9-scotch-cube-roll-97-kg-copy","title":"Scotch Cube Roll from $139\/kg - Grain Fed F1 Wagyu MB8-9 - Black Opal","description":"\u003ch3 data-end=\"196\" data-start=\"163\"\u003e✨ Why This Steak Stands Out\u003c\/h3\u003e\n\u003cp data-end=\"606\" data-start=\"197\"\u003eAt \u003cstrong data-end=\"221\" data-start=\"200\"\u003eCarnivore Society\u003c\/strong\u003e we specialise in sourcing only the finest premium beef. This is the \u003cstrong data-end=\"304\" data-start=\"290\"\u003eBlack Opal\u003c\/strong\u003e F1 Wagyu program—raised in Victoria \u0026amp; Tasmania and grain-finished for rich marbling and buttery flavour. Graded MB8-9 on the AUS MEAT scale, this is elite territory. The cut is a boneless Scotch Fillet (also known as Cube Roll or Ribeye Roll) delivering tender, juicy performance and top-tier texture.\u003c\/p\u003e\n\u003ch3 data-end=\"635\" data-start=\"608\"\u003e🌿 Provenance \u0026amp; Breed\u003c\/h3\u003e\n\u003cp data-end=\"906\" data-start=\"636\"\u003eOur Black Opal cattle are Wagyu-Angus F1 crosses selected for consistency and high marbling. After pasture life in cool climates, they finish on grain under controlled conditions. With Carnivore Society, you’re getting full traceability and premium quality you can trust.\u003c\/p\u003e\n\u003ch3 data-end=\"945\" data-start=\"908\"\u003e🎯 Understanding MB8-9 Marbling\u003c\/h3\u003e\n\u003cp data-end=\"1155\" data-start=\"946\"\u003eMarbling at MB8-9 means abundant fine white flecks throughout the muscle. During cooking this fat melts, giving you exceptional juiciness, melt-in-the-mouth texture and a savoury finish that defines top Wagyu.\u003c\/p\u003e\n\u003ch3 data-end=\"1202\" data-start=\"1157\"\u003e🔪 Cut Guide: Scotch Fillet \/ Cube Roll\u003c\/h3\u003e\n\u003cp data-end=\"1495\" data-start=\"1203\"\u003e• Boneless short-loin\/rib-primal (ribeye family)\u003cbr data-end=\"1254\" data-start=\"1251\"\u003e• Naturally tender due to minimal muscle work\u003cbr data-end=\"1302\" data-start=\"1299\"\u003e• Eye and spinalis cap provide luxurious texture\u003cbr data-end=\"1353\" data-start=\"1350\"\u003e• Uniform roll shape ideal for steaks or sharing roasts\u003cbr data-end=\"1411\" data-start=\"1408\"\u003eIf you know ribeye—you’re getting the same primal, but with elevated Wagyu marbling.\u003c\/p\u003e\n\u003ch3 data-end=\"1521\" data-start=\"1497\"\u003e😋 Taste \u0026amp; Texture\u003c\/h3\u003e\n\u003cp data-end=\"1732\" data-start=\"1522\"\u003eFirst, you’ll smell rich beef aroma from the sear. Then the texture: silky, tender, with marbling melting into the meat. Flavour? Savoury-sweet, buttery, persistent. You get beef character with Wagyu indulgence.\u003c\/p\u003e\n\u003ch3 data-end=\"1784\" data-start=\"1734\"\u003e🧊 How Carnivore Society Delivers Your Order\u003c\/h3\u003e\n\u003cp data-end=\"2323\" data-start=\"1785\"\u003e• \u003cstrong data-end=\"1810\" data-start=\"1787\"\u003eWhole primal format\u003c\/strong\u003e – We supply the Scotch Cube Roll as a whole primal piece.\u003cbr data-end=\"1901\" data-start=\"1898\"\u003e• \u003cstrong data-end=\"1924\" data-start=\"1903\"\u003eCryovac packaging\u003c\/strong\u003e – Each roll is vacuum sealed to lock in freshness and guarantee the quality of the meat.\u003cbr data-end=\"2016\" data-start=\"2013\"\u003e• \u003cstrong data-end=\"2056\" data-start=\"2018\"\u003eNationwide chilled courier service\u003c\/strong\u003e – We dispatch orders on Monday, Wednesday and Friday via a professional chilled courier service that covers Australia-wide.\u003cbr data-end=\"2183\" data-start=\"2180\"\u003e• \u003cstrong data-end=\"2208\" data-start=\"2185\"\u003eCold chain handling\u003c\/strong\u003e – From our facility to your door the product remains chilled throughout transit to ensure integrity and freshness.\u003c\/p\u003e\n\u003ch3 data-end=\"2371\" data-start=\"2325\"\u003e🍳 Cooking Guide for MB8-9 Scotch Fillet\u003c\/h3\u003e\n\u003cp data-end=\"2437\" data-start=\"2372\"\u003eWith high marbling, this cut demands heat control and simplicity:\u003c\/p\u003e\n\u003cp data-end=\"2456\" data-start=\"2439\"\u003e\u003cstrong data-end=\"2454\" data-start=\"2439\"\u003ePan method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-end=\"2994\" data-start=\"2457\"\u003e\n\u003cli data-end=\"2550\" data-start=\"2457\"\u003e\n\u003cp data-end=\"2550\" data-start=\"2460\"\u003eRemove from fridge; bring the roll or steaks to room temperature and pat completely dry.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2631\" data-start=\"2551\"\u003e\n\u003cp data-end=\"2631\" data-start=\"2554\"\u003eSeason with sea salt just before cooking; add pepper after sear if desired.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2738\" data-start=\"2632\"\u003e\n\u003cp data-end=\"2738\" data-start=\"2635\"\u003ePreheat a heavy-based pan until very hot; add a thin film of neutral oil or render a little beef fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2791\" data-start=\"2739\"\u003e\n\u003cp data-end=\"2791\" data-start=\"2742\"\u003eSear one side until deep brown crust then flip.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2900\" data-start=\"2792\"\u003e\n\u003cp data-end=\"2900\" data-start=\"2795\"\u003eFor steak-sized portions from this roll aim for internal temperature ~52-56 °C (medium rare to medium).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2994\" data-start=\"2901\"\u003e\n\u003cp data-end=\"2994\" data-start=\"2904\"\u003eRest 5-10 minutes before cutting. Finish with flaky salt or a light brush of rendered fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp data-end=\"3205\" data-start=\"2996\"\u003e\u003cstrong data-end=\"3022\" data-start=\"2996\"\u003eGrill two-zone method:\u003c\/strong\u003e\u003cbr data-end=\"3025\" data-start=\"3022\"\u003e• Set one area for high direct heat and another for moderate indirect heat.\u003cbr data-end=\"3103\" data-start=\"3100\"\u003e• Sear over direct heat then transfer to indirect until target doneness.\u003cbr data-end=\"3178\" data-start=\"3175\"\u003e• Rest and finish as above.\u003c\/p\u003e\n\u003cp data-end=\"3387\" data-start=\"3207\"\u003e\u003cstrong data-end=\"3238\" data-start=\"3207\"\u003eSous-vide plus sear method:\u003c\/strong\u003e\u003cbr data-end=\"3241\" data-start=\"3238\"\u003e• Set 52-54 °C for 60-90 minutes if you have the equipment.\u003cbr data-end=\"3303\" data-start=\"3300\"\u003e• After cooking, pat dry, then hard sear each side for crust.\u003cbr data-end=\"3367\" data-start=\"3364\"\u003e• Serve immediately.\u003c\/p\u003e\n\u003ch3 data-end=\"3411\" data-start=\"3389\"\u003e🍽 Serving Ideas\u003c\/h3\u003e\n\u003cp data-end=\"3806\" data-start=\"3412\"\u003e• Classic steak plate: Scotch Cube Roll sliced into thick steaks, served with hand-cut chips, seasonal greens, and a light red wine jus.\u003cbr data-end=\"3551\" data-start=\"3548\"\u003e• Japanese-inspired board: Thin slices from the roll, accompanied by wasabi, yuzu kosho or ponzu for contrast.\u003cbr data-end=\"3664\" data-start=\"3661\"\u003e• Sharing roast: Roast the whole roll slowly, then carve thick slices for a dramatic platter with charred spring onions and roasted mushrooms.\u003c\/p\u003e\n\u003ch3 data-end=\"3833\" data-start=\"3808\"\u003e🥗 Nutritional Note\u003c\/h3\u003e\n\u003cp data-end=\"4071\" data-start=\"3834\"\u003eThe rich marbling means more fat content—especially monounsaturated fats which melt at lower temperatures and deliver that melt-in-your-mouth sensation. Enjoy generously, but balance with fresh vegetables or salad to round out the plate.\u003c\/p\u003e\n\u003ch3 data-end=\"4103\" data-start=\"4073\"\u003e👥 Who This Steak Is For\u003c\/h3\u003e\n\u003cp data-end=\"4431\" data-start=\"4104\"\u003e• Home cooks seeking restaurant-level quality in their kitchen.\u003cbr data-end=\"4170\" data-start=\"4167\"\u003e• Hosts wanting a centre-piece cut that delivers consistently.\u003cbr data-end=\"4235\" data-start=\"4232\"\u003e• Grill or BBQ enthusiasts who value bold sear, plush interior and premium beef.\u003cbr data-end=\"4318\" data-start=\"4315\"\u003e• Hospitality and catering buyers searching for Australian Wagyu with verified provenance and consistent grading.\u003c\/p\u003e\n\u003ch3 data-end=\"4472\" data-start=\"4433\"\u003e📋 Product Highlights At A Glance\u003c\/h3\u003e\n\u003cp data-end=\"5178\" data-start=\"4473\"\u003e• Brand – Black Opal by Harmony Agriculture and Food Company\u003cbr data-end=\"4536\" data-start=\"4533\"\u003e• Breed – F1 Wagyu-Angus cross\u003cbr data-end=\"4569\" data-start=\"4566\"\u003e• Origin – Victoria \u0026amp; Tasmania, grain finished\u003cbr data-end=\"4618\" data-start=\"4615\"\u003e• Feed – Extended grain program (~380 days) for deep marbling\u003cbr data-end=\"4682\" data-start=\"4679\"\u003e• Grade – AUS MEAT MB8 to MB9\u003cbr data-end=\"4714\" data-start=\"4711\"\u003e• Cut – Scotch Fillet \/ Cube Roll \/ Ribeye Roll (boneless)\u003cbr data-end=\"4775\" data-start=\"4772\"\u003e• Texture – Silky, tender with defined eye muscle and spinalis cap\u003cbr data-end=\"4844\" data-start=\"4841\"\u003e• Flavour – Rich, buttery and long-lasting savoury finish\u003cbr data-end=\"4904\" data-start=\"4901\"\u003e• Ideal cooking methods – Cast-iron sear, controlled grill, sous-vide plus sear\u003cbr data-end=\"4986\" data-start=\"4983\"\u003e• Packaging – Cryovac sealed vacuum packaging\u003cbr data-end=\"5034\" data-start=\"5031\"\u003e• Shipping – Nationwide chilled courier service dispatched Monday, Wednesday and Friday\u003cbr data-end=\"5124\" data-start=\"5121\"\u003e• Format – Whole primal supplied (no custom cutting)\u003c\/p\u003e\n\u003ch3 data-end=\"5212\" data-start=\"5180\"\u003e🏢 About Carnivore Society\u003c\/h3\u003e\n\u003cp data-end=\"5637\" data-start=\"5213\"\u003eCarnivore Society is a Melbourne-based premium meat supplier dedicated to supplying high-end Australian beef to discerning buyers. We focus on premium Wagyu, grain-fed programs and chef-level quality, delivering nationwide with chilled courier service for convenience and reliability. We partner with trusted programs such as Black Opal to provide full traceability, clear labelling and consistent, restaurant-grade results.\u003c\/p\u003e\n\u003ch3 data-end=\"5674\" data-start=\"5639\"\u003e📦 Storage \u0026amp; Preparation Tips\u003c\/h3\u003e\n\u003cp data-end=\"6076\" data-start=\"5675\"\u003e• Refrigerate on arrival. Keep the primal in the original packaging until ready to cook.\u003cbr data-end=\"5766\" data-start=\"5763\"\u003e• Open the pack 20-30 minutes before roasting or portioning; pat the surface dry to maximise crust.\u003cbr data-end=\"5868\" data-start=\"5865\"\u003e• If freezing, wrap tightly and lay flat in the freezer. Thaw slowly in the fridge, then pat dry before cooking.\u003cbr data-end=\"5983\" data-start=\"5980\"\u003e• After cooking, allow the meat to rest 10 minutes before slicing to let juices redistribute.\u003c\/p\u003e\n\u003ch3 data-end=\"6112\" data-start=\"6078\"\u003e❓ Frequently Asked Questions\u003c\/h3\u003e\n\u003cp data-end=\"7119\" data-start=\"6113\"\u003e\u003cstrong data-end=\"6153\" data-start=\"6113\"\u003eIs Scotch Fillet the same as Ribeye?\u003c\/strong\u003e\u003cbr data-end=\"6156\" data-start=\"6153\"\u003eYes. In Australia, the boneless rib primal is commonly known as Scotch Fillet or Cube Roll and is equivalent to what many international markets call Ribeye.\u003cbr data-end=\"6315\" data-start=\"6312\"\u003e\u003cstrong data-end=\"6343\" data-start=\"6315\"\u003eWhat does F1 Wagyu mean?\u003c\/strong\u003e\u003cbr data-end=\"6346\" data-start=\"6343\"\u003eF1 refers to a first-generation cross between Wagyu and Angus. Black Opal is a recognised F1 program noted for consistent marbling and eating quality.\u003cbr data-end=\"6499\" data-start=\"6496\"\u003e\u003cstrong data-end=\"6518\" data-start=\"6499\"\u003eWhy MB8 to MB9?\u003c\/strong\u003e\u003cbr data-end=\"6521\" data-start=\"6518\"\u003eMB8 to MB9 are high marbling grade designations under the AUS MEAT standard. These represent some of the finest intramuscular fat distribution available in Australian Wagyu.\u003cbr data-end=\"6697\" data-start=\"6694\"\u003e\u003cstrong data-end=\"6730\" data-start=\"6697\"\u003eCan I get it cut into steaks?\u003c\/strong\u003e\u003cbr data-end=\"6733\" data-start=\"6730\"\u003eCarnivore Society supplies this product as a whole primal cube roll; we do not cut into individual steaks. You can portion it yourself or instruct your butcher to do so after purchase.\u003cbr data-end=\"6920\" data-start=\"6917\"\u003e\u003cstrong data-end=\"6948\" data-start=\"6920\"\u003eWhen will my order ship?\u003c\/strong\u003e\u003cbr data-end=\"6951\" data-start=\"6948\"\u003eOrders for this product are dispatched via chilled courier service on Monday, Wednesday and Friday in Australia. You will receive tracking once your order is picked up.\u003c\/p\u003e\n\u003ch3 data-end=\"7136\" data-start=\"7121\"\u003e✅ Summary\u003c\/h3\u003e\n\u003cp data-end=\"7572\" data-start=\"7137\"\u003eThe Black Opal Grain Fed F1 Wagyu MB8 9 Scotch Cube Roll from Carnivore Society is a premium Australian Wagyu experience combining elite marbling, a tender and flavour-rich primal cut, and nationwide chilled courier delivery with cryovac packaging. For grill nights, special occasions or restaurant-level indulgence at home, this is the benchmark. Choose Carnivore Society for premium beef you can trust part of every exceptional meal.\u003c\/p\u003e","brand":"Carnivore Society","offers":[{"title":"6KG (Single piece $10\/kg more) - $144\/kg","offer_id":44352213352502,"sku":null,"price":864.0,"currency_code":"AUD","in_stock":true},{"title":"12.70 KG (Full box) - $139\/kg","offer_id":44352213385270,"sku":null,"price":1765.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/20251028_153652.jpg?v=1761778617","url":"https:\/\/www.carnivoresociety.com.au\/products\/black-opal-grain-fed-f1-wagyu-mb8-9-scotch-cube-roll-97-kg-copy","provider":"Carnivore Society","version":"1.0","type":"link"}