The Margaret River Wagyu T-Bone MB6–7 is a statement cut that combines premium Australian Wagyu marbling with the iconic structure of a bone-in T-bone steak.
Often referred to as a “bone slab,” this cut delivers two prized eating experiences in one. The tenderness of the fillet sits alongside the bold, beef-forward flavour of the sirloin, both enhanced by generous Wagyu marbling.
Sourced from Western Australia’s renowned Margaret River region, this steak is designed for high-heat cooking and memorable dining, offering richness, juiciness, and unmistakable Wagyu character in every bite.
Technical Specs
A bone-in Wagyu classic selected for indulgent marbling and balanced steakhouse performance:
-
Cut: T-Bone Steak (Loin, Bone-In).
-
Region: Margaret River, Western Australia.
-
Beef Type: Premium Australian Wagyu (often crossbred Wagyu).
-
Marbling Score: AUS MEAT MB6–7.
Why This Cut Stands Apart
The T-bone format offers two distinct muscles in a single steak, creating contrast and complexity on the plate.
High Wagyu marbling at MB6–7 ensures rich flavour, excellent juiciness, and a creamy mouthfeel once cooked. The bone itself plays a functional role, helping retain moisture and contributing depth during high-heat cooking.
This combination makes the cut both indulgent and structurally rewarding, ideal for cooks who value flavour and texture equally.
Premium Program Standards
This Wagyu is sourced from the Margaret River region of Western Australia, an area recognised for its clean environment and high-quality beef production.
Cattle are raised on pasture in low-stress conditions before being grain-finished on a specialised local grain diet. This approach supports consistent marbling development while maintaining balance and flavour integrity.
The result is Wagyu that reflects careful farming, considered nutrition, and reliable eating quality.
Understanding MB6–7 Marbling
A Marble Score of 6–7 indicates a high level of intramuscular fat distributed throughout the muscle.
This marbling:
- Enhances richness and buttery flavour.
- Supports juiciness during high-heat cooking.
- Creates a smooth, creamy texture without overpowering the beef character.
MB6–7 is widely regarded as a premium sweet spot for Wagyu steaks, offering indulgence while remaining well-balanced.
Taste and Texture Experience
On the grill or in the pan, the steak releases a deep, savoury aroma as the marbling begins to render.
The sirloin side delivers bold, beef-forward flavour with structure, while the fillet side offers delicate tenderness and mild sweetness. Together, they create a layered eating experience with a juicy centre and a luxurious finish.
Best Cooking Methods
High marbling and bone-in structure reward confident heat, simple seasoning, and proper resting:
-
Grill or BBQ: Ideal for developing a smoky char while rendering Wagyu fat.
-
Pan sear, then oven finish: Best for thicker cuts to achieve even doneness through the centre.
-
Resting: Rest at least 10 minutes before slicing to retain juices.
Recommended doneness: Medium-rare, around 52 °C internal temperature.
Flavour Pairings and Serving Ideas
Season simply with quality sea salt and freshly cracked black pepper to let the Wagyu shine.
Serve as a centrepiece steak with minimal sides, or slice and share to showcase the contrast between fillet and sirloin. This cut pairs best with restrained accompaniments that complement, rather than compete with, its richness.
Packaging and Storage
Packaging and storage details are not specified for this product. Follow standard chilled beef handling practices on receipt and prior to cooking.
Why Buy from Carnivore Society
Every premium cut is chosen for how it performs on the plate, not for unnecessary embellishment:
-
Curated Wagyu selection: Focused on marbling, balance, and eating quality.
-
Clear grading: MB6–7 Wagyu with transparent sourcing.
-
Cut integrity: Supplied as a substantial bone-in steak for maximum flavour impact.
Where Classic Steak Meets Wagyu Indulgence
The Margaret River Wagyu T-Bone MB6–7 is built for diners who appreciate contrast, richness, and craftsmanship in a single cut.
With its bone-in structure, high marbling, and dual-muscle experience, this steak delivers depth, tenderness, and unmistakable Wagyu character from edge to centre.
Bring home the Margaret River Wagyu T-Bone MB6–7 and enjoy a bone-in Wagyu steak chosen for richness, balance, and unforgettable eating quality.
