Margaret River Wagyu Boneless D-Rump (Deckle-Off) MB 9+ $44KG

Big flavour meets refined Wagyu quality in the Margaret River Boneless D-Rump (Deckle-Off) MB 9+. This is a cut built for cooks who want real muscle and real richness. 

With a marbling score of 9+, it delivers melt-in-your-mouth tenderness, yet retains the bold, beef-forward profile the D-Rump is known for. 

The deckle is removed for a sleeker finish, making it easier to portion, cook, and plate. If you are looking for a full-bodied Wagyu experience that eats like a steak and finishes like velvet, this is it.

D-Rump at a Glance

• Cut: Boneless D-Rump (Deckle-Off)
• Weight: Approx. 5- 5.5 kg
• Marble Score: MB 9+
• Breed: Wagyu (Margaret River Program)
• Feeding: Grain-finished, long-fed
• Source: Margaret River Region, Western Australia
• Certification: Est. No. 648 – Australian-Inspected & Halal Accredited
• Shelf Life: Up to 10 weeks refrigerated
• Best Cooking Methods: Grilled thick-cut steaks, slow roast, reverse sear, or sous vide

Why This Cut Commands Respect

More than just marbling, this D-Rump brings flavour, structure, and performance to the plate. Here’s why it stands out.

• Big Beef Flavour: The D-Rump is naturally rich in savoury flavour, delivering a bold, steakhouse-quality bite with every slice.
• Deckle Removed for Precision: Removing the deckle means cleaner lines, less trim, and a more uniform shape that’s easier to cook and portion.
• Strong Structure with Tender Results: This cut has real muscle but softens beautifully thanks to its high marbling, giving you the best of both worlds.
• Trusted by Butchers and Chefs: Its size, shape, and yield make it a favourite for service kitchens, steak specialists, and high-end BBQ setups.
• Performs Under Fire: Whether grilled, smoked, roasted, or sous vide, it holds its integrity, delivers moisture, and finishes with flair.
• Clean Slicing, High Yield: You get more usable meat with minimal waste. This makes it ideal for portion control or serving a crowd with consistency.

MB 9+ Marbling: Ultimate Richness Meets Real Muscle

There are a lot of cuts that boast marbling, but few combine it with substance like this. The MB 9+ marbling brings:

• Consistent Intra-Muscular Fat: Fine streaks of fat thread evenly throughout the meat, enhancing every slice without creating grease or heaviness.
• Improved Moisture Retention: The fat helps the cut stay juicy even through long cooks or high-heat grilling.
• Unmatched Texture for a Structured Cut: While D-Rump is typically known for firmness, MB 9+ smooths it out. You get that real steak chew with a velvet finish.
• Bold Beef Flavour with a Creamy Finish: Every bite delivers Wagyu richness while still keeping the strong, savoury character of rump intact.
• Great Yield and Visual Appeal: The cut is thick, clean, and marbled throughout. You can portion it into perfect steaks or serve as a roast with minimal trim.

Cooking Notes: Maximise the Muscle, Elevate the Fat

To get the most from this D-Rump, treat it with patience, heat, and respect. Here are a few ways to make it shine:

• Thick-Cut Steaks: Slice the rump into 1.5 to 2-inch steaks. Sear hard on both sides to build crust, then finish in the oven or over indirect heat.
• Reverse Sear: Roast whole at 110 to 120°C until internal temperature reaches 48 to 50°C. Rest, then sear in a hot pan or grill for colour.
• Sous Vide: Cook at 54°C for 4 hours. Chill, dry, then finish with a fast sear for edge-to-edge medium rare and buttery bite.
• Whole Roast Option: Coat with your rub of choice or a simple salt-pepper blend. Roast at 160°C until internal temp hits 52–54°C. Rest at least 20 minutes.
• Rest and Slice Properly: Always let the cut rest after cooking to lock in juices. Slice against the grain for maximum tenderness.
• Serve with Confidence: Ideal with pepper sauces, garlic butter, bold red wines, and sides like charred broccolini, truffle mash, or grilled mushrooms.

Ideal For Serious Steak Lovers

This cut is built for people who know what they want from a piece of beef. It is not overly fatty or delicate. It brings structure, strength, and boldness, balanced by marbling that makes it Wagyu-grade through and through.

Perfect for:

• Pitmasters wanting to try something bold and premium
• Chefs looking for high-yield Wagyu with consistent structure
• Entertainers who want to feed a group with wow-factor
• Home cooks stepping beyond cube roll or scotch fillet
• Steak fans who want richness and substance in one cut

Packaging, Storage & Delivery

Your D-Rump arrives vacuum-packed, chilled, and ready to go. We ship using cold-chain logistics to protect the texture and taste. This is not frozen bulk meat pulled from a freezer. It is packed to order, sealed for freshness, and delivered with care.

• Packaging: Leak-proof, vacuum-sealed, tamper-evident
• Shelf Life: Up to 10 weeks refrigerated
• Storage Tip: Store below 4°C or freeze immediately upon arrival
• Delivery: Refrigerated shipping Australia-wide

Why We Chose Margaret River Wagyu

Margaret River Wagyu stands out for its quality, care, and consistency. Here’s why it earns Carnivore Society’s full trust.

• Raised in Premium Conditions: Sourced from the Margaret River region, where clean air, rich soil, and quality feed create ideal conditions for Wagyu cattle.
• Grain-Fed for Consistency: The cattle are long-fed on a balanced grain ration, producing uniform marbling and rich flavour in every cut.
• No Hormones or Antibiotics: Every animal is raised without growth promotants or routine antibiotics, ensuring clean, natural beef that aligns with our sourcing values.
• Verified MB 9+ Marbling: Each cut we carry has been scored to the highest marbling grade, bringing luxury-level fat content and buttery texture.
• Trusted and Traceable: The Margaret River program is transparent and disciplined, allowing us to trace each cut from paddock to plate.
• Performs for Our Customers: Whether it is chefs, home cooks, or BBQ purists, this Wagyu consistently meets expectations for tenderness, flavour, and finish.

The Cut That Means Business

This is not your entry-level steak. This is a cut for cooks who want their beef to work hard and pay off. The Margaret River Boneless D-Rump (Deckle-Off) MB 9+ gives you size, structure, and luxury in one. 

It stands up to smoke, fire, and searing without falling apart. It presents beautifully. And above all, it tastes like Wagyu should, full, deep, and unforgettable.

If you are ready to move beyond the ordinary and step into serious beef, this is your cut. Order now and bring real Wagyu power to your kitchen.