The Margaret River Pre-Sliced Ribeye MB 8–9+ represents the pinnacle of Australian Wagyu indulgence, curated for Carnivore Society members who value elite marbling, refined flavour, and absolute convenience.
Sourced from the renowned Margaret River Wagyu program in Western Australia, this ribeye delivers extraordinary richness and tenderness, pre-sliced and ready to cook for effortless premium dining at home.
Origin and Wagyu Heritage
Margaret River Wagyu is produced in one of Australia’s most respected beef regions, known for its clean environment, fertile soils, reliable rainfall, and moderate climate. These conditions support calm cattle, consistent growth, and superior eating quality.
The herd is built on Tajima bloodline genetics from Japanese Black Wagyu, combined with Australian free-range rearing and a specialised grain-finishing program. This balance of genetics, pasture, and feeding produces Wagyu with refined marbling, clean fat character, and a buttery finish that defines the Margaret River profile.
Cut and Format
The ribeye is taken from the rib section, prized for its balance of tenderness, flavour, and marbling. In this format, the ribeye is pre-sliced into ready-to-cook portions, eliminating the need for trimming or cutting while preserving the integrity of the muscle and fat distribution.
Each slice is vacuum sealed to maintain freshness, texture, and flavour from processing through delivery.
Marbling and Eating Quality
With a marbling score of MB 8–9+, this ribeye sits firmly in the upper tier of Australian Wagyu. Fine intramuscular fat runs consistently through the muscle, delivering exceptional juiciness and a smooth, melt-in-the-mouth texture.
The flavour profile is rich and buttery with subtle sweetness from the Wagyu fat, balanced by a clean, beef-forward finish. Despite the high marbling, the steak remains refined rather than heavy, making it suitable for both indulgent occasions and controlled portions.
Cooking Performance and Preparation
This cut rewards simple cooking and minimal seasoning, allowing the Wagyu to speak for itself.
Remove from refrigeration 30 to 45 minutes before cooking to allow the steak to come to room temperature. Season lightly with coarse sea salt and cracked black pepper.
High-heat cooking methods work best. Grill or pan-sear over strong heat to develop a deep crust, cooking briefly on each side due to the richness of the fat. For precision, sous vide at approximately 54 °C for medium-rare, then finish with a short, intense sear.
Always rest the steak for 5 to 8 minutes after cooking to allow juices to redistribute.
Serving Suggestions and Pairings
This ribeye shines with restrained accompaniments that complement rather than compete.
Serve simply with finishing salt or a small amount of herb butter. Sides such as roasted root vegetables, grilled asparagus, or creamy mash balance the richness. Bold red wines such as Shiraz or Cabernet Sauvignon pair naturally with the depth of flavour.
Because of the marbling level, smaller portions deliver a highly satisfying experience.
Storage and Handling
Proper storage and careful handling ensure this Wagyu retains its marbling, freshness, and premium eating quality from delivery through to cooking. Here is how:
- Store refrigerated at or below 4 °C for short-term use.
- For longer storage, keep vacuum sealed and freeze.
- Thaw slowly in the refrigerator before cooking to preserve texture and moisture.
Perfect For
This Wagyu ribeye suits diners who value premium flavour, effortless preparation, and refined presentation. Its pre-sliced format and high marbling make it ideal for both special occasions and elevated everyday cooking:
- Special occasion dinners where quality matters
- Steak lovers seeking top-tier Wagyu without restaurant pricing
- Entertaining with premium, ready-to-cook portions
- Carnivore and low-carb lifestyles
- Gifting to serious meat enthusiasts
Why Carnivore Society Members Choose It
Carnivore Society members choose this ribeye because it reflects a quality-first, meat-forward approach to eating. The pre-sliced format offers genuine convenience while maintaining premium standards.
High MB 8–9+ marbling delivers exceptional flavour without the need for complex preparation. Vacuum-sealed packaging supports bulk buying and reliable freezer storage, while consistent sourcing ensures predictable eating quality for customers who expect elite beef every time.
Final Thoughts
The Margaret River Pre-Sliced Ribeye MB 8–9+ delivers everything expected of elite Australian Wagyu: exceptional marbling, luxurious texture, and refined flavour, paired with effortless preparation. Curated by Carnivore Society and sourced from one of Australia’s most respected Wagyu programs, this ribeye transforms any meal into a premium steakhouse experience at home.
This is Wagyu at its most accessible and most indulgent.
