Margaret River Wagyu Beef Chuck Eye Roll MB6–7 is a premium rib primal cut from Australian Wagyu cattle, featuring rich intramuscular marbling (marble score 6–7). Vacuum-packed and chilled, this boneless cut offers chefs a versatile and flavorful option for steaks, roasts, and braises.

Detailed Information

Cut from the chuck roll by trimming near the spinal column, the chuck eye roll combines the beefy depth of the shoulder with exceptional tenderness characteristic of Wagyu beef. The medium–high marbling score delivers a buttery texture and juicy flavor profile ideal for high-heat grilling or slow-cooking techniques. 

Margaret River Wagyu cattle are raised with at least 300 days on quality grain and pasture, in a stress‑free environment, contributing to their rich, buttery taste and lower saturated fat profile.

Who is Margaret River Wagyu?

Margaret River Wagyu is a vertically integrated Australian producer, sourcing from cross‑bred and full‑blood Wagyu herds raised sustainably in the Margaret River region. The brand emphasizes quality, traceability, and award-winning genetics—such as Stone Axe Pastoral’s Full‑Blood Wagyu.

Storage and Usage Instructions

• Store refrigerated at 0 °C to +4 °C, vacuum-sealed for up to 21 days post-pack date; once opened, consume within 5 days.

• Allow the meat to reach room temperature (about 30 minutes) before cooking.

• Ideal for:
  • Steaks (thick-cut, grilled or pan-seared to medium-rare)
  • Roasts

• Rest for 5–10 minutes after cooking to preserve juiciness and texture.