Shimo frozen scotch cube roll is a hand trimmed whole Wagyu primal graded MB7-8, weighing 7.50kg as a single piece, from $83/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh rate. Cut your own thick ribeyes at whatever thickness you want, or roast a section whole. One piece only. Ships frozen Australia wide.
Why Choose This Cut
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Marble score 7 to 8: the point where Wagyu stops being a subtle upgrade and becomes obvious on the plate.
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Whole 7.50kg primal: you set the steak thickness rather than accepting a butcher's default.
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Even marbling across the piece: every steak you cut carries a similar load, which matters when each plate has to match.
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Hand trimmed: prepared as a clean primal, not a bag of trim with a marble score attached.
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Feeds 15 to 20: one purchase covers a dinner party, a service, or several months of steak nights.
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$83/kg instead of $119/kg: genuine Wagyu marbling without stepping up to fullblood pricing.
Sourced With Care
Shimo is a Wagyu program built around consistency rather than spectacle. Cattle are long fed on a controlled grain ration, producing even marbling distribution across the primal instead of heavy fat pockets in isolated spots.
The result is a cube roll that cooks predictably. Every steak off this piece carries a similar marbling load, which matters when you are portioning for a service or a dinner party and need each plate to look and eat the same.
Why MB7-8 Marbling Matters
Marble score 7 to 8 is where the fat is fine grained and low melting enough to liquefy at cooking temperature and carry flavour through the muscle rather than sitting on top of it.
Against an MB4-5, the difference is texture more than taste. MB7-8 gives you a softer bite, a longer finish and a mouthfeel that coats rather than chews. Portion it smaller than you would a grass fed steak, because richness does the work that size normally does.
Packaging and Storage
The piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.
Keep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking, or portion it part thawed and return what you are not using to the freezer. Once fully thawed, use within 3 to 5 days and do not refreeze.
The Carnivore Society Promise
We curate Wagyu that earns its price. Shimo MB7-8 delivers genuine marbling performance with the consistency that makes it usable rather than just impressive. Professionally handled, transparently sourced and cold chain shipped. Stock is limited to a single piece, so once it sells this pricing is gone.
Specifications
| Spec |
Detail |
| Weight |
7.50kg |
| Pieces |
1 whole primal |
| Cut |
Scotch Cube Roll (Ribeye primal) |
| Breed |
Grain fed Wagyu cross |
| Grade |
Marble score 7 to 8 (MB7-8) |
| Feeding |
Long fed grain ration |
| Processing |
Hand trimmed whole cube roll primal |
| Packaging |
Vacuum sealed, freezer safe cryovac |
| Country of origin |
Australia |
| Stock status |
Frozen clearance, one piece only |
| Storage |
Minus 18°C frozen |
| Shelf life |
12 months frozen, 3 to 5 days once thawed |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
Shimo MB7-8 opens sweet and buttery, with the clean nuttiness that long grain feeding produces. The texture is soft without being mushy, and the finish carries well past the swallow.
Pair it with something sharp. Pickled onion, a hard mustard, or a dry red with real tannin will cut through the fat and reset the palate between bites.
How to Cook a Wagyu Cube Roll
For Steaks
Thaw in the fridge over 24 to 48 hours, then bring to room temperature. Cut steaks 2.5cm to 3cm thick and season with salt only, at least 30 minutes ahead. Sear 90 seconds to two minutes per side in a dry, screaming hot pan, since the fat content means you need no added oil. Pull at 52°C for medium rare and rest 8 to 10 minutes.
For a Whole Roast
Tie a section evenly, sear all sides hard, then roast at 180°C until the internal temperature reaches 52°C, which is roughly 20 minutes per 500g. Rest 15 minutes before carving across the grain.
Pro Tip
Do not cook past medium. The marbling that makes this cut worth buying renders out entirely past 60°C, and what you are left with is a dry, expensive steak. Trim the spinalis cap off and cook it separately if you want the best bite on the piece.
Perfect For
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Cutting your own ribeyes: whole primal, so thickness is your call.
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Chefs and restaurants: consistent marbling across a full service.
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Special occasion cooking: Wagyu where the beef is the event.
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Stepping up from grass fed: real marbling without fullblood pricing.
FAQ
What is scotch cube roll?
Scotch cube roll, scotch fillet, ribeye and cube roll all describe the same primal, taken from the rib section before it is sliced into steaks. Buying it whole means you control the thickness of every steak you cut, and you get the spinalis cap intact rather than divided across portions.
How many steaks will I get from a 7.50kg cube roll?
Around 25 to 30 steaks at 2.5cm to 3cm thick, or 15 to 20 servings if you are portioning generously. At MB7-8 most people find a 200g steak more than enough, so the piece stretches further than the weight suggests.
What is the difference between MB7-8 and MB4-5 Wagyu?
Texture more than taste. MB4-5 gives you noticeable marbling and a richer steak than grass fed. MB7-8 changes the eating experience: a softer bite, a longer finish, and a mouthfeel that coats the palate. The higher the score, the smaller the portion needs to be.
Do I need oil to cook Wagyu?
No. At MB7-8 the steak releases its own fat within seconds of hitting a hot dry pan. Adding oil only dilutes what is already there and makes the pan harder to control. Use a heavy pan, get it properly hot, and season with salt only.
What internal temperature should I cook Wagyu to?
Pull it at 52°C for medium rare and rest 8 to 10 minutes. Do not take it past medium. Above 60°C the intramuscular fat renders out completely, which removes the exact quality you paid for and leaves the steak dry.
Does freezing affect Wagyu quality?
Not when it is snap frozen commercially. Fast freezing forms small ice crystals that leave the muscle and fat structure intact. Slow freezing in a domestic freezer is what causes drip loss. Thaw in the fridge over 24 to 48 hours and do not refreeze once fully thawed.
Do you deliver frozen beef Australia wide?
Yes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or portion it while part thawed.
Why is this cheaper than Wagyu at a butcher?
You are buying a whole 7.50kg primal of frozen clearance stock rather than a single steak over a counter. Wagyu scotch at this marble score typically retails well above $119/kg once portioned and marked up. At $83/kg the whole piece comes to $622.
