Cube Roll (Ribeye / Scotch Fillet)

The quintessential Wagyu cut, the cube roll (scotch fillet / ribeye) showcases marbling at its most spectacular. The spinalis dorsi muscle — the “cap” wrapping around the eye — is particularly prized. The abundant marbling self-bastes during cooking, requiring little intervention.

Best served simply — seared hot and fast, to medium-rare, at an ideal thickness of 1.5 to 2 inches. This is the cut to feature when you want Wagyu to be the undisputed star. Grill or roast.