Sanchuko Australian Wagyu F1 Cube Roll MS 4-5

Tasting notes of the Curator

The Cube Roll—often recognized as the ribeye’s heart—is where Wagyu opulence meets primal satisfaction. This Sanchuko F1 iteration, raised under meticulous Australian standards, yields a remarkable expression of balanced richness. With a marbling score of 4-5, the fat is intricately laced but never heavy-handed, offering that signature Wagyu silkiness without the fatigue of excess. What distinguishes this cut is its mouth-coating savor, underpinned by a luxurious density that translates to a near-caramelized crust when seared. Expect a flavor that unfolds in waves: initial sweetness from the rendered fat, followed by deep umami, and rounded off with a lingering, almost buttery nuttiness. The tender meat gently resists the bite, releasing its juices like a well-aged wine releases notes in the glass. Unlike the striploin’s linear elegance, this cube roll is a rolling crescendo—bold, rounded, and sensorially immersive. It’s a steak that romances the flame and rewards the appetite.

Pairings and Suggestions

This cut craves warmth, depth, and a bit of drama on the plate.

Grill or pan-sear with rosemary, garlic confit, and smoked Maldon salt for an aromatic crust.

Serve with rich accompaniments like potato gratin, creamed spinach, or balsamic-glazed onions.

Contrast its depth with pickled vegetables, chimichurri, or a citrus-soy reduction.

Pair with robust wines—Cabernet Sauvignon, Amarone, or an aged Rioja bring out its deep savor.

Slice thin for sharing and serve atop crusty sourdough or truffle-infused rice for a showstopping starter.

This is the cut for intimate dinners, bold declarations, and long, wine-filled evenings.

From Ribeye Reverence to Wagyu Wonder

In the language of beef, the ribeye—known here as the Cube Roll—is a word spoken with reverence. And when this cut is elevated with Wagyu bloodlines, it transforms into a dialogue of texture and taste. The Cube Roll is revered not just for its fat, but for how that fat behaves: it bastes the meat from within, turns golden under flame, and transforms each bite into a sensory embrace. Sanchuko’s F1 Wagyu cattle are raised on open Australian pastures and grain-finished with care, resulting in meat that reflects both place and precision. It’s said that the ribeye reveals a butcher’s skill and a cook’s confidence. But more than that, it reveals a host’s generosity—because to serve this cut is to serve something unforgettable.

Storage Instructions

Keep frozen at -18°C. Once thawed, store in the refrigerator and consume within 2–3 days. Do not refreeze. Bring to room temperature before cooking to ensure even doneness.