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Mayura
Mayura Australian Wagyu Chuck Eye Roll MB9+
Intense Marbling, Rare Indulgence
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An extraordinary cut from Mayura Station’s award-winning herds, the Chuck Eye Roll MB9+ is a revelation of flavor, opulence, and texture that rivals even the most coveted steaks.
Mayura
Mayura Australian Wagyu Chuck Eye Roll MB9+
Intense Marbling, Rare Indulgence
An extraordinary cut from Mayura Station’s award-winning herds, the Chuck Eye Roll MB9+ is a revelation of flavor, opulence, and texture that rivals even the most coveted steaks.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes Of The Curator
Mayura Station is synonymous with Australian Wagyu excellence, and their Chuck Eye Roll MB9+ stands as a compelling testament to this legacy. Cut from the upper rib primal, just adjacent to the ribeye, the chuck eye roll is often referred to as a “butcher’s cut”—treasured for its rich marbling and surprising tenderness. But in the hands of Mayura, this underdog transforms into a gastronomic showpiece. With a Marble Score of 9+, the fat weaves through the muscle like ivory lace, rendering the meat so tender it nearly melts at the touch of heat. Upon searing, it gives off a symphony of aromas—nutty, savory, faintly sweet—and delivers a deep, resonant umami akin to the complexity of aged cheese or roasted bone marrow. The flavor clings to the palate, evolving with every bite. This is not a background steak—it commands attention, then leaves you quietly awed. A rare cut, made rarer still by the hands that raised it.
Pairings And Suggestions
Given its luxurious richness, this cut thrives in both simplicity and contrast.
Best cooked medium-rare to fully showcase the buttery texture and umami-laced fat.
Season gently with salt and cracked pepper, then sear in wagyu fat or clarified butter.
Pair with freshness: roasted heirloom carrots, grilled asparagus, or a light miso-dressed salad.
Bright sauces like yuzu kosho butter, ginger-scallion relish, or salsa verde offer welcome lift.
Wine pairings: mature Pinot Noir, elegant Nebbiolo, or a smoky Japanese whisky for the bold.
For the ultimate experience, slice thinly across the grain and let the richness unfold slowly, without rush.
The Butcher’s Secret, Elevated
Once overlooked in favor of ribeye or tenderloin, the chuck eye roll has quietly held court among butchers and chefs in the know. In this Mayura iteration, it’s no longer a secret—it’s a crown jewel. Raised on Mayura’s specialized fullblood wagyu breeding program in South Australia and finished on a unique chocolate and grain diet, the beef develops a flavor that’s both decadent and refined. What makes this cut remarkable isn’t just its tenderness or flavor—it’s the elevation of something humble into something heroic. It’s the culinary equivalent of discovering poetry in the ordinary, and it reminds us that true luxury isn’t always where we expect it to be. Tell your guests, with a smile, that this cut was once a hidden gem—until now.
Storage Instructions
Keep frozen at -18°C. Once thawed, store in the refrigerator and consume within 2–3 days. Do not refreeze. Let the meat rest at room temperature before cooking to ensure ideal tenderness and even cooking.
Mayura Station is synonymous with Australian Wagyu excellence, and their Chuck Eye Roll MB9+ stands as a compelling testament to this legacy. Cut from the upper rib primal, just adjacent to the ribeye, the chuck eye roll is often referred to as a “butcher’s cut”—treasured for its rich marbling and surprising tenderness. But in the hands of Mayura, this underdog transforms into a gastronomic showpiece. With a Marble Score of 9+, the fat weaves through the muscle like ivory lace, rendering the meat so tender it nearly melts at the touch of heat. Upon searing, it gives off a symphony of aromas—nutty, savory, faintly sweet—and delivers a deep, resonant umami akin to the complexity of aged cheese or roasted bone marrow. The flavor clings to the palate, evolving with every bite. This is not a background steak—it commands attention, then leaves you quietly awed. A rare cut, made rarer still by the hands that raised it.
Given its luxurious richness, this cut thrives in both simplicity and contrast.
Best cooked medium-rare to fully showcase the buttery texture and umami-laced fat.
Season gently with salt and cracked pepper, then sear in wagyu fat or clarified butter.
Pair with freshness: roasted heirloom carrots, grilled asparagus, or a light miso-dressed salad.
Bright sauces like yuzu kosho butter, ginger-scallion relish, or salsa verde offer welcome lift.
Wine pairings: mature Pinot Noir, elegant Nebbiolo, or a smoky Japanese whisky for the bold.
For the ultimate experience, slice thinly across the grain and let the richness unfold slowly, without rush.
Once overlooked in favor of ribeye or tenderloin, the chuck eye roll has quietly held court among butchers and chefs in the know. In this Mayura iteration, it’s no longer a secret—it’s a crown jewel. Raised on Mayura’s specialized fullblood wagyu breeding program in South Australia and finished on a unique chocolate and grain diet, the beef develops a flavor that’s both decadent and refined. What makes this cut remarkable isn’t just its tenderness or flavor—it’s the elevation of something humble into something heroic. It’s the culinary equivalent of discovering poetry in the ordinary, and it reminds us that true luxury isn’t always where we expect it to be. Tell your guests, with a smile, that this cut was once a hidden gem—until now.
Keep frozen at -18°C. Once thawed, store in the refrigerator and consume within 2–3 days. Do not refreeze. Let the meat rest at room temperature before cooking to ensure ideal tenderness and even cooking.
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