Beef, Australian, imported, Wagyu, loin, tenderloin steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of raw Australian Wagyu beef tenderloin, boasting a remarkable AUS-MEAT marble score of 9. It features an exceptionally rich, buttery flavor and a melt-in-your-mouth texture due to its intense intramuscular fat marbling. Nutritionally, it is a high-energy, protein-dense food with a significant fat content and negligible carbohydrates.
Calorie split: 30% protein · 1% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled tenderness and deep, umami-rich flavor that feels luxurious and indulgent. It's prized in high-end cuisine for its ability to deliver a rich, satisfying eating experience with minimal cooking.
⚠️ Watch-outs & how to enjoy it better
The high fat content (19.11g per 100g) makes it a calorie-dense choice, which may not suit low-fat diets. To counteract this, practice strict portion control (e.g., 100-120g) and pair it with fiber-rich, non-starchy vegetables like asparagus or broccoli to balance the meal and enhance satiety.
Key benefits
- High-quality complete protein source
- Rich in monounsaturated fats (oleic acid)
- Excellent source of iron and B vitamins
- Extremely tender and palatable texture
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A Wagyu score of 9 is near the top of the Australian marbling scale, meaning the fat is so finely distributed it's like a delicate web, not just streaks.
Full nutrition (USDA data · scales with serving)
| Water | 60.9 g |
| Energy | 248 kcal |
| Energy | 1039 kj |
| Protein | 18.5 g |
| Total lipid (fat) | 19.1 g |
| Ash | 0.91 g |
| Carbohydrate, by difference | 0.58 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 2.4 mg |
| Sodium, Na | 61.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.50 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 4.7 g |
| SFA 17:0 | 0.22 g |
| SFA 18:0 | 2.3 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 8.9 g |
| MUFA 14:1 | 0.10 g |
| MUFA 16:1 | 0.61 g |
| MUFA 18:1 | 8.2 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.05 g |
| MUFA 20:1 | 0.04 g |
| Fatty acids, total polyunsaturated | 0.75 g |
| PUFA 18:2 | 0.62 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| Fatty acids, total trans | 0.70 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.83 g |
| Isoleucine | 0.80 g |
| Leucine | 1.5 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.20 g |
| Phenylalanine | 0.71 g |
| Tyrosine | 0.65 g |
| Valine | 0.85 g |
| Arginine | 1.2 g |
| Histidine | 0.60 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.82 g |
| Proline | 0.76 g |
| Serine | 0.72 g |
| Hydroxyproline | 0.09 g |
FAQ
What does a marble score of 9 mean?
It indicates an extremely high degree of intramuscular fat (marbling) within the meat, resulting in superior tenderness, juiciness, and flavor.
Is this cut suitable for a low-fat diet?
No, this is a high-fat cut with over 19g of fat per 100g. It's best enjoyed in moderation as part of a balanced diet.
How should I cook it?
Due to its tenderness and high fat, it cooks quickly. Searing on high heat to medium-rare is ideal to preserve its texture and flavor without rendering out all the fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.48 kcal/g · 30% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.