Beef, Australian, imported, Wagyu, rib, small end rib steak/roast, boneless, separable lean and fat, Aust. marble score 9, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless rib cut of Australian Wagyu beef, prized for its extraordinary intramuscular fat (marbling score 9). The raw meat is a deep, vibrant red, heavily streaked with fine white fat, promising a buttery, melt-in-your-mouth texture and rich, beefy flavor when cooked. Nutritionally, it is a calorie-dense source of protein and fat, with virtually no carbohydrates.
Calorie split: 14% protein · 0% carbs · 85% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its unparalleled richness and tenderness, where the fat renders into a luxurious, savory flavor that coats the palate. It is a centerpiece of high-end dining and a symbol of culinary luxury, often prepared simply to let its natural quality shine.
⚠️ Watch-outs & how to enjoy it better
The high fat content makes it very calorie-dense, which may be a concern for those monitoring energy intake or managing heart health. To counteract, practice strict portion control (e.g., 100-150g servings) and pair it with fiber-rich vegetables like roasted broccoli or a fresh salad to add volume and balance the meal.
Key benefits
- Exceptionally high in monounsaturated fats (oleic acid)
- Rich source of complete protein for muscle maintenance
- Contains essential minerals like iron, zinc, and B12
- The high marbling score indicates superior tenderness and flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Aust. marble score 9' is part of the AUS-MEAT marbling system, which ranges from 0 to 9, making this steak at the absolute pinnacle of marbling classification in Australia.
Full nutrition (USDA data · scales with serving)
| Water | 46.3 g |
| Energy | 404 kcal |
| Energy | 1690 kj |
| Protein | 14.5 g |
| Total lipid (fat) | 38.3 g |
| Ash | 0.61 g |
| Carbohydrate, by difference | 0.28 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 | 3.0 mg |
| Iron, Fe | 1.8 mg |
| Sodium, Na | 57.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 18.0 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 | 13.9 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 | 0.02 g |
| SFA 14:0 | 1.1 g |
| SFA 15:0 | 0.14 g |
| SFA 16:0 | 8.6 g |
| SFA 17:0 | 0.34 g |
| SFA 18:0 | 3.7 g |
| SFA 20:0 | 0.03 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 19.6 g |
| MUFA 14:1 | 0.39 g |
| MUFA 16:1 | 1.5 g |
| MUFA 18:1 | 17.6 g |
| MUFA 18:1-11 t (18:1t n-7) | 0.51 g |
| MUFA 20:1 | 0.12 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.00 g |
| PUFA 18:3 | 0.09 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 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| Fatty acids, total trans | 1.4 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.60 g |
| Isoleucine | 0.58 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.39 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.52 g |
| Tyrosine | 0.47 g |
| Valine | 0.61 g |
| Arginine | 0.89 g |
| Histidine | 0.44 g |
| Alanine | 0.77 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.59 g |
| Proline | 0.54 g |
| Serine | 0.52 g |
| Hydroxyproline | 0.07 g |
FAQ
What does a marble score of 9 mean?
It indicates the highest level of intramuscular fat (marbling) in the Australian grading system, resulting in exceptional tenderness, juiciness, and flavor.
How should I cook this cut?
Due to its high fat content, it cooks quickly. High-heat methods like grilling, pan-searing, or broiling are ideal. Avoid overcooking; medium-rare to medium is best to render the fat without drying out the meat.
Is this a healthy choice?
It is a nutrient-dense food, rich in protein and healthy monounsaturated fats. However, it is also very high in calories and total fat, so it's best enjoyed in moderation as part of a balanced diet.
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 4.04 kcal/g · 14% 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.