MB 6-7
Marbling 7 of 12
Rich, balanced, everyday excellent
Fine flecks of fat woven evenly through the muscle. Deep beef flavour with a clean finish that will not overwhelm a plate. The grade most people should start on.
KOB · Butcher · Kitchen
Cut to order, sealed the same day
Graded for marbling, hand-trimmed by our butchers and vacuum-sealed the day it ships.
Know your cut
The 8 Primal Cuts of Beef أقسام اللحم البقري الثمانية
Tap any highlighted section of the diagram to see exactly where your steak comes from, and why it tastes the way it does.
اضغط على أي قسم مميّز في الرسم لتعرف من أين تأتي شريحتك ولماذا تتميز بهذا المذاق.
Swipe the chart sideways · مرّر الرسم جانبًا
Hover or tap a section of the diagram
· مرّر أو اضغط على أي قسم
Chuck
الكتف والرقبة
Rib
الأضلاع
Short Loin
الخاصرة القصيرة
Sirloin
السيرلوين
Round
الفخذ (الراوند)
Flank
البطن (الفلانك)
Short Plate
الضلع السفلي
Brisket
الصدر والموزة
The Butcher
Shop by cut
Every cut hand-trimmed to order, graded for marbling and vacuum-sealed the day it ships.
Grading
How to read the marbling score
Marbling is the fat woven through the muscle, and it is what turns a good steak into a memorable one. The higher the score, the more of it — and the richer the result.
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Shop MB 6-7
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MB 9+
Marbling 11 of 12
Dense marbling, buttery, occasion beef
Shop MB 9+Marbling so fine it reads as a web across the cut. It renders low and slow into the meat, giving a soft, almost buttery texture. Serve smaller portions than you think.
Scores shown on the 12-point Japanese BMS scale. Grades are assessed per carcass, so exact marbling varies slightly cut to cut.
The Kitchen
Everything you cook it with
The gear our butchers actually use. Chosen for one job, and good at it for years.
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Stainless Steel SkilletHeavy-based and ready for a hard sear.
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Knife SetChef, nakiri and paring, in a presentation box.
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Knife BlockAcacia storage that keeps an edge off the drawer.
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Wood Cutting BoardEnd-grain timber, kind to your knives.
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INKBIRD Wireless Meat ThermometerWireless probe with app monitoring.
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InkBird Sous Vide MachineEdge-to-edge doneness before the sear.
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The Kitchen
Ways to cook your steak
Four methods our butchers rate, with the numbers that matter. Pull the steak at your target and rest it half as long as you cooked it.
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Reverse sear
- Heat
- 110°C oven, then high
- Time
- 25–40 min + 90 sec
Bring the steak up slowly in a low oven, then finish in a screaming pan. Gives an even pink edge to edge with a hard crust.
Best for thick cuts over 4cm
Shop thermometers -
Pan sear
- Heat
- Very high, then butter
- Time
- 3–4 min a side
A heavy pan holds its heat when the steak hits it. Sear hard, then baste with butter, garlic and thyme off the heat.
Best for 2–3cm steaks
Shop pans -
Grill
- Heat
- Two zones, direct and indirect
- Time
- 4–6 min a side
Sear over the coals, then move across to finish. Two zones give you control that a single hot grate never will.
Best for ribeye and striploin
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Sous vide
- Heat
- 54°C bath, then hard sear
- Time
- 2–4 hrs + 60 sec
Set the water to your target and the steak cannot overcook. Dry it thoroughly, then sear fast and hot for colour.
Best for MB 9+ and tenderloin
Shop sous vide
Target internal temperatures: rare 50°C · medium rare 54°C · medium 58°C · medium well 63°C. Temperature climbs 2–3°C while resting.
