{"product_id":"bb9437","title":"Diamantina - Australian - Ribeye Roast (Boneless). MB4\/5 Grain-Fed 270 Days.","description":"\u003cpre style=\"font-family: 'Segoe UI', 'Helvetica Neue', Arial, sans-serif; font-size:16px; line-height:1.6; color:#333; white-space:pre-wrap; background:#fafafa; border-radius:8px;\"\u003eBrand: Diamantina Wagyu (Stanbroke)\nOrigin: Queensland, Australia\nSpecs: Marbling Score 4\/5 Grain-Fed\n\nProduct Description:\nSourced from the pristine pastures of Queensland and finished on a proprietary grain blend, Diamantina Wagyu is world-renowned for its consistency and flavor. The Marbling Score 4\/5 (MB 4\/5) creates a beautiful \"\"snowflake\"\" distribution of fat that melts at room temperature, ensuring every bite is succulent, tender, and packed with umami.\n\nThis ribeye features a prominent \"\"Spinalis\"\" (the ribeye cap), widely considered the most flavorful muscle on the entire animal. Whether you are a seasoned chef or a home steak enthusiast, this cut delivers a high-end steakhouse experience at an unbeatable price point.\n\nWhy It’s Great\nThe \"\"Sweet Spot\"\" Marbling: Unlike MB 9+, which can be too rich for a full steak, MB 4\/5 allows you to eat a generous portion without feeling overwhelmed by fat. It’s the perfect balance.\n\nStanbroke Provenance: Diamantina is a vertically integrated brand, meaning they control everything from the cattle genetics to the final trim. This results in a cleaner, more refined taste profile.\n\nTexture \u0026amp; Aroma: The grain-finishing process gives the fat a slightly sweet, nutty aroma when seared, which is the hallmark of premium Australian Wagyu.\n\nCooking Tips for the Perfect MB 4\/5 Ribeye\nThe Temper: Take the steak out of the fridge at least 30–45 minutes before cooking. Because Wagyu fat has a lower melting point, you want the core temperature to rise slightly so it cooks evenly.\n\nSeasoning: Use only coarse sea salt and cracked black pepper. Let the quality of the Diamantina beef speak for itself.\n\nThe Sear: Use a cast-iron skillet or a heavy stainless steel pan. Get it ripping hot. You don't need much oil—the MB 4\/5 fat will render out almost immediately and baste the steak in its own juices.\n\nTarget Temp: Aim for Medium-Rare (52°C - 54°C internal). Wagyu fat needs heat to render, so \"\"Rare\"\" can sometimes feel too chewy. Medium-Rare is where the magic happens.\n\nThe Crucial Rest: Rest the steak for at least 10 minutes on a warm plate. This allows the juices to redistribute and the rendered fat to \"\"set,\"\" ensuring your first bite is incredibly juicy.\n\nGreg’s Fact-Based Opinion:\n\nWe are pricing this roughly 30-40% lower than what most high-end Bangkok grocers charge for MB 4\/5 Wagyu Ribeye. This is a \"\"volume-mover.\"\" I would like to highlight that it’s Stanbroke-sourced—knowledgeable meat buyers in Thailand always look for that specific name because of its reliability.\u003c\/pre\u003e","brand":"Bangkok Beef","offers":[{"title":"1pc x 1kg (±50g)","offer_id":42180462510135,"sku":"bb9437","price":2550.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 2kg (±100g)","offer_id":42180462542903,"sku":"bb9437","price":5100.0,"currency_code":"THB","in_stock":true},{"title":"1pc x 3kg (±150g)","offer_id":42180462575671,"sku":"bb9437","price":7650.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0593\/0578\/7447\/files\/bb9437-1.jpg?v=1777225680","url":"https:\/\/bangkokbeef.com\/products\/bb9437","provider":"Bangkok Beef","version":"1.0","type":"link"}