Wagyu beef is famous for its marbling. That’s the little lines of fat running throughout your steak. The intensity of the marbling is measured on the MBS scale, which runs from 1 to 12. This intramuscular fat softens as the steak is cooked, and flavours, moistens and tenderises the meat giving the steak a decadent butteriness reminiscent of a good pâté. The higher the MBS, the richer the final product will be.

We find cuts in the middle of the scale to be best for roasting as it provides the ideal balance of flavour to butteriness. A roast dinner is invariably a big meal, so you don’t want something super rich here. Six is the goldilocks number for this roast rump. During the roasting process that beautiful fat melts away and leaves you with the most succulent, utterly delicious meal.

Ingredients:

• Beef
• Pomace oil
• Sea salt