We carry three wagyu cuts, each at a different marbling grade.
| Cut | Marble score | Price |
|---|---|---|
| Tenderloin | MB 4–6 | 1,890 |
| Ribeye | MB 6–9 | 1,790 |
| Striploin | MB 4–7 | 1,590 |
What the marble score means
MB is the marble score — how much fat is woven through the muscle. Higher means softer and richer, but also heavier on the palate.
Ribeye MB 6–9 is the most marbled of the three. Deepest flavour, most buttery.
Tenderloin MB 4–6 has less fat but is naturally the most tender cut, because the muscle barely works. It costs the most because a single animal yields very little of it.
Striploin MB 4–7 sits in the middle — tender, with a clear beefy character. The best value of the three.
How to choose
- Want richness → ribeye
- Want tenderness above all → tenderloin
- Want balance and value → striploin
Doneness we suggest
Medium rare to medium is where the fat has rendered enough to be delicious while the meat stays juicy. Past medium, much of that fat renders away — and the fat is what you paid for.
Order it however you like it. But if you have never had wagyu, try medium rare once.
What to drink with it
Our house red comes by the glass at 230 or as a half-litre carafe at 490. For two people the carafe works out better.
<!--expanded-->What to order alongside
Steaks arrive as a single plate. To make it a full meal, add an opener and something on the side.
Start cold. Beef carpaccio at 490 is raw tenderloin sliced thin with capers and rocket. For something lighter, the rucola salad at 270 — rocket leaves and shaved parmesan, whose faint bitterness cuts the fat well.
Or start with a board. Cold Cuts & Tapas at 690 brings Parma ham, pancetta roll, lonza, salami, brie and pecorino. It suits a table of three or four sharing a steak.
Something warm. Cream of mushroom soup or roasted tomato soup, both 220.
How it compares to the other meat on the menu
Wagyu is not the only good beef here.
| Dish | Price | What's different |
|---|---|---|
| Ribeye steak | 690 | Standard ribeye, grilled, with roasted vegetables and black pepper sauce |
| Osso buco | 580 | Braised veal shank in tomato and white wine, served with risotto |
| Lamb shank | 590 | Braised off the bone; the deepest flavour |
| Wagyu burger | 360–450 | Wagyu character without a four-figure bill |
| Wagyu steak | 1,590–1,890 | Heavily marbled, grilled as a cut |
For two people on a budget: order one wagyu steak to share and add a pasta or pizza. You get to taste the good stuff without overreaching.
What the marble score means
MB (Marble Score) measures the fat woven through the muscle. The higher the number, the more visible the marbling. Under heat that fat renders and coats the fibres, which is what makes wagyu tender and gives it its particular aroma.
- Ribeye MB 6–9 — the highest of the three, the most marbling, the biggest flavour
- Striploin MB 4–7 — middle ground, firmer than ribeye, with a fat cap along one edge
- Tenderloin MB 4–6 — the least fat but the most tender, because it is a muscle that barely works
Price does not follow the marble score. Tenderloin is the dearest at 1,890 despite a lower MB than ribeye, simply because there is so little of it on each animal.
Leftovers
Wagyu reheats badly — once the fat has rendered it will not come back. We will box it if you ask, but it is better to order what you will finish, or to share from the start.
<!--related-->Read next
- See the full 228-dish menu
- Wagyu Burgers and Carpaccio — Five Plates
- Our House Wine — 230 by the Glass, 490 by the Carafe
- Read all articles
Read next
- Wagyu Burgers and Carpaccio — Five Plates
- Our House Wine — 230 by the Glass, 490 by the Carafe
- Our Six European Mains — Schnitzel, Fish and Chips, Roast Chicken, Lamb Shank
Browse the full 228-dish menu or book a table.
#MoonChaweng#MoonSamui#KohSamui#ChawengBeach#SamuiRestaurant#WhereToEatInSamui#Wagyu#WagyuSteak#Ribeye#SteakLovers