Dotzu Singapore

Carefully Selected by Our Japan Certified Bidder Product Info Product Origin - Japan Grade - A5 Marbling Score (BMS) - 10 to 12 Chilled/Frozen - Frozen Packaging Type - Skin Pack How to Select Cut Ribeye: Best for those who enjoy a juicy, highly marbled steak with a melt-in-your-mouth texture. Cooking Suggestions 1. Prepare the Meat: Once the Wagyu has been properly thawed, remove it from its packaging and pat it dry with paper towels to ensure a good sear. 2. Preheat the Pan: Heat a heavy skillet or cast iron pan over medium-high heat. No need to add oil as the Wagyu will release its own fat during cooking. 3. Cook the Steak: Place the steak in the hot pan. Cook until blood juice begins to appear on the surface of the steak (about 30-60 seconds depending on thickness), then flip. Sear the other side for another 30-60 seconds, ensuring a nice golden-brown crust forms. 4. Season the Steak: Once the steak is cooked, season it lightly with a pinch of salt and pepper. This method allows the natural flavors of the rich marbling to shine through without being overpowered by seasoning. 5. Rest the Steak: After seasoning, let the steak rest for 5-10 minutes to allow the juices to redistribute. FAQs How should I store the product? Store frozen at -12°C. Consume within 5 days after thawing. How long can I store the product? Up to 6 months if kept frozen from the production date What is the proper way to defrost meat? _The best way to defrost Wagyu is by placing it under normal tap running water while keeping the meat in its sealed packaging. This method ensures quick and even defrosting without compromising food safety or quality. Running water helps maintain a safe temperature and prevents the meat from absorbing excess moisture, keeping its texture and flavor intact. Avoid defrosting at room temperature without water to ensure the best results._ Is this product halal certified? No, this product is not halal certified.