Carefully Selected by Our Japan Certified Bidder
Our Wagyu is carefully handpicked by Iida san, a Certified Bidder at Japan’s exclusive meat auctions. In Japan, this role requires a deep understanding of the intricate grading systems, marbling, and overall meat quality. Iida san’s expertise allows him to carefully select only the best cuts based on texture, fat distribution, and flavor potential. His Strong Network with farmers and other industry professionals ensures that he can secure the most premium cuts of Wagyu, even those not available to the general market. As a Certified Bidder, Iida san brings a level of precision and skill to meat selection that guarantees the finest Wagyu for our customers. While this role may not be widely recognized in Singapore, it ensures you receive top-quality Wagyu with the assurance of expert craftsmanship behind every cut.
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.
Striploin: Offers a balance between tenderness and a firmer bite with a moderate amount of marbling.
Tenderloin: Ideal for those who prioritize tenderness over flavor, as it’s the leanest and softest cut.
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.
SKU: SC200G
