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
Top Sirloin Butt/D-Rump: This cut offers a balance of tenderness and flavor, with a slightly firmer texture, ideal for grilling or pan-searing.
Cooking Suggestions
1. Prepare the Meat: Once the Wagyu mini steaks have been properly thawed, remove them from their packaging and pat them dry with paper towels to ensure a good sear.
2. Preheat the Pan or Grill: Heat a grill or heavy skillet over medium-high heat. No need to add oil as the Wagyu will release its own fat during cooking.
3. Cook the Mini Steak: Grill or sear the mini steaks until blood juice begins to appear on the surface (about 30-60 seconds depending on thickness), then flip and cook for another 30-60 seconds to achieve a nice crust.
4. Season the Mini Steak: Once cooked, season lightly with a pinch of salt and pepper to enhance the natural flavors.
5. Rest the Mini Steak: After seasoning, let the mini steaks 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: MS200G
