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: Richly marbled and tender, ribeye shabu is perfect for a luxurious hot pot experience.
Striploin: Offers a balance of marbling and firmness, making it a flavorful choice for Shabu.
Brisket: A slightly leaner cut with good flavor, brisket adds variety to your Shabu meal.
Cooking Suggestions
1. Prepare the Meat: Once the Wagyu cuts have been properly thawed, remove them from the packaging and have them ready for the hot pot.
2. Heat the Broth:Prepare your favorite shabu broth and bring it to a gentle boil.
3. Cook the Meat: Quickly dip the thin slices of Wagyu into the hot broth for just a few seconds until cooked to your preference. The marbled cuts like ribeye and striploin will melt in your mouth, while brisket adds a firmer texture.
4. Enjoy the Flavors: Serve with your favorite dipping sauces or vegetables for a complete Shabu experience.
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: SBC200G
