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 - Tray pack with Vacuum-sealed
How to Select Cut
Striploin: Offers a balance between tenderness and a firmer bite with a moderate amount of marbling.
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 Meat: Grill or sear the Yakiniku cuts until you see blood juice start to appear on the surface (about 30-60 seconds depending on thickness), then flip and cook the other side for another 30-60 seconds.
4. Season the Meat: Once cooked, season lightly with a pinch of salt and pepper to enhance the natural flavors.
5. Rest the Steak: After seasoning, let the meat rest for a few minutes before serving 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 2 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: YC200G
