A3 Wagyu Chuck Karubi (Short Rib) Yakiniku Cut
BMS 4 Rating
FROZEN and VACUUM SEALED
May be slightly thawed once delivered.
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Yakiniku is a Japanese technique of grilling small, bite-sized pieces of meat over charcoal or a hot grill. A3 Kagoshima Karubi is typically sliced thin, allowing the lip-smacking fat ang marbled beef to cook quickly, resulting in a succulent, melt-in-your-mouth bit.
Kagoshima A3 Wagyu Sukiyaki Cut refers to thinly sliced beef from the Kagoshima Prefecture in Japan. This beef is known for its exceptional marbling, tenderness, and rich flavor.
The sukiyaki cut is typically used in a Japanese hotpot dish called sukiyaki, where the beef slices are cooked in a sweet and savory broth made from soy sauce, sugar, and mirin. The thin slices allow the beef to cook quickly and absorb the flavors of the broth, resulting in a melt-in-your-mouth experience.
About the Brand
Kagoshima Wagyu is a type of Wagyu beef that comes from Kagoshima Prefecture in Japan. It’s known for its tenderness, marbling, and unique flavor.
- Climate: Kagoshima’s moderate climate and soil quality contribute to the beef’s flavor
- Diet: Wagyu cows in Kagoshima are often fed seaweed and sake lees, which add flavor and nutrients
- Marbling: Kagoshima Wagyu is known for its well-balanced marbling
- Texture: Kagoshima Wagyu has a mild texture and melts in your mouth
- Flavor: Kagoshima Wagyu has a sweet aroma and a savory flavor
Where this cut comes from
SQUARE-CUT CHUCK PRIMAL
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Cooking Methods
Hot Pot
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