A5 Japanese Wagyu Yakiniku Cuts, Grade 1, Frozen, +/-160g
The shoulder cut, including the oyster blade, of the Wagyu beast is less common and sometimes overlooked in favour of rib and strip, but the cuts that come from this area of the animal (such as featherblade, flat iron, and LMC) are truly delicious, that must be tried!
Our Grade 1 Wagyu Yakiniku cuts are the more marbled, flavoursome and tender parts of the shoulder area. These are amazingly marbled cuts of Japanese Wagyu, which we recommend to cook on a grill or BBQ, or using one of our Yakiniku clay barbecues (a small portable barbecue that can be used indoors or outside)!
These handcut Yakiniku slices only require a little seasoning, as the natural flavour of the meat will shine through after a few seconds of being cooked.
Kagoshima Wagyu is incredibly tender with an intense, rich flavour. The meat is heavily marbled with fine, evenly distributed snowflake patterns of fat, which derives from a diet rich in wheat and corn for the final 18 months of feeding.
Please note: there are several cuts that you could receive when ordering this product (please see photos for examples) - it includes cuts from the featherblade, flat iron, and LMC (shoulder muscle)
Origin: Kagoshima Prefecture, Japan
Please note: there are several cuts that you could receive when ordering this product (please see photos for examples) - it could include cuts from the featherblade, flat iron, and LMC (shoulder muscle)