Japanese A5 Kagoshima Rib Cap Yakiniku slice

Yakiniku is the name for barbecue in Japan.(yaki means grilled, and niku is meat). Because it focuses on drawing out the natural flavour of the meat, many cuts of beef do not come marinated or pre-seasoned. Additional seasoning is often no more than a bit of salt, a squeeze of lemon, or a splash of “tare” (dipping sauce) after the meat has been grilled.

Yakiniku is best cooked on high heat, grilling the meat for only a few minutes on each side. Make sure not to overcrowd the grill by staggering the meats throughout the meal; not only do you prevent burning, but you allow guests to try their hand at cooking the meat themselves, and you can enjoy the experience of cooking together.

Japanese Wagyu Beef is graded based on yield grade (A, B, or C) and meat quality grade (1-5). These two indicators combined together show the grading of beef, “A5” for the best yield grade and meat quality grade. The grading is judged by Japan Meat Grading Association (in Japanese).

ABOUT THE FARM:

From the Kagoshima Prefecture, the black cattle used to produce wagyu here are the most common in Japan numerous in Japan. The meat is known for its full-bodied flavour and tenderness whilst having balanced marbling and natural umami.