Kagoshima Chuck Roll Yakiniku Slice

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.

Karubi is one of the most popular cuts of beef for Yakiniku. Tender and very juicy, karubi has more marbling than roast cuts do.

For the best flavor, cook for 80 percent of the time on one side until the meat has a nice grilled colour, and only 20 percent on the other side.

Because of its heavy marbling, a slice of karubi around 4 mm thick can be ready to flip in as little as 10 seconds.
※We recommend you cook the beef over a traditional charcoal grill or normal griller.

All meat is chilled not frozen. All vacuum packed.

Storage instructions : Your wagyu beef will be delicious for up to 1 week in the fridge. After this please freeze. We supply Japanese wagyu beef A5(BMS9-12). We can supply the certificate upon request. Once we confirmed your order, we will notify exact delivery date, it normally takes 2-3 business days.