Wagyu Japanese Beef Yakiniku - Grade A5 | ±200g

Japanese Wagyu Yakiniku A5 - Tabletop Grill or Pan

±200g, Grade A5 chuck roll. Serves 2. Defrost 7 hours. Seconds a slice.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 7 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Take the slices out before they thaw fully
After around two hours, while the slices are still firm, lift them gently out of their sleeves. Cut this thin and fully defrosted, they tear as you separate them. Lay them out and return them to the fridge.

3. Lay them out, do not pile them
A single overlapping layer on a cold plate, back in the fridge until the moment you eat. Take them out 10 minutes beforehand, no more.

4. Do not season
No salt, no oil, no marinade. A5 chuck roll needs nothing, and the dipping sauce does the seasoning at the table.

5. Heat the grill, and add no fat
A tabletop grill, a ridged griddle or a heavy pan over a medium-high heat. Add nothing to it. Within seconds of the first slice going down there will be more rendered fat than you would ever have added.

6. Grill one or two slices at a time
20 to 30 seconds a side is all it takes. Watch the edges curl and the colour turn. Never lay the whole plate down at once. This is food cooked in rounds while everyone sits around it.

7. Dip and eat immediately
Into yakiniku sauce, or simply flaked salt with a little lemon. Serve with rice, and something pickled alongside to cut the richness.

Wipe the grill between rounds. A5 renders heavily and the pooled fat will start to smoke and catch. Wipe it out with kitchen paper, let the surface come back up to heat, then carry on.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.