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Japanese Wagyu Rib Cap Beef Shabu-Shabu / Sukiyaki

Regular price
£44.00
Regular price
Sale price
£44.00
Tax included.
Weight
  • WAGYU EXPERT

  • FROZEN

Product Description
  • Full blood Japanese Black Wagyu (Kuroge Washu)
  • Reared in the Kagoshima Prefecture (South of Japan)  
  • ±200g
  • Frozen
Japanese Wagyu Rib Cap Beef Shabu-Shabu / Sukiyaki (±200g)

Shabu-Shabu or Sukiyaki are probably among the best ways to pay tribute to the insanely flavoursome Japanese Wagyu. Packed with plenty of umami goodness, these slices will cook in seconds and will melt in your mouth. Prepare yourself for a heavenly treat.

Cut from the Japanese Wagyu Rib Cap which is the meat that surrounds the eye of fat on a Ribeye. It combines the flavour of a Ribeye with the tenderness of a Striploin. It is intricately marbled with tender juicy meat and high-quality fat that literally melts in your mouth. 

As the slices are cut thinly, please delicately remove them from the sleeves before fully defrosted so that the slices do not fall apart.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Japanese Wagyu Rib Cap Beef Shabu-Shabu / Sukiyaki

  • Origin Japan

Kagoshima Prefecture, located in the southern part of Japan, is renowned for its stunning natural landscapes and rich history steeped in samurai heritage. From the majestic Sakurajima volcano with the ocean as backdrop, to the ancient cedar forests of Yakushima Island, the beauty of nature is everywhere. The island's tranquil atmosphere and abundant wildlife make it ideal for the rearing of exceptional Wagyu cows.

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