Wagyu Japanese Beef Atsugiri | ±100g x2

Regular price: £68.00
Regular price: ~~£68.00~~
Sale price: £68.00

Tax included.

2 Serve

A5 Grade

Kagoshima Prefecture - Japan Origin

Full blood Kuroge Washu Breed

Description

Our butchers have prepared these visually stunning, decadent atsugiri (literally translating "thicker cut") blocks from Japanese wagyu striploin. With no trimming required and the versatility that comes with it, these will elevate your imagination to create a dish that your guests will never forget.

Full blood Japanese Black Wagyu (Kuroge Washu)
Reared in the Kagoshima Prefecture (South of Japan)
Atsugiri means "Thick cut" in Japanese
Grade A5 / BMS 8-12
2x ±100g per block
The image depicts cubes, but most of the cuts will result in rectangles.
Frozen

Cooking Instructions

Japanese Wagyu Atsugiri - Pan, Yakiniku Style

±100g x 2, Grade A5. Serves 2. Defrost 6 hours. Under 3 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 6 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Cook it like A5, not like a steak
A5 fat begins to melt at little more than room temperature. It needs a hot pan but not a scorching one, and it needs seconds rather than minutes. Treat these blocks as a course to share, not as a steak each.

3. Temper and dry
Out of the fridge 20 minutes before cooking. Pat every surface dry. Do not season yet.

4. Use no oil at all
Heat a heavy pan over a medium-high heat for 2 to 3 minutes. Add nothing to it. Within seconds of the beef going in, there will be more rendered fat in the pan than you would ever have added.

5. Sear every face
Stand each block on one face for 30 to 40 seconds, then turn it with tongs and repeat until every side is browned. Two minutes in total. Pour off the rendered fat if it starts to pool, or the block will fry rather than sear.

6. Rest briefly
2 minutes only. A long rest lets the fat set again and the point of A5 is eating it while it is molten.

7. Cut small and season at the table
Slice each block into bite-sized pieces, around 2cm. Flaked salt is all it needs. Wasabi, ponzu or a little grated fresh horseradish all cut the richness well. Serve with rice.

Keep the rendered fat. Pour it into a jar. A spoonful is extraordinary for frying rice or eggs the next morning.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

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 6 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.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Is there any waste?

No. These are trimmed before they're packed, with no fat cap, no sinew and no bone, so everything you buy is eaten. Worth bearing in mind when comparing the price per kilo against a cut you'd trim yourself.

Do I need a meat thermometer?

No, and a probe is actually unhelpful here. The blocks are too small and cook too quickly for a reading to be meaningful, and the hole lets rendered fat escape. Go by time and by the colour of the crust.

Can I serve them as sushi or aburi?

Yes, and it's one of the best uses. Sear the outside hard and leave the centre rare, slice thinly, and lay it over sushi rice with a touch of soy and wasabi. The block format is well suited to this because you can get a deep crust without cooking the middle.

Where Wagyu Began

Kagoshima sits at the southern tip of Kyushu, the last of Japan's main islands before the open sea. It is volcanic country. Sakurajima smoulders across the bay from the city and has been laying down ash for thousands of years, leaving a soil too loose to hold most crops but well suited to grazing and to the sweet potatoes the region is known for. Warm, wet, and a long way from Tokyo.

It is also the prefecture that raises more Wagyu than any other in Japan. The cattle are full-blood Kuroge Washu, bred from registered bloodlines and finished slowly, closer to thirty months than the twenty a commercial animal is given. Every one carries a ten-digit identification number that traces it back to the farm it was born on. Pedigree, time and record-keeping are the whole method. The marbling is what they produce.