Kagoshima® A4 Wagyu Chuck Karubi, Sukiyaki Cut
₱3,094.00
+ Delivery FeeSukiyaki cut entails cutting the beef thinly at a right angle that makes the beef tasty and easy to bite. Allowing you to enjoy your meal in a very short amount of time.
A Sukiyaki Cut refers to beef that is sliced very thinly, typically used in the Japanese dish called sukiyaki. This dish is a type of hot pot that features a sweet and savory broth made with ingredients like dashi, mirin, and soy sauce. The thin slices of beef are quickly cooked in this broth along with various vegetables, noodles, and tofu.
For the best sukiyaki experience, it’s recommended to use well-marbled beef such as rib-eye, filet mignon, or sirloin. The thin slicing allows the beef to cook rapidly and absorb the flavors of the broth, making it tender and delicious. It’s a popular comfort food in Japan, especially during colder months, and is often enjoyed in a communal setting where everyone can cook and serve themselves from the pot.
About the Brand
Japanese Black cattle from Kagoshima Prefecture are the most numerous in Japan and are marketed under the brand name “Kagoshima (Black) Beef“
Kagoshima beef is produced by “Nozaki Farm“, an agricultural cooperative specializing in fattening Japanese Black cattle which have been raised “with respect and affection” in Kagoshima. Nozaki Farm strives to achieve stable mass production of top-grade Japanese Black beef, with a quality grade of 4 or higher. Only cattle of Grade 4 (A4, B4) or higher are stamped with the “Kagoshima Beef” brand name; approximately 70% of the beef shipped by Nozaki Farm is graded A5.
Where this cut comes from
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts idela for slow-cooking as well as more tender, grill-ready cuts.
Cooking Methods
Grilling
Braising
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| Shelf Life | Eighteen (18) Months |
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