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Japanese Yakiniku Wagyu
- SPECIAL SET -
Japanese Yakiniku is a traditional cooking technique used to grill (yaki) meat (niku). One of the most popular ways to appreciate high quality beef, such as Wagyu. Best experienced using different cuts of beef, as the simplistic approach to grilling brings out all the natural flavours and textures each cut has to offer. Yakiniku can be performed on a cast iron grill or a grate over heated charcoal (binchotan).
Our special Yakiniku Set features coveted Yakiniku Wagyu beef cuts not typically available in the North American market. Japanese butchery produces slightly different cuts given the high fat content and cattle muscle structure.
Featuring A5 Miyazaki Wagyu:
• Kainomi (Bavette)
• Nami Karubi (Boneless Short Rib)
• Naka Karubi (Finger Rib)
• Harami (Skirt)
• Naka Bara (Short Plate)
• Sasami (Flank)
Each set will include at least 4 different cuts, a tasting guide and digital Certificate of Authenticity.
YAKINIKU TASTING SET A
• 6 x 8 oz. (3 lbs)
• BONUS: Plantin Truffle Oil, 250ml
YAKINIKU TASTING SET B
• 4 x 8 oz. (2 lbs)
Much of the enjoyment of YAKINIKU comes from appreciating the flavour and texture of natural beef by acknowledging qualities such as the sashi (marbling) and fascia (sheets of tissue and collagen attached to the muscle) of each distinct cut. Providing an eating sensation of rich beef, umami, juicy, bounce, heavy grain, sweet and tenderness.
A majority of these cuts only yield one unit per cattle, making it even more elusive coming from Japanese Wagyu.
It is important to consider the order of grilling. From unseasoned and leaner meats moving to heavier marbled pieces will reveal a new Wagyu experience to be admired.
See FAQs here