Wagyu Blackmore Fullblood Yakiniku (Chuck Short Rib) Sliced Marble Score 9+
Japanese barbecue, known as yakiniku, involves grilling high quality ingredients on gridirons or griddles tableside. The meat can be marinated or unseasoned, then dipped in ‘tare’, or dipping sauce, after grilling. The quality of the meat is paramount as yakiniku brings out the natural flavour and texture of every ingredient.
We have expertly sliced award winning and internationally recognised David Blackmore Fullblood Wagyu Chuck Short Rib Marbling Score 9+ at 6mm thickness. This cut is considered the KING of Yakiniku due to its outstanding flavour and marbling.
Additional seasoning is often no more than a bit of salt, a squeeze of lemon, or a splash of “tare” (dipping sauce) after the meat has been grilled. Because of the focus on the flavor of the beef, yakiniku requires high-quality ingredients as well as extra care so as not to overcook the meat.
Some key tricks to cooking your Yakinuki Slices:
- Whether you are cooking over a traditional charcoal grill or a flat teppan cook surface, ensure the grilling surface is very hot prior to grilling. This will avoid the meat from sticking to the metal surface.
- Make sure to grill and enjoy each piece at a time to prevent the temperature of the grill from falling. If you are cooking several pieces together, remember the order that you placed them on the grill so that none of the pieces are overcooked.
- Thin, and marbled slices of beef will require only 5-10 seconds of grilling on each side.
- Make your own dipping sauce by combining soy sauce, mirin, sugar, sesame oil, & fresh garlic.
Representing only the highest grade 9+ Fullblood Wagyu as a result of a natural, slow production process that takes 4 years to complete. Blackmore Wagyu beef produced for Vic’s Premium Quality Meat is farmed under the Blackmore family’s eco-feeding® program, which ensures complete control over the environment in which the animals are raised, their humane management and welfare.
The Blackmore Wagyu farm is situated in the Victorian high country, at Alexandra. The location was specifically selected for its natural lagoons and old river red gums, allowing the cattle to be bred and fed in a natural, clean and sustainable environment.
Feeds 1 - 2 people.