Hida Japanese A5 Wagyu Yakiniku (Chuck Tail Flap) Marble Score 11/12 - 300g

$95

Hida beef cattle (Hida-Gyu) are raised on the clean air and pristine water of Gifu prefecture located under the shadow of Japan’s Northern Alps.

Many say that it’s the pure spring water of Gifu prefecture that contributes to the wonderful flavour of Hida-Gyu. In addition, Gifu farmers are highly skilled at raising superior cattle that yield the very best quality cuts.

Hida-Gyu, with its rich marbling, blushing pink meat, mellow fragrance and dynamic flavour is a particularly rare example of Japanese Wagyu, whose production is even smaller than that of Kobe Beef.

Renowned for its unrivalled quality, Hida Japanese Wagyu Beef is the ultimate beef experience. We are very proud to offer you this incredibly special beef for a limited time.  

Beautifully prepared by our master butchers, this Chuck Tail Flap has been expertly sliced at 5mm thickness.

Japanese Wagyu Beef is graded based on yield (A, B, C) and meat quality (5-1) with A5 indicating the highest class. Established by Japan Meat Grading Association, the grading system evaluates meat quality by marbling, meat colour and brightness, firmness and texture, as well as fat colour and fat quality. The third component of grading Japanese wagyu is by its marbling, scored from BMS 1 to 12.

Hida Wagyu is A5 which is the highest quality grade in Japan. It marbles at a score of 11-12, the absolute highest in the world.

We recommend enjoying Wagyu Beef as it is prepared in Japan, respecting the traditional art of Japanese cuisine. Wagyu Beef warrants a different treatment from Australian beef. Whether it’s served as a steak, sukiyaki, yakiniku or teppanyaki, Wagyu Beef is best prepared and served in thin slices. 

Yakiniku
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.

300g feeds 2 -3 people

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