Fullblood Wagyu Yakiniku (Flap Meat) Sliced Marble Score 9+ Stone Axe

$40

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 Fullblood Wagyu Beef Flap Meat Marbling Score 9+ at 5mm thickness. This unsung hero of the beef world has a wonderful meaty flavour and fine texture.

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 flavour 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 Yakiniku 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. 

300g feeds 2 -3 people

500g feeds 4 -5 people

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

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