Wagyu Yakiniku (Flank Steak) Marble Score 7 + Rangers Valley - 500g
We have expertly sliced Rangers Valley Wagyu Flank Steak Marbling Score 7+ at 5mm thickness. Flank Steak or Bavette is located near the abdominals between the brisket and back leg and is revered by chefs and butchers.
It is a special cut of beef with a strong beefy flavour and incredible marbling.
Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round.
Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve very consistent marbling scores.
These animals are humanely raised and harvested with no added hormones or antibiotics.
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.
This product has been packaged using Modified Atmosphere Packaging (MAP). MAP involves controlling or modifying the atmosphere surrounding a product within a package to provide optimal conditions for increasing shelf life and reducing oxidation and spoilage of perishable foods.
During this process, a harmless gas is used to displace ambient oxygen. This is done to decrease the amount of oxygen inside the package, which will in turn decrease the rate of spoilage, as oxygen is one of the top killers of freshness.