2GR Full Blood Wagyu Yakiniku Slice - Chuck Short Rib MBS9+ 300g
$49.00
In stock
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2GR Wagyu Yakiniku Slice - Short Rib
2GR Full Blood Wagyu Yakiniku Slice - Chuck Short Rib MBS9+
300g
Experience the ultimate indulgence with 2GR Full Blood Wagyu — crafted from 100% purebred Wagyu, hand-selected for its exceptional MBS9+ marbling.
Expertly hand-sliced by skilled butchers to showcase its exceptional marbling. Tender, juicy, and rich with buttery umami, perfect for an unforgettable yakiniku experience.
2GR Full Blood Wagyu Yakiniku Slice (Chuck Short Rib) — MBS9+
Meet the ultimate yakiniku indulgence: thin-sliced Chuck Short Rib — beautifully marbled, rich in beefy flavour, and exceptionally tender thanks to its MBS9+ full blood Wagyu marbling. Each slice melts quickly over high heat, releasing deep savoury juices and that signature buttery softness you only get from true full blood Wagyu. Perfect when you want the premium Japanese BBQ experience at home — fast sear, big flavour, and luxurious melt-in-your-mouth texture in every bite.
Best doneness:Rare to medium — the slices are thin, so the MBS9+ marbling melts almost instantly. Quick cooking keeps them tender and buttery.
Grill / BBQ / Hotplate
Bring slices to near room temp (5–10 min), pat dry.
Preheat grill or hotplate to high heat.
Lightly oil the grill — not the meat.
Season simply (a pinch of salt is enough; yakiniku sauce optional after grilling).
Sear for just a few seconds per side — flip once.
Do not overcook; the marbling renders fast.
Rest briefly (30 seconds) before serving.
Cast-iron pan
Heat pan to high until just smoking.
Lay slices flat and sear quickly — they cook in seconds.
Optional: finish with a touch of Wagyu fat or butter + garlic for extra aroma.
Tip: Because the slices are thin and heavily marbled, quick, high-heat cooking is the key. Overcooking reduces tenderness — aim for a fast kiss of heat for the perfect melt.
Serving ideas (Yakiniku-focused)
Classic yakiniku: Grilled short rib slices with sesame salt, lemon, and spring onion.
Korean–Japanese fusion: Ssam wraps with perilla or lettuce, kimchi, sliced garlic, and a light soy–sesame dipping sauce.
Modern yakiniku plate: Charred vegetables, pickled daikon, and a bright citrus–soy dressing to balance the rich MBS9+ marbling.
