A premium selection of hand-cut wagyu slices from popular cuts, perfect for grilling. Ideal for sharing and bringing a rich, authentic yakiniku experience to any party or gathering.
Sir Harry Wagyu Yakiniku Set — MBS6–7
750g
Meet the ultimate yakiniku variety experience: four distinct Wagyu cuts, each offering its own texture, richness, and grilling personality. This set brings together buttery slices, beefy favourites, and unique specialty cuts — all graded MBS6–7 for balanced marbling and melt-in-your-mouth juiciness.
Inside you’ll find: Flap Meat Yakiniku Slice (300g) — loose-grained, tender, and big on savoury flavour. Chuck Tail Yakiniku Slice (150g) — rich, juicy, and deeply beefy with beautiful marbling. Karubi Plate Yakiniku Slice (150g) — classic yakiniku-style short rib: sweet, fatty, and incredibly soft. Wagyu Tongue Slice (150g) — light, crisp bite with a clean Wagyu finish; a yakiniku essential.
Perfect when you want the full Japanese BBQ experience at home — variety, richness, and fast-searing luxury in every plate.
Best doneness:Rare to medium — the slices cook in seconds, and keeping them on the lighter side lets the MBS6–7 marbling melt without drying out.
Grill / BBQ / Hotplate
Bring all slices to near room temp (10–15 min), pat dry.
Preheat grill or hotplate to high heat.
Lightly oil the grill — not the meat.
Season simply (salt is enough; add sauce after grilling if desired).
Flap Meat & Chuck Tail:
Sear quickly, 10–20 seconds per side.
Flip once for best tenderness.
Karubi Plate (short rib):
Slightly fattier — cook a touch longer for caramelisation, but avoid overcooking.
Wagyu Tongue:
Very fast sear — 5–10 seconds per side.
Optional: finish with a squeeze of lemon.
Rest slices briefly (30 seconds) before eating for optimal juiciness.
Tip: Each cut has a different grain direction — for Flap, Chuck Tail, and Karubi, slice or serve across the grain for maximum tenderness. Tongue is best enjoyed thin and lightly cooked for its signature crisp bite.
Serving ideas
Japanese-style: Steamed rice, sesame salt, lemon, and spring onion — perfect for Flap Meat, Chuck Tail, and tongue slices.
Korean BBQ vibe: Perilla or lettuce wraps with garlic, kimchi, and ssamjang — ideal for Karubi Plate and the richer cuts in the set.
Modern yakiniku plate: Charred broccolini, pickled daikon, flaky salt + a light chimichurri to balance the mixed textures and marbling.
