2GR Full Blood Wagyu Chuck Tail Flap MBS9+ 1.0-1.5kg
Whole Block (Halal-Certified)
Experience the ultimate indulgence with 2GR Full Blood Wagyu — crafted from 100% purebred Wagyu, hand-selected for its exceptional MBS9+ marbling.
This premium whole block of full blood wagyu showcases striking MBS 9+ marbling, delivering exceptional richness and depth of flavour. Halal certified and versatile, it can be sliced for yakiniku, portioned into chuck tail steaks, or cut to your preferred thickness for custom creations. A perfect choice for chefs and wagyu enthusiasts who value control over every cut.
Meet the full blood flavour bomb: Wagyu Chuck Tail Flap — naturally tender, intensely marbled, and celebrated for its bold, buttery beef character. With MBS9+ full blood marbling, this whole block delivers exceptional richness, deep savouriness, and that signature melt-in-the-mouth texture only true full blood Wagyu can offer. Perfect for cooks who want maximum versatility and maximum impact: slice into premium steaks, cut into yakiniku strips, or roast as a whole piece — every preparation showcases the cut’s incredible marbling and luxurious flavour.
Best doneness: medium-rare to medium (allows the MBS9+ marbling to soften into a buttery texture).
Grill / BBQ / Hotplate (whole block)
Bring the whole block to near room temp (20–30 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the meat.
Season generously with salt + cracked pepper to balance the rich marbling.
Sear all sides hard to build crust, then move to indirect heat to finish gently.
Rest 10–12 minutes to keep the interior luscious and evenly juicy.
Slice against the grain into steaks or thick strips for serving — essential for tenderness.
Grill / BBQ / Hotplate (portion into steaks first)
Cut the block into 2–4cm steaks or yakiniku-style strips.
Bring to room temp (10–15 min), pat dry.
Sear hard on high heat, flip once, and finish over lower heat if needed.
Rest 5 minutes before serving.
Always slice against the grain for the softest bite.
Tip: Chuck Tail Flap has a pronounced grain structure. With MBS9+ marbling, the fat melts beautifully — but proper slicing makes the difference between chewy and melt-in-the-mouth. Always carve against the grain, especially when cooking as a whole block.
Serving ideas (Ultra-Luxury Tasting Menu)
Caviar & Truffle Indulgence Charcoal-seared Wagyu chuck tail flap paired with black truffle potato espuma, charred young leek hearts, and a lacquered red wine–citrus glaze — finished with a delicate spoon of oscietra caviar for a truly opulent experience.
Forest Prestige Slow-roasted Wagyu block served with sautéed morel mushrooms, smoked bone-marrow emulsion, caramelised shallot petals, and a deep thyme–black garlic jus layered with rich, earthy umami.
Bright Citrus Haute Cuisine Thinly sliced Wagyu complemented by saffron-poached fennel, candied orange zest, confit heirloom tomatoes, and a golden citrus–Wagyu reduction — a vibrant dish that highlights the natural sweetness and elegance of orange-fed Wagyu.
