Australian Angus Slice Knuckle
500g
Thinly sliced from the lean yet flavourful knuckle, this cut offers a satisfying bite with a bright, beef-forward taste. Perfect for hotpot, sukiyaki, or shabu-shabu, it absorbs broths beautifully while keeping a clean, refined finish.
Meet the silky, multi-purpose Wagyu slice: Knuckle — naturally leaner, but lifted by Wagyu marbling that gives every thin slice a clean, delicate richness.
Perfect when you want hotpot elegance: swish it for just a few seconds and it turns buttery-tender with a bright, pure beef flavour.
Also excellent for quick yakiniku sears if you prefer a little caramelisation with your Wagyu.
Wagyu / Hotpot • Shabu-shabu • Quick Grill (seconds to cook, big reward)
Best doneness: very quick cook — just until colour changes (keeps Wagyu tender and silky).
Hotpot / Shabu-shabu
Keep slices chilled until ready to cook (prevents sticking).
Bring broth to a gentle boil.
Dip each slice for 2–4 seconds — remove as soon as it changes colour.
Enjoy immediately for maximum tenderness.
Pair with light sauces (ponzu or sesame-style).
Grill / BBQ / Hotplate (optional quick-grill)
Bring slices to near room temp (5–10 min).
Pat dry for a clean sear.
Preheat grill/hotplate to high.
Season lightly (salt is enough).
Flash-sear 1–2 seconds per side — thin slices cook instantly.
Do not rest; serve immediately.
Tip: Because knuckle is leaner, avoid overcooking — the thinner the slice, the faster it goes from tender to firm. Seconds make the difference.
Hotpot classic: ponzu sauce, sesame dipping sauce, spring onion, tofu + noodles
Yakiniku vibe: lettuce/perilla wraps, kimchi, garlic chips, tare dipping sauce
Modern light plate: steamed rice, pickled cucumber, citrus soy dressing
| Weight | 0.500000 |
|---|---|
| Weight | 500g |
