Wagyu Yakiniku (Karubi Plate) Sliced Marble Score 7+ Rangers Valley - 500g
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 incredible product 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 consistent quality and flavour.
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 flavour 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.
500g feeds 4 -5 people.