Kumo-oh Wagyu A4 Japanese Wagyu Short Plate Frozen

A4 Japanese Wagyu Short Plate Frozen is sourced from the cow's belly, is naturally packed with intense, beefy flavor. The generous marbling characteristic of A4 Wagyu transforms it into a luxurious taste sensation, with melt-in-your-mouth tenderness and incredible juiciness.

- World-famous premium beef
- From Kyushu Prefecture
- Beautifully Marbled

Important Notes:
- Defrost Properly: Thaw the Wagyu short plate fully in the refrigerator for the best texture.
- Thin Slices are Key: Wagyu's rich marbling allows it to be enjoyed in very thin slices.
- Quick and Hot: High-heat methods will render the fat and sear the slices for delicious flavor without overcooking.

Grilling:
1. Preheat the grill to high heat.
2. Pat the defrosted Wagyu dry with paper towels.
3. Slice VERY thinly (against the grain) right before cooking.
4. Grill slices for just 30 seconds to 1 minute per side, depending on thickness.

Pan-Searing:
1. Pat the defrosted Wagyu dry with paper towels.
2. Cut into very thin slices (against the grain) right before cooking.
3. Heat a cast-iron skillet or griddle over high heat.
4. Sear the slices very quickly, just 30 seconds to 1 minute per side.

Korean BBQ:
1. Follow the same slicing directions as above.
2. Cook the slices on a tabletop grill or a hot skillet.

Tips
- Cooking from Frozen is NOT Recommended: It will compromise the delicate texture of Wagyu.
- Slice Right Before Cooking: Slicing while frozen is easier but will lead to thicker cuts that don't suit this Wagyu.
- Season Minimally: Let the rich Wagyu flavor shine through.

Rare (48-52°C / 120-125°F): Very soft texture, very red center. Delivers maximum Wagyu richness and tender texture.

Medium-Rare (54-57°C / 130-135°F): Highly recommended for short plate. Ideal balance of tenderness, juiciness, and incredible Wagyu flavor. Center is bright pink and warm.

Medium (60-63°C / 140-145°F): Slightly firmer texture, light pink center. Still tender and flavorful, but some of the luxurious melt-in-the-mouth quality is diminished.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 68°C / 155°F): Not generally recommended for short plate, as it can become tough and dry

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Hailing from Japan's Kyushu Island, Kumo-oh Wagyu boasts a stunning cherry red hue and a luxuriously buttery texture. But what truly sets it apart is its exceptional marbling. Unlike regular beef, Kumo-oh's fat begins to melt at a cool 77°F, infusing the meat with intense richness as it cooks. This prized Wagyu variety is renowned for its unmatched tenderness and flavor, a testament to the meticulous care these cattle receive. Their diet of high-quality grains and stress-free environment contributes to that melt-in-your-mouth texture and unforgettable taste.