Kumo-oh Wagyu A4 Japanese Wagyu Chuck Roll Frozen

A4 Japanese Wagyu Chuck Roll delivers a delightful fusion of flavor and luxury. This cut, sourced from the hardworking shoulder (chuck), is naturally infused with bold beefiness. The exquisite marbling of A4 Japanese Wagyu elevates it further, promising a tender and juicy experience.

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

Important Notes:
- Defrost Properly: Thaw the Wagyu chuck roll fully in the refrigerator overnight for optimal texture.
- Wagyu Benefits from Searing: Its high marbling allows for high-heat methods to create delicious browning.
- Cook Whole or Slice: Depending on desired thickness, tackle the chuck roll whole or pre-slice it.

Roast Whole, Then Slice
1.Preheat: Oven to 120°C / 250°F.
2. Season: Pat the defrosted Wagyu dry and season simply.
3. Roast: Place on a rack in a baking pan. Roast until internal temperature is about 10°F below your desired doneness (around 52°C/125°F for medium-rare).
4. Sear: Heat a skillet over high heat. Sear the chuck roll on all sides to get a good crust
5. Slice Thinly: Cut across the grain into thin slices for serving.

Slice, then Sear
1. Slice: Cut the defrosted chuck roll right before cooking into steaks or slightly thicker slices (against the grain).
2. Pan-Sear: Heat a skillet or griddle over high heat, sear pieces 1-2 minutes per side for a nice crust, less if slices are thinner.
3. Grill: Preheat grill to high, sear 1-2 minutes per side.

Tips
- Cooking from Frozen is NOT Recommended: It will compromise the delicate texture of Wagyu.
- Thermometer is Helpful: Especially for the roast method, a thermometer ensures perfect doneness.
- Season Minimally: Let the rich Wagyu flavor shine through.

Rare (52-55°C / 125-130°F): Very soft texture, very red center. Delivers maximum Wagyu richness and tender texture.

Medium-Rare (57-60°C / 135-140°F): Highly recommended for chuck roll. Ideal balance of tenderness, juiciness, and incredible Wagyu flavor. Center is bright pink and warm.

Medium (63-65°C / 145-150°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 (68-70°C / 155-160°F): Pinkish-gray center, noticeably firmer. Suitable if you prefer a more cooked-through steak, but some tenderness may be lost.

Well-Done (Above 71°C / 160°F): Generally not recommended as chuck roll, even with marbling, can become tough and dry when fully cooked through.

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.