Kumo-oh Wagyu A4 Japanese Wagyu Shoulder Clod Frozen

A4 Japanese Wagyu Shoulder Clod Frozen delivers bold beef flavor straight from the hardworking shoulder (chuck). While typically a leaner cut, the infusion of A4 Wagyu's exquisite marbling transforms it into a luxuriously tender and flavorful experience. Expect an explosion of rich, beefy flavor with a texture that melts in your mouth.

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

Important Notes:
- Defrost Properly: Thaw the Wagyu shoulder clod completely in the refrigerator for the best texture.
- Manage the Connective Tissue: Shoulder clod has some connective tissue, making it best cooked low and slow to tenderize.
- Slice Thinly: Slicing Wagyu against the grain into thin cuts maximizes its tenderness.

Braising:
1. Defrost the shoulder clod and pat dry.
2. Sear it on all sides in a heavy pot or Dutch oven over medium-high heat.
3. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
4. Cover and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 3-4 hours or until extremely tender. 5. Let it cool slightly in the liquid.

Sous Vide:
1. Set your sous vide device to 74-82°C / 165-180°F (a higher temp helps break down the connective tissue).
2. Season the defrosted shoulder clod and seal in a sous vide bag.
3. Cook for 24-36 hours.
4. Finish with a quick sear in a hot pan for a flavorful crust (optional but recommended).

Serving:
1. Shred or Pull: Braised or sous vide Wagyu shoulder clod often becomes shreddable. This works well for sandwiches, tacos, etc.
2. Slice Thinly: If the texture allows, slice against the grain into thin pieces.

Tips:
- Cooking from Frozen is NOT Recommended: It will compromise the delicate texture of Wagyu.
- Bold Flavors: Wagyu shoulder clod can handle robust braising liquids or marinades.

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.