Wagyu | Japan

Kumo-oh Wagyu A4 Japanese Wagyu Full Plate Frozen


*Price may vary depending on weight

Full plate (also called short plate) comes from the cow's lower belly area. While naturally tougher, this Wagyu cut still boasts the marbling that makes Wagyu so tender and flavorful. It's a budget-friendly way to experience that luxurious Wagyu taste - ideal for grilling, stir-frying, broiling, braising, or stewing.

Also known as: Brisket Flat


A4 Japanese Wagyu Full Plate Frozen includes the intensely marbled short plate, known for its melt-in-your-mouth tenderness and beefy punch. It also incorporates the slightly leaner but still flavorful navel section, adding variety and options for different cooking techniques. Elevated by the A4 Wagyu grade, this cut promises an unforgettable taste experience that's far beyond the ordinary.

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

Important Notes:
- Defrost Properly: Thaw the Wagyu full plate completely in the refrigerator for the best texture.
- Two Approaches: With Wagyu full plate, you have the option of cooking the whole piece then slicing, or slicing it thinly beforehand.
- Quick and Hot for Thin Slices: High-heat methods will sear the slices for beautiful color without overcooking the delicate meat.

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 reaches 52-54°C / 125-130°F (for a medium-rare-ish finish).
4. Sear: Heat a skillet over high heat. Sear the full plate on all sides to get a good crust
5. Slice Thinly: Cut across the grain into thin slices.

Slice Thinly, Then Cook Quickly
1. Slice: Cut the defrosted full plate right before cooking into very thin slices against the grain.
2. Grill: Preheat grill to high heat, sear slices for 30 sec - 1 minute per side.
3. Pan-Sear: Heat a skillet or griddle over high heat, sear slices for 30 sec - 1 minute per side.

- 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 (48-52°C / 120-125°F): Very soft texture, very red center. Delivers maximum Wagyu richness. May be slightly chewy in the navel portion.

Medium-Rare (54-57°C / 130-135°F): Highly recommended for most of the full 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. Short plate is still tender, but the navel may start to lose some tenderness.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. Navel portion may become tough. Best achieved with braising or slow-cooking methods to maintain tenderness.

Well-Done (Above 68°C / 155°F): Generally not recommended unless using very long cooking methods (braising, stewing) to tenderize the meat, especially the navel portion.

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.