Wagyu | Japan

Kumo-oh Wagyu A4 Japanese Wagyu Top Round Frozen


*Price may vary depending on weight

A4 Japanese Wagyu Top Round Frozen comes from the a large, lean cut from the inside of the cow's hind leg. It boasts superior marbling inherent in the A4 grading, promising the incredible flavor and tenderness synonymous with Wagyu beef - ideal for grilling, stir-frying, marinating, sous vide.

Also known as: Inside Round, London Broil, Rump Roast, Beef Round Steak

Kumo-Oh Wagyu is easily recognised by its signature characteristics: its rich cherry colour, buttery texture, and dense, beefy flavour. Its delicate and beautiful marbling is distributed evenly throughout the meat, resulting in a smooth, mellow richness and excellent balance between meat and fat. The fat begins to melt and dissolve into the muscle at 77 degrees Fahrenheit as the meat cooks. It saturates the beef with flavour for a melt-in-your-mouth dining experience.

Important Notes:
- Defrost Properly: Thaw the Wagyu top round 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 sear the slices for a beautiful crust without overcooking the delicate meat.

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.

1. Defrost and slice the Wagyu top round thinly (against the grain) right before cooking.
2. Heat a wok or large skillet over high heat.
3. Add a small amount of oil, then sear slices in batches for a few seconds, just enough to slightly brown them.
4. Combine with stir-fry vegetables and sauce.

Shabu Shabu:
1. Defrost and slice the Wagyu top round extremely thin (against the grain) right before serving.
2. Prepare a pot of simmering broth.
3. Dip slices of Wagyu into the broth for a few seconds to cook them through.

- 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, but may be slightly chewy due to the lean nature of top round.

Medium-Rare (54-57°C / 130-135°F): Recommended for top round. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (60-63°C / 140-145°F): Slightly firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (65-68°C / 150-155°F): Pinkish-gray center, noticeably firmer. For those who prefer a fully cooked steak, but risks dryness in top round.

Well-Done (Above 68°C / 155°F): Not generally recommended for top round, 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.