Kagoshima - Japanese - Short Plate Shabu Shabu / Yakiniku. A5 (MB8/9) Grain-Fed

Cut from the lower belly of Kagoshima black beef. Japan’s biggest Wagyu-producing prefecture. Pure Japanese Black, born and finished in Kagoshima. This lot is A5 (MB 8/9), with rich marbling and fine white fat.

Kagoshima Kuroushi took top honors at the national Wagyu Olympics in 2017 and 2022. Rich, not delicate. Fine white fat, deep red lean, and a rich, beef-forward flavor. More beef than the loin brands.

Short plate is the bara cut. Longer grain than ribeye. Fat in sheets and fine veins. Grill it and the fat runs into the meat. Juice, and a real bite. The skirt comes off before we slice, so the tray is plate, not a mix.

Same animal as the ribeye. Not the same price. This is the way into real A5.

HOW TO COOK

Thaw in the fridge. Pat dry. No oil. The fat is the oil.

Hot dry pan or table grill. One layer. Around 15 to 25 seconds a side for thin slices. Pull when the edges colour and the fat begins to turn clear. Salt only. Eat it while the fat is still warm and soft.

Sukiyaki: briefly cook in the warishita, then dip in egg if desired. Rice bowl: sear, lay over hot rice.

Best suited to quick cooking, yakiniku, sukiyaki, and rice bowls. One tray is a plate for one, or a start for two.