TAJIMAGURO WAGYU STEAK
STEAK CUT ARE INDIVIDUAL PIECE. PLEASE DON'T ADJUST QUANTITY BEYOND 1. SELECT EACH PIECE AND ADD TO CART. THANKS.
Premium Exclusive Tajimaguro Wagyu A5
Originated near Kobe, Hyogo Prefecture.
Tajimaguro beef fat melts at much lower temperatures than all Japanese Wagyu beef. At 12.4C, which is why it feels like it melts in your mouth and why it has to be watched closely when cooked.
Cooking and Serving Instruction
Defrost overnight in the fridge.
Remove package from fridge 2 hours prior from cooking it. Do not remove the plastic from the skin packaging until you are ready to cook it. Meat should be close to room temperature.
Salt your steak prior to cooking.
Cook your Tajimaguro wagyu steak on a medium high heat pan with no oil for 1 minute on each side for a medium rare. 1.5 minutes each side for medium and 2 minutes on each side for medium well. We do not recommend over cooking Tajimaguro. Best served at medium rare.
Temperature may vary based on burner.
Keep the access wagyu oil after cooking for pour over of a bowl of white rice or keep it to fried rice later.
You can serve it a side of yuzu koshu sauce with chopped garlic and some chopped ginger.
Sake pairing suggestion for Tagimaguro wagyu steak:
The amino acids in sake and the amino acid found in wagyu are synergistic.
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JHA (NPO Japan Halal Association) Certified