TAJIMAGURO WAGYU YAKINIKU
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.
Cook your Tajimaguro wagyu yakiniku in medium high heat for 6 seconds on one side and 1 second on the other side for medium rare. 6 seconds and 3 seconds for medium and 6 seconds and 4 seconds for medium well.
Temperature may vary based on burner.
Enjoy it with a side of yakiniku sauce or ponzu sauce with chopped garlic.
Sake pairing suggestion for Tajimaguro yakiniku:
The amino acids in sake and the amino acid found in wagyu are synergistic.
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JHA (NPO Japan Halal Association) Certified