Miyazakigyu Wagyu beef carpaccio/beef strips come from the Miyazaki Prefecture on southern Japan’s Kyushu Island. Cut from the chuck short rib, these thinly-sliced beef strips are a flavorful staple in Japanese cuisine, such as Shabu-Shabu, Sukiyaki, and Yakiniku. A versatile cut, Miyazakigyu Wagyu beef carpaccio is ideal for both the traditionalist and the ingenious chef. Whether prepared in a hot pot, simply seared, or served raw, these A5 graded (the highest quality of Japanese beef) strips of beef are simply delicious! 4 oz Per Package
- Width and shape of the beef strips may vary
- Yield and Quality Grade: A5
- Product of Miyazaki Prefecture, Japan
- Dry aged for 45 days
- All natural, no additives, no preservatives
- Antibiotic and hormone free
Due to natural variations in cattle shape, size, and/or weight, cuts may vary. It is normal to see slight variations in color, depending on both the type of product and the aging process.
Consuming raw or uncooked meats may increase your risk for foodborne illness, especially if you have a medical condition. Please cook all meats thoroughly before consuming. If consuming raw meats, do so at your own risk.
- Hot Pot
Shabu-Shabu: Miyazakigyu Wagyu beef carpaccio/beef strips are ideal for Shabu-Shabu, which is a delicious hot pot dish made by swishing thin pieces of beef and vegetables in boiling stock broth for a couple of seconds (until they cook). Shabu-Shabu is cooked in a Japanese clay pot called donabe. After the beef is cooked, it’s dipped in a delicious sauce before consuming.
Sukiyaki: A popular Japanese hot pot dish which is often cooked (on a portable gas cook top) and served at the table, Sukiyaki is similar in some ways to Shabu-Shabu. It consists of meat which is slowly cooked or simmered at the table in a shallow iron pot in a sweet and salty soy sauce-based broth. The Miyazakigyu Wagyu beef carpaccio/beef strips are quickly seared on both sides in the iron pot before being brought to a boil in the broth and then simmered until the ingredients are cooked through.
Yakiniku: This term means Japanese grilled meat. The thinly-sliced strips of meat can be cooked on the grill or cast iron square skillet for about 1 minute (or longer depending on thickness of beef slice) per side or until desired doneness.
Carpaccio: Wagyu beef carpaccio is usually eaten raw with a drizzle of olive oil and lemon juice. It’s delicious on top of an arugula salad or a crostini.
Recommended Internal Cooking Temps:
||160° and above
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Each frozen and individually vacuum sealed product is carefully packed with dry ice and/or gel packs. Orders will be delivered frozen or slightly thawed (but still cold) depending on the time in transit.
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PLEASE NOTE: Shipping may be interrupted or delayed due to Federal holidays. If this occurs, your order will be shipped on the next available business day.