【父の日】Standard Yakiniku Pack (3-5pax) / 焼肉セット

Iberico Pork Jowl (Tontoro) Slices 80g / イベリコ豚トントロ スライス

  • Iberico Pork Jowl (Tontoro) Slices
  • Great marbling and limited stocks only!
  • Meat from the neck part of Iberico Pigs, it's a rare meat as you can only harvest around 200g from 1 Iberico Pig!
  •  Iberian pork jowl has a slightly crunchy texture, with the juice of the meat overflowing in every bite :D
  • 80g per packet
  • Deliver in frozen condition

  • イベリコ豚トントロ スライス
  • イベリコ豚のトントロのほうが、少しコリコリとした食感になり、かみしめるごとに肉汁が溢れてきます。
  • イベリコ豚の首の部位にあたります。イベリコ豚1頭につき『約200g』しか、とれない希少部位です。
  • 冷凍状態でお届けします
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$12.60

Out of stock

Wagyu Marukawa (Knuckle Inside Muscles) Steak Cut / 和牛まるかわステーキカット

  • Wagyu Marukawa (Knuckle Inside Muscles) Steak Cut
  • It has the lowest yield out of all the cuts of the knuckle, but is comparatively cheaper than the other cuts, so you'll get more for your money
  • It is tender with a mild taste due to the scarce marbling.
  • It is best enjoyed rare with just enough heat to caramelize the surface.
  • Overcooking will cause the meat to lose its flavor, so do be careful.
  • A salt-based sauce will give the meat just enough flavor to infuse with the meaty aroma.
  • A sweet sauce can boost the tenderness of the meat.
  • Deliver in frozen condition

Temporarily unavailable

Wagyu Kamenoko (Lower Thigh) Cut / 和牛 カメノコ

  • Wagyu Kamenoko (Lower Thigh) Cut
  • Kamenoko is the meat with the strongest lean meat in Shintama, and it is an irresistible part for those who like lean meat.
  • The thinner the part, the harder it becomes, so it is not suitable for cooking thick slices such as steak, but it is very light and is ideal for tataki (sear the outside of the meat and leave the insides raw)

  • カメノコは、シンタマのなかで一番赤身が強いお肉で、赤身好きの方にはたまらない部位です。
  • 身の薄い部分ほど固くなりますので、ステーキなど厚切りの調理には適しませんが、とてもあっさりしていて、タタキなどには最適です。
  • 特徴としては、脂身が全くなく非常にさっぱりしたお肉です。
    野菜や薬味との相性も抜群に良いです。

    さて、カメノコのおすすめのカットは超薄切りカットです。
    焼き方・食べ方は3種ご紹介します。

    ①超薄切りカット
    ・塩コショウで味付け、色が変わるくらいにさっと炙って(3秒くらい)、おろしポン酢で食べる。
    ・タレをしっかり浸して、色が変わるくらいにさっと炙って(3秒くらい)、タレをたっぷりつけて食べる。
    ・塩と粗挽きのコショウで味付け、色が変わるくらいにさっと炙って(3秒くらい)、ネギミジンをたっぷり巻いて食べる。いわゆる『ネギ塩』です。

Temporarily unavailable

Wagyu Jo Rosu (Striploin) for Yakiniku & Grilling / 上ロース 焼肉

  • Wagyu Jo Rosu
  • As it is sliced, you can grill it on your pan and for a quick fix!
  • Add some yakiniku sauce and you can enjoy them as it is!
  • A flap of meat cut that's considered a prime part of the chuck roll due to its relative rarity and flavourful, melt-in-your-mouth properties
  • It's also sometimes known as zabuton, due to its resemblance to the traditional Japanese sitting cushion
  • Deliver in frozen condition

Temporarily unavailable

Wagyu Harami 80g / 和牛ハラミ(豪州)

  • Wagyu Harami
  • Harami, or skirt steak, comes from the diaphragm area so it has a bolder flavor than other cuts of meat.
  • These cuts often come marinated in miso or soy sauce due to their strong flavor.
  • Harami should be cooked for a bit longer until it's well grilled on the outside but still tender on the inside.
  • 80g per pack
  • This is a frozen product

  • 和牛ハラミ(豪州)
  • 炭火で焼き上げるとより美味しく召し上がれます。
  • 80g
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$16.80

Out of stock

This product is currently unavailable.

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