Sir Harry Wagyu Yakiniku Set MBS6-7 750g

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Sir Harry Wagyu Yakiniku Set MBS6-7 

750g

Flap Meat Yakiniku Slice 300g/ Chuck Tail Yakiniku Slice 150g/ Karubi Plate Yakiniku Slice 150g/ Wagyu Tongue Slice 150g

A premium selection of hand-cut wagyu slices from popular cuts, perfect for grilling. Ideal for sharing and bringing a rich, authentic yakiniku experience to any party or gathering.

$97.50

Description / Sir Harry Wagyu Yakiniku Set MBS6-7 750g

 

Sir Harry Wagyu Yakiniku Set — MBS6–7

750g

Meet the ultimate yakiniku variety experience: four distinct Wagyu cuts, each offering its own texture, richness, and grilling personality. This set brings together buttery slices, beefy favourites, and unique specialty cuts — all graded MBS6–7 for balanced marbling and melt-in-your-mouth juiciness.

Inside you’ll find:
Flap Meat Yakiniku Slice (300g) — loose-grained, tender, and big on savoury flavour.
Chuck Tail Yakiniku Slice (150g) — rich, juicy, and deeply beefy with beautiful marbling.
Karubi Plate Yakiniku Slice (150g) — classic yakiniku-style short rib: sweet, fatty, and incredibly soft.
Wagyu Tongue Slice (150g) — light, crisp bite with a clean Wagyu finish; a yakiniku essential.

Perfect when you want the full Japanese BBQ experience at home — variety, richness, and fast-searing luxury in every plate.

 

Wagyu / Premium Grill • Pan-sear • BBQ (fast cook, big reward)

 

Cooking guide (simple + restaurant-style)

Best doneness: Rare to medium — the slices cook in seconds, and keeping them on the lighter side lets the MBS6–7 marbling melt without drying out.

Grill / BBQ / Hotplate

  1. Bring all slices to near room temp (10–15 min), pat dry.
  2. Preheat grill or hotplate to high heat.
  3. Lightly oil the grill — not the meat.
  4. Season simply (salt is enough; add sauce after grilling if desired).

Flap Meat & Chuck Tail:

  • Sear quickly, 10–20 seconds per side.

  • Flip once for best tenderness.

Karubi Plate (short rib):

  • Slightly fattier — cook a touch longer for caramelisation, but avoid overcooking.

Wagyu Tongue:

  • Very fast sear — 5–10 seconds per side.

  • Optional: finish with a squeeze of lemon.

  • Rest slices briefly (30 seconds) before eating for optimal juiciness.

Tip: Each cut has a different grain direction — for Flap, Chuck Tail, and Karubi, slice or serve across the grain for maximum tenderness. Tongue is best enjoyed thin and lightly cooked for its signature crisp bite.

Serving ideas

  • Japanese-style:
    Steamed rice, sesame salt, lemon, and spring onion — perfect for Flap Meat, Chuck Tail, and tongue slices.
  • Korean BBQ vibe:
    Perilla or lettuce wraps with garlic, kimchi, and ssamjang — ideal for Karubi Plate and the richer cuts in the set.
  • Modern yakiniku plate:
    Charred broccolini, pickled daikon, flaky salt + a light chimichurri to balance the mixed textures and marbling.

Sir Harry Wagyu Yakiniku Set MBS6-7 750g

$97.50

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