Angus Slice - Knuckle 500g
Next delivery to :
⚠ We don't deliver to yet.
✔ Pickup available — ready
Australian Angus Slice Knuckle
500g
Thinly sliced from the lean yet flavourful knuckle, this cut offers a satisfying bite with a bright, beef-forward taste. Perfect for hotpot, sukiyaki, or shabu-shabu, it absorbs broths beautifully while keeping a clean, refined finish.
Description / Angus Slice - Knuckle 500g
Australian Angus Slice Knuckle - 500g
Meet the silky, multi-purpose Wagyu slice: Knuckle — naturally leaner, but lifted by Wagyu marbling that gives every thin slice a clean, delicate richness.
Perfect when you want hotpot elegance: swish it for just a few seconds and it turns buttery-tender with a bright, pure beef flavour.
Also excellent for quick yakiniku sears if you prefer a little caramelisation with your Wagyu.
Wagyu / Hotpot • Shabu-shabu • Quick Grill (seconds to cook, big reward)
Cooking guide (simple + restaurant-style)
Best doneness: very quick cook — just until colour changes (keeps Wagyu tender and silky).
Hotpot / Shabu-shabu
-
Keep slices chilled until ready to cook (prevents sticking).
-
Bring broth to a gentle boil.
-
Dip each slice for 2–4 seconds — remove as soon as it changes colour.
-
Enjoy immediately for maximum tenderness.
-
Pair with light sauces (ponzu or sesame-style).
Grill / BBQ / Hotplate (optional quick-grill)
-
Bring slices to near room temp (5–10 min).
-
Pat dry for a clean sear.
-
Preheat grill/hotplate to high.
-
Season lightly (salt is enough).
-
Flash-sear 1–2 seconds per side — thin slices cook instantly.
-
Do not rest; serve immediately.
Tip: Because knuckle is leaner, avoid overcooking — the thinner the slice, the faster it goes from tender to firm. Seconds make the difference.
Serving ideas
-
Hotpot classic: ponzu sauce, sesame dipping sauce, spring onion, tofu + noodles
-
Yakiniku vibe: lettuce/perilla wraps, kimchi, garlic chips, tare dipping sauce
-
Modern light plate: steamed rice, pickled cucumber, citrus soy dressing