Sir Harry Wagyu Slice MBS4-5 500g
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Sir Harry Wagyu Slice MBS4-5
500g
Finely sliced wagyu with balanced marbling, perfect for hotpot, sukiyaki, or shabu-shabu. The MBS 4–5 fat distribution creates a clean, savoury flavour that pairs beautifully with broths and dipping sauces.
Description / Sir Harry Wagyu Slice MBS4-5 500g
Sir Harry Wagyu Slice — MBS4–5
Meet the everyday premium favourite: Wagyu Slice — thin-cut for quick cooking, naturally tender, and balanced with the lighter, clean beef flavour that MBS4–5 marbling delivers.
Perfect when you want a more subtle, easy-to-enjoy Wagyu experience — ideal for hotpot, shabu-shabu, or quick sears where the meat stays juicy without being overly rich.
Wagyu / Hotpot • Shabu-shabu • Yakiniku Grill (fast cook, smooth flavour)
Cooking guide (simple + restaurant-style)
Best doneness: quick cook — just until the colour changes (MBS4–5 stays tender with short heat).
Hotpot / Shabu-shabu
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Keep slices chilled so they separate cleanly.
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Bring broth to a gentle boil.
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Swish each slice for 3–5 seconds — leaner marbling benefits from slightly longer cooking than higher grades.
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Remove when lightly pink and tender.
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Pair with ponzu, sesame sauce, or light soy.
Grill / BBQ / Hotplate
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Bring slices to near room temp (5–10 min), pat dry.
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Preheat grill to high and oil the grill lightly.
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Season simply — salt + pepper or tare marinade.
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Flash-sear 1–2 seconds per side; avoid overcooking to keep them juicy.
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Serve immediately; thin slices don’t need resting.
Tip: MBS4–5 is more balanced and less fatty than higher grades — cook just long enough to stay tender but avoid prolonged searing to prevent firmness.
Serving ideas
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Hotpot classic: ponzu, sesame dipping sauce, tofu, leafy greens, udon or vermicelli
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Yakiniku setup: perilla/lettuce wraps, kimchi, garlic chips, tare or sesame oil + salt
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Modern grill bowl: steamed rice, pickled vegetables, citrus soy or light herb dressing