Japanese A5 Wagyu Flank Steak Karubi Slices 2mm – 200g

1. Product Overview

• Cut: Flank Steak (Karubi style)
• Slice Thickness: 2mm
• Flavor Profile: Rich, Beefy, Buttery Notes
• Texture: Slightly Chewy Yet Tender Due to A5 Marbling
• Suitable For: Quick Grilling (Yakiniku), Shabu Shabu, Sukiyaki
• Not Suitable For: Long Braising or Slow-Cooking (May become oily or lose texture)

2. Why This Cut?

✔ A5 Wagyu Marbling – Higher marbling provides a buttery mouthfeel and added juiciness in each slice.
✔ Easy to Cook – At 2mm thick, ideal for hotpot or quick searing on a grill.
✔ Unique Flank Character – Flank steak offers a bold beef flavor and a slight bite that contrasts with more tender cuts.

3. Cooking & Usage Tips

🔥 Best Cooking Methods:

• • Karubi Slices (Yakiniku/Grilling):

    • Typically marinated (e.g., soy, garlic, sesame oil) or lightly seasoned.
    • Grill each side on a hot plate or grill for just a few seconds to keep the meat tender and juicy.
    • The thin cut and marbling give you a burst of savory flavor in each bite.

  • Stir-Fry:

    • Best sliced into bite-size pieces if needed.
    • Cook quickly over high heat with veggies and sauces like black pepper or oyster sauce.
    • The marbling helps the meat stay moist, ensuring delicate, buttery notes even with fast cooking.
    • Quick Grilling (Yakiniku): Sear each side for a few seconds to lock in juices.
    • Shabu Shabu: Dip in boiling broth briefly (2–5 seconds), just enough to turn color.

🚫 Avoid:

• Overcooking – The thin slices can dry out quickly.
• Long Braising – Too much heat or time can render out the fat, making the meat greasy or tough.