Karubi plate Wagyu BMS: 9 Australia Stone Ax 500gr

Karubi Plate Wagyu is a highly marbled cut of beef that comes from the lower part of the beef, near the breast (navel end brisket). This cut is particularly popular in Japanese and Korean cuisine, where it is mainly used in Yakiniku or Korean BBQ style grilled meats. It is known for its soft texture and rich flavor, as the high fat content gives it a unique buttery flavor.

Features:

• High Marbling : Karubi Plate, especially in BMS 9+ quality Wagyu, contains abundant intramuscular fat, which melts during cooking and provides excellent flavor and tenderness.
• Origin : It usually comes from the abdominal area of the beef and is very rich in flavor due to the fatty tissue and connective tissues that soften during slow cooking.

Cooking Methods:

1. Yakiniku/BBQ : Quickly grilled in thin slices (usually 2-3 mm) at a high temperature for 30 seconds to 1 minute on each side. The caramelized fatty surface brings out the flavor of the meat.
2. Slow Cooked/Smoked : Because Karubi Plate has enough connective tissue, it can be slow cooked at a low temperature or smoked, creating a rich, juicy dish that melts in your mouth.
3. Frying : It can also be cooked in a hot pan for 1-2 minutes per side, especially if marinated, to preserve texture and flavor.

Recipes and Serving:

• Karubi Plate is often served with sweet or spicy sauces, such as soy sauce with wasabi or gochujang (Korean red pepper sauce), as these flavors match the rich umami of the meat.
• It pairs perfectly with simple side dishes, such as marinated vegetables or rice, and is often wrapped in lettuce leaves for a lighter serving.

The Karubi Plate is a precious piece that stands out for its complexity and rich flavor, making it an ideal choice for those who want to enjoy the ultimate Wagyu experience.