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Beef Karubi Yakiniku – Wagyu | Australia | 200g
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Australian Full Blood Wagyu karubi (short rib), MB9/9, hand cut and blast frozen here in Singapore. 200g, sliced a little thicker for the grill. Ideal on a hot plate or teppan: sears in under a minute and needs nothing more than tare.
Description
About this cut:
Wagyu Karubi (short rib), from Australian Full Blood Wagyu cattle graded MB9/9. Sliced slightly thicker than shabu shabu, for grilling on a hot plate. 200g pack, blast frozen.
Where it comes from:
Australian beef, hand cut in Singapore. for our full supplier list.
How it gets to you:
Hand cut and blast frozen here in Singapore, then delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Grill or teppan on high heat, 30 to 45 seconds per side. Serve with tare, ponzu, or a simple soy-lemon dip. Overcooking wastes the marbling.
Good to know
- Australian Full Blood Wagyu, MB9/9
- Hand cut and blast frozen in Singapore
- 200g per pack; sliced for yakiniku
- Thaw in fridge overnight before cooking
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
Karubi is the Japanese yakiniku term for short rib, cut from the belly side of the ribs. It is the most commonly grilled cut in a Japanese barbecue restaurant because the fat renders fast over direct heat. This version is Australian Full Blood Wagyu graded MB9/9, sliced for the grill and sold frozen in 200g packs.
A cast iron grill pan or a hot plate on the hob works without any special equipment. Get it very hot, lay the slices flat without crowding, and give each 30 to 45 seconds a side. Serve each piece as it comes off rather than cooking the whole pack at once. Tare, ponzu or a soy and lemon dip all suit it.
Karubi is the softer and fattier of the two, rib meat is firmer with a deeper beef flavour. Both are Australian Full Blood Wagyu at MB9/9 and both come sliced in 200g packs. A table ordering one of each gets contrast, which is closer to how a yakiniku restaurant serves it than two packs of the same slice.
The sliced packs do need thawing first. A 200g pack needs a night in the refrigerator so the slices separate cleanly, because frozen slices stick together in a block and tear when pulled apart. Keep them cold until they reach the grill. Once thawed, cook within 3 days. The slices are hand cut and blast frozen in Singapore, not imported pre-sliced.
