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Beef Rib Meat Yakiniku – Wagyu | Australia | 200g
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Australian Full Blood Wagyu rib meat, MB9/9, hand cut and blast frozen here in Singapore. 200g, sliced for yakiniku. Firmer and deeper in flavour than karubi, which is exactly what a yakiniku table wants alongside it.
Description
About this cut:
Wagyu Rib Meat, from Australian Full Blood Wagyu cattle graded MB9/9. Sliced for the grill: firmer texture and deeper flavour than Karubi, with the same rich marbling. 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 on high heat, 45 to 60 seconds per side. Serve with tare or a soy-based dipping sauce. Rest briefly before eating to let the fat settle.
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
Australian Full Blood Wagyu rib meat, sliced for yakiniku and graded MB9/9, is sold in 200g packs and delivered frozen anywhere in Singapore. Orders before 2pm arrive the next day at no charge. Rib meat is the cut from between and around the rib bones, valued in yakiniku for texture rather than softness.
Grill the slices 45 to 60 seconds per side over high heat, slightly longer than karubi because the muscle is firmer. A 200g pack cooks in a few minutes across a hot plate. Let the slices rest for a moment after they come off so the rendered fat settles back into the meat instead of running onto the plate. A soy-based dipping sauce or tare suits it better than anything creamy.
Rib meat sits between the ribs and works harder than the loin, so it holds more connective tissue and has a firmer grain. That is the appeal rather than a flaw: yakiniku rewards a cut you can chew, and MB9/9 marbling stops it drying out. If soft is what you want, karubi or a loin slice is the better pick.
The Wagyu slices carry 22g of fat per 100g with 17g of protein, the highest fat content in the beef range and the reason the marbling scores MB9/9. A 200g pack works out at about 44g of fat. Hot pot and yakiniku are eaten a slice at a time, so a single pack stretches across a table.
