This Japanese Wagyu A5 yakiniku cut comes in thin scalopins of approximately 100 g, prepared from the central part of the hip. Yakiniku is based on cooking small portions of meat on a hot surface, quickly and in batches. Its format avoids having to laminate a large piece of Wagyu at home.
This presentation in scalopines avoids having to divide a thick piece before cooking it. It can be interesting for a tasting meal in which each portion spends little time on the hot surface, always following the recommendations of the producer.
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