Karubi is one of the most popular cuts of beef for Yakiniku. Tender and very juicy, karubi has more marbling than roast cuts do.
For the best flavor, cook for 80 percent of the time on one side until the meat has a nice grilled colour, and only 20 percent on the other side.
Because of its heavy marbling, a slice of karubi around 4 mm thick can be ready to flip in as little as 10 seconds.
※We recommend you cook the beef over a traditional charcoal grill or normal griller.
Japanese wagyu cross-bred with Holstein cow. Flavour is similar to Australian wagyu which predominantly F1(first cross)
Yield Grade, in short, is the standard set to evaluate cutability (the proportion of meat obtained from a certain part of cattle body).
According to the yield grade, score A, B or C is determined.
Grade A : above standard
Grade B : standard
Grade C : below standard
Grade BMS No.
5: Excellent 8 – 12
4: Good 5 – 7
3: Average 3 – 4
2: Below average 2
1: Poor 1.