Aus Wagyu Kata Rosu Yakiniku Cut (Chuck Eye Loin) 5 MBS - 450-500g

Recreate an authentic Tokyo yakiniku dining experience right at home with our Australian Wagyu Kata Rosu Yakiniku Cut. Sourced from the prized Chuck Eye Loin (肩ロース)—the direct continuation of the ribeye roll into the shoulder primal—this cut is officially certified with an authentic 5 MBS (Marble Score).

Unlike paper-thin sukiyaki slices, our Yakiniku cut is machine-sliced to a hearty 4mm to 5mm thickness into bite-sized rectangles. This optimal thickness allows the exterior to develop a smoky, caramelized crust over screaming-hot coals or a cast-iron skillet, while the fine Wagyu marbling inside melts into pure, juicy beef tallow that melts in your mouth.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 5 MBS (Marble Score) for balanced, sweet Wagyu marbling
• Cut: Kata Rosu / Chuck Eye Loin (Yakiniku Tabletop BBQ Cut)
• Thickness: Precision cut ~4mm – 5mm bite-sized ribbons
• Weight: 500g pack
• Packaging: Vacuum-sealed fresh-frozen to lock in bloom and delicate fat structure
• Best Cooking Methods: Tabletop gas grill, Iwatani grill plate, hibachi/charcoal grill, or smoking-hot cast-iron skillet
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Grill Wagyu Kata Rosu (Yakiniku Style)

Golden Rule of Yakiniku: Grill in small batches! Cook only 2 to 3 slices at a time as you eat so every bite is piping hot and dripping with fresh juices.

1. Thaw Gently: Thaw inside your refrigerator. Keep the meat cold until 10 minutes before grilling so the pieces are easy to separate and lay flat on the grill.
2. Preheat to Screaming Hot: Heat your tabletop grill plate, cast-iron skillet, or charcoal hibachi over medium-high heat. Do not add oil—the 5 MBS marbling renders its own natural cooking fat instantly.
3. Quick Flash Sear: Lay the slices flat across the hot grate or pan. Grill undisturbed for 30 to 45 seconds until the bottom develops golden-brown char lines.
4. Flip Once: Flip each slice and cook for another 20 to 30 seconds on the other side. Do not overcook—it is best enjoyed when blushing pink in the center.
5. The Classic Dip: Remove immediately and dip in Japanese Yakiniku Tare (sweet soy dipping sauce), squeeze with fresh lemon juice, or touch with a dab of freshly grated wasabi and flaky sea salt.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Kata Rosu (5 MBS)

Frequently Asked Questions (FAQ)

What is the difference between Kata Rosu Yakiniku and Sukiyaki cuts?

The difference is thickness and culinary purpose. Sukiyaki slices are shaved paper-thin (around 1.5mm) so they soften and cook in hot broth within seconds. Yakiniku cuts are cut thicker (about 4mm–5mm) to withstand direct high-heat grilling without curling up or tearing, creating a crisp caramelized crust while remaining juicy inside.

What does "Rosu" mean on a Japanese Yakiniku menu?

In Japanese barbecue restaurants, beef is broadly divided into Karubi (rib / belly cuts) and Rosu (loin / roast cuts). Kata Rosu is the shoulder loin, meaning it combines the tender, buttery marbling of loin meat with the deeply savory beef flavor of the chuck.

Can I cook this on a normal stove if I don’t have a tabletop grill?

Yes, absolutely! A standard cast-iron skillet or non-stick frying pan heated over high heat on your kitchen stove works wonderfully. Flash-sear the slices in small batches for 30–40 seconds per side and transfer them straight to your plate over hot steamed rice.