Aus Wagyu Kata Rosu Sukiyaki Slices 5 MBS - 500g

Revered in high-end Tokyo hotpot dining as the quintessential beef cut, Australian Wagyu Kata Rosu (肩ロース) is sliced paper-thin

With an authentic 5 MBS (Marble Score), Kata Rosu produces wide, gorgeous sheets of beef layered with fine spiderwebs of sweet Wagyu fat. It combines the melt-in-your-mouth tenderness of a prime ribeye with the robust, savory depth of the chuck, making it the supreme choice for soaking up sweet-savory sukiyaki broths, steaming shabu-shabu, or rich gyudon beef bowls.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 5 MBS (Marble Score) for generous intramuscular fat
• Cut: Kata Rosu / Chuck Eye Roll (Thinly Machine-Sliced Hotpot Cut)
• Weight: 450-500g pack
• Texture: Silky, broad ribbons that hold together without tearing in hot broth
• Packaging: Vacuum-sealed fresh-frozen to preserve delicate fat striations and prevent ice crystal damage
• Culinary Versatility: Ideal for traditional Japanese Sukiyaki, Shabu-Shabu, Gyudon (Beef Rice Bowls), quick tabletop grilling (Yakiniku), and gourmet beef rolls
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Prepare Wagyu Kata Rosu (Traditional Sukiyaki)

Thinly sliced Kata Rosu cooks in just 10 to 15 seconds. Be careful never to leave Wagyu slices boiling for too long!

1. The Warishita Broth: In a wide, shallow skillet or sukiyaki pan, bring together 1/2 cup soy sauce, 1/2 cup mirin, 1/4 cup sake, and 2 to 3 tablespoons of sugar. Bring to a gentle simmer.
2. Arrange Ingredients: Neatly add grilled tofu, shiitake mushrooms, enoki mushrooms, sliced leeks (negi), and shirataki noodles to the bubbling sauce.
3. Swirl the Wagyu: Lay one broad sheet of Wagyu Kata Rosu directly into the bubbling sauce. Simmer for just 10 to 15 seconds until the pink meat turns lightly brown and the 5 MBS marbling turns translucent and silky.
4. The Tokyo Ritual: Lift the hot Wagyu slice immediately out of the pan and dip it into a small bowl of freshly beaten raw egg. The egg coats the hot Wagyu, instantly tempering the heat and creating an impossibly velvety, melt-in-your-mouth bite. (Alternatively, dip in citrus ponzu sauce or sesame sauce).

Other Ways to Enjoy:

• Shabu-Shabu: Swish the slice back and forth in a boiling dashi or kombu broth for 8–10 seconds, then dip in sesame gomadare sauce.
• Gourmet Gyudon: Simmer slices with sweet onions over steamed rice for a 5-minute Michelin-level beef bowl.

Nutrition Highlights

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

Frequently Asked Questions (FAQ)

What does "Kata Rosu" mean in Japanese butchery?

Kata Rosu (肩ロース) translates literally to "Shoulder Loin" (known in English as the Chuck Eye Roll). It sits directly adjacent to the ribeye roll. Because it has large surface area and high intramuscular fat, Japanese chefs consider it the absolute benchmark cut for hotpot dishes because it yields wide, unbroken sheets of marbled meat.

How does Kata Rosu compare to Short Plate (Belly / Samgyupsal)?

Short plate is cut from the belly and features separate, alternating strips of fat and meat. Kata Rosu, by contrast, is a whole loin cut where the fat is finely distributed throughout the muscle as microscopic marbling. This gives you a far more luxurious, delicate texture that won't leave your hotpot broth feeling overly greasy.

Can I cook this frozen directly in the pot?

Yes! If you are making hotpot or shabu-shabu, you can gently drop the thin Wagyu slices straight from frozen into the boiling broth. They will thaw and cook in seconds flat.