Professionally cut for your enjoyment at home, this Japanese Wagyu is from Kagoshima prefecture and air-flown directly from Japan. The grading of A5 represents the highest level of Japanese Wagyu grading.
Plate is located in the forequarter cut from the belly of the cow, just below the rib cut. Karubi カルビ, or boneless short rib is one of the most popular cuts for yakiniku. It is tender and very juicy, karubi has more marbling than roast cuts do.