South Africa Cavalier 400 days Grain Fed MS6/7 Wagyu Karubi Plate

Cavalier's Wagyu breeders are supported with the best genetics available, providing for excellent bloodlines to produce high-quality carcasses, marbling, tenderness, juiciness, and flavour.

Wagyu cattle are genetically predisposition to have intramuscular fat (marbling) between the beef cells. It is also considered one of the healthiest protein sources containing 50% more monounsaturated fats and 3X more omega oils than commercial beef.

All Wagyu is ethically and sustainably produced, free of hormones and antibiotics.  All Wagyu registered under CWB requires RFID tags and DNA verification, which allows us to provide full traceability of all the products offered, back to the source of origin.

Wagyu Karubi Plate is derived from the Navel End Brisket. Found behind the Point End Brisket and situated under the chuck, where it extends all the way to the 5th Rib. This cut is highly marbled, suitable for a slow cook or smoked over low heat. Perfect for yakiniku.

The most common meat in Japanese yakiniku restaurants must be Karubi. In fact, Karubi is Korean(갈비), which originally refers to ribs, but was later interpreted as the meat between the ribs (belly meat). Japan's barbecue culture was also influenced by the Korean barbecue culture at that time, and the name karubi has also been used until now.

Storage: Keep Chilled at 0-4°C

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