Ribeye Cap Yakiniku Slices

Wagyu ribeye cap yakiniku slices, ideal for preparing over a charcoal barbecue (hibachi).

The ribeye cap has one corner that is particularly marbled, which is the part we utilise for these yakiniku slices.

肋眼盖为顺着肋眼筋膜所切下的上盖肉，肋眼牛排的精华部位，大理石油脂花纹分布均匀，口感鲜嫩多汁，适合切片成烧烤肉片或是牛排。

Storage instructions

Keep frozen. Make sure not to put anything else on top of the yakiniku in the freezer, as this may damage the meat.

Our Wagyu ribeye cap yakiniku slices are fragile, so please defrost carefully. Leave in the fridge overnight until completely thawed. Do not put anything else on top of them.

If you forget to defrost the yakiniku slices ahead of time, defrost in water for 30mins (or until completely thawed) changing the water frequently.

Please note product will be sent frozen.