Japanese A5 Wagyu Flank Steak Karubi Slices 2mm – 200g Cuts:Stir-Fry Slices 200g and sauté the lobster for

and sauté the lobster for 3-4 minutes until golden and warmed through

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or Old Bay seasoning for a bit of kick

Japanese-Style Yakiniku: Thinly slice and grill quickly for a smoky

Japanese A5 Wagyu Flank Steak Karubi Slices 2mm – 200g Cuts:Stir-Fry Slices 200g and sauté the lobster for1. Product Overview Cut: Flank Steak (Karubi style) Slice Thickness: 2mm Flavor Profile: Rich, Beefy, Buttery Notes Texture: Slightly Chewy Yet Tender Due to A5 Marbling Suitable For: Quick Grilling (Yakiniku), Shabu Shabu, Sukiyaki Not Suitable For: Long Braising or Slow Cooking (May become oily or lose texture) 2. Why This Cut? A5 Wagyu Marbling Higher marbling provides a buttery mouthfeel and added juiciness in each slice. Easy to Cook At 2mm