WAGYU TEPPANYAKI / CHUCK FLAP EDGE ROAST

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Pan / Grill / 800 degrees

Traditionally, slices about 1 cm thick are cut from the Teppanyaki cut and briefly fried on the Teppanyaki plate.

The dry-aged Teppanyaki cut, also known as Chuck Flap Edge Roast or Zabuton Steak, is one of our favorite Wagyu cuts. This special cut is carefully taken from the transition between the neck and the back. Its characteristic aroma and tenderness are renowned among Wagyu enthusiasts.

Dry-aged Wagyu beef, in its classic form, is extremely marbled and remarkably buttery. In Japan, thinly sliced, approximately 1 cm thick pieces of the Teppanyaki cut are briefly seared on a Teppanyaki grill, resulting in an unparalleled taste experience. These tender slices are also excellent for a traditional Shabu Shabu, where the meat is thinly sliced ​​and briefly cooked in hot water.
Perfect for preparation on the teppanyaki grill or in a pan, the juicy Wagyu Teppanyaki offers an authentic Japanese dining experience.

The special Wagyu cut is also known as the Denver cut and is a rather rare and exceptional cut, which is why it is often sold out. Treat yourself to this culinary specialty and experience Kobe beef like in Japan in your own home.