Outside flat Wagyu Japanese A5 Gunma

The lean cut that wins the show, when it comes from the top breed in the world.

✨ Description

Outside Flat is part of the thigh area (Bottom Round), and is considered one of the densest and cleanest muscle cuts . In common beef it is tight and demanding – but when it comes from certified Japanese Wagyu A5 Gunma , it acquires a delicate texture, distinctive marbling and excellent flavor .

This cut is preferred in:

• Tataki-style preparations

• Slicing / finely chopped for stir-fry or yakiniku

• Sous-vide and braised dishes

• Carpaccio and raw steak tartare , thanks to the purity of Wagyu

🐂 Origin

• Breed : Japanese Black Wagyu

• Quality grade : A5

• Area : Gunma Prefecture, Japan

• Marbling (BMS) : 10–12

• Purity : Lean cut (~90% lean)

🔥 Cooking Methods

➤ Tataki:

• Sear quickly externally

• Inner rare – cut into thin strips

• Served with ponzu, yuzu or sesame seeds

➤ Sous vide:

• 56°C for 6–8 hours

• Final frying in a pan / torch 30" per side

➤ Stir-fry:

• Thin strips with mirin, sake & vegetables

• Quick stir-frying in a wok

➤ Braised:

• With miso, soy & sake for 2 hours

• It softens extremely and gives a clear broth.

❄️ Maintenance Method

• Vacuum or skin-pack packaging
  • Refrigerator: 0–2°C for 5–6 days
  • Freezing: up to 12 months
  • Defrost only in the refrigerator for 24 hours

🧪 Nutritional Information (per 100g – indicative)

✅ Ideal for those seeking delicious elegance with less fat
✅ Suitable for tataki / sushi-grade applications
✅ Safe for raw consumption, due to Japanese production quality

💡 Serving Ideas

• Like thin-sliced carpaccio with citrus fruits & salt flakes

• With fried rice or soba noodles

• Raw, in nigiri wagyu with yuzu

• As a protein for delicious bowls or luxury sandwiches

🍷 What are we drinking?

• Dry white with minerality (e.g. Assyrtiko, Riesling)

• Red Pinot Noir or Sangiovese

• Premium sake or Japanese craft lager