Wagyu M8/9 Intercostal

Intercostal is the meat that sits between the ribs — long, narrow strips of muscle threaded with fat. Japanese yakiniku restaurants call it naka-ochi, Korean barbecue restaurants know it as one of the best things on the menu, and almost nobody outside the trade asks for it by name.

They should. At M8/9 the ratio of fat to meat here is exceptional, better than most premium cuts, because the muscle is doing almost no work and is surrounded by fat on both sides. The result is buttery, deeply savoury and loaded with umami — and because it is not a famous cut, it costs a good deal less than a striploin at the same marble score.

Why Choose Intercostal?

• M8/9 marbling: dense, fine marbling right through the strips.
• Exceptional fat-to-meat ratio: better balanced than most cuts twice the price.
• Deep umami: the most savoury-tasting wagyu cut we carry.
• Built for grilling: the shape and thickness are already right for yakiniku and galbi.
• Value for the grade: M8/9 marbling without the famous-cut premium.

Cooking Methods:

• Japanese yakiniku: over charcoal or on a grill plate, 30-45 seconds a side, then salt and lemon. This is what the cut is for.
• Korean BBQ: grilled and wrapped in lettuce with ssamjang and garlic.
• Quick seared: very hot dry pan, 30 seconds a side, sliced and served immediately.
• In a rice bowl: grilled, sliced, over rice with a soft egg.
• Hot pot: cut across the strips and swished for a few seconds.

Cooking Note:
Cook it fast and stop early. The fat renders almost immediately, and once it has gone the meat tightens. Use a dry pan — adding oil to M8/9 is wasted effort.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator and do not refreeze.

The cut the yakiniku chef keeps for the regulars. Order now.