Wagyu M6/7 Hot Pot Rolls

Wagyu oyster blade at marble score 6/7, cut to 1.5-2mm for hot pot. Oyster blade is the hidden treasure of the shoulder: fine marbling laced evenly through the muscle and a velvety texture, and at this thickness it needs about three seconds in the broth.

That thinness is deliberate and precise. Cut any thicker and the fat does not render in the time the meat takes to cook; cut thinner and the slices tear when you lift them. At 1.5-2mm the fat melts the instant it hits the broth and floods the meat as you eat it.

Why Choose These Rolls?

• M6/7 wagyu marbling: an even network of fat that melts into a creamy richness.
• Oyster blade: the ideal muscle-to-fat balance — it will not toughen the way leaner cuts do.
• Precision cut at 1.5-2mm: the thickness hot pot is designed around.
• Three seconds to cook: the fastest thing on the table.
• Suits any broth: Japanese shabu-shabu, Chinese mala, Korean army stew.
• Generous portion: a good share for a table of three or four.

How To Eat It:

• Japanese shabu-shabu: swish through kombu broth for 3 seconds, then dip in ponzu or sesame sauce. The cleanest expression of the cut.
• Sukiyaki: a few seconds in the sweet soy broth, then into raw egg.
• Chinese mala hot pot: the fat stands up to the chilli and the numbing peppercorn.
• Quick stir fry: highest heat with king oyster mushroom and black pepper, under a minute.
• Wagyu don: lay over hot rice with a soft egg and a little teriyaki sauce.

Cooking Note:
Three seconds. Watch the colour turn and lift it out. Leaving wagyu in the broth is how you end up with an expensive piece of grey beef and a very rich soup.

Thawing:
Best used from part-frozen — the slices separate cleanly. If fully thawed, keep refrigerated and use the same day.

Storage:
Keep frozen at -18°C. Do not refreeze once thawed.

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