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Product Description

Australian M3 wagyu oyster blade hotpot slices are cut from the inner shoulder (oyster blade) with a signature thin, translucent tendon in the centre, giving a tender yet slightly springy bite and fine, even marbling. With an M3 marbling score, the fat level is moderate—rich enough to taste the wagyu sweetness without being overly heavy—making it ideal for hotpot, sukiyaki or rice bowls and very popular as a high value-for-money wagyu option. Thinly sliced for quick cooking, each piece only needs a few seconds in hot broth; when the colour just turns from red to light pink, it is at its best texture, pairing beautifully with clear broths, chicken stock or kombu dashi.

Recommended Recipe: M3 Wagyu Oyster Blade Shabu-Shabu

Ingredients:

Australian M3 wagyu oyster blade hotpot slices
1–1.5L stock (kombu dashi, beef bone broth or chicken stock)
Mixed vegetables (Chinese cabbage, cabbage, enoki, shiitake, lettuce, etc.), as desired
Tofu, udon or other noodles, as desired
Dipping sauces (ponzu, sesame sauce, soy-garlic sauce), as desired

Method:

1. Bring the stock to a boil in a pot, add vegetables, mushrooms and tofu, and cook until about half done so the broth becomes flavourful.
2. At the table, pick up one slice of wagyu with chopsticks and swish it in the gently boiling broth for about 3–5 seconds, until the colour changes from bright red to light pink—avoid overcooking to keep it tender and juicy.
3. Dip into ponzu or sesame sauce and enjoy the balanced wagyu richness and soft texture, which goes especially well with a clean, light broth.