These slices are cut from the inside skirt - the classic Yaki Niku (Japanese/Korean BBQ) cut you'll find on almost every high-end Yaki Niku menu. In Japan the inside skirt is called harami or halami. This cut is very rich in flavor and very tender. These slices are amazingly tender and flavorful on its own and therefore can be enjoyed with just sprinkles of sea salt and pepper. One pack has about 20+ pieces totaling 300g which easily serves 2.
Certified American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first-class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
| Contents | 1 Pack |
| Weight | Approx. 300g (10.5oz) |
| Serves | Serves 2 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 12h In ice-water: approx. <1h |
| Cooking Method | Cast-Iron Skillet, Grill or Fry-pan |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Beef Plate, Boneless Diaphragm, Fajita Meat, Fajita Steak, Inside Skirt Steak, Outside Skirt Steak, Philadelphia, Harami, Yaki Niku, Uchi Harami |
| Country of Origin | United States |
| Ingredients | Beef |
| Aged | 30 days wet-aged |
| Cut from | Plate |
| Category | Yaki Niku (Japanese Barbeque) |
| Packaging | Vacuum packed |
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture-raised and grass-fed on massive land finished on 100% vegetarian feeding for taste, tenderness, and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA, and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste, and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash-frozen to protect the aroma.
| Cattle Breed | Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus, and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate |
| Farm/Ranch | Morgan Ranch - Read more about the ranch |
| Region | Nebraska, USA |
| Breeding | All year 100% free-range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. |
| Raised by | Dan Morgan and family |
| Farming Experience | Since 1934, Certified American Wagyu since 1992 |
| Feeding | Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Steroids | Never |
| Antibiotics | Never |
| Animal By-Products Feeding | Never |
