EXCEL BEEF SHORT PLATE (YAKINIKU CUT)
- Thickness: 3mm
- Weight: 1kg
- 100% natural, no added hormones
- Wet-aged 21+ days for improved flavor and texture
- Product ships frozen and will arrive frozen or partially thawed
This cut of meat is located around the central section of the ribs. "Bara" refers to the ribs, which is why many of the cuts near the ribs have it in their name. It is generally called "karubi", originating from galbi (Korean word for "rib"), and is one of the standard offerings at any Yakiniku restaurant. Perfect for the grill, it can be grilled whole or as individual steaks for a delicious and affordable meal.
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A standard offering for Yakiniku restaurants, the Tomo bara can be found in the ribs’ ventral section. This cut of meat is flavorful and slightly sweet. Cook it into medium doneness until the fat has caramelized.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide / Braise
SAFE HANDLING INSTRUCTIONS:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Beef Yakiniku (Japanese Grilled Meat) by Food.com
- 1⁄2 lb thinly sliced beef short plate
- 1 onion, thinly sliced
- 1⁄2 cup chicken broth
- 1 green bell pepper, sliced
- 3 garlic cloves, diced
- 2 stalks green onions, sliced in an angle
- 2 tablespoons olive oil, for stir-frying
- 1 teaspoon sesame oil
- 1⁄4 cup soy sauce
- 1⁄4 cup Japanese sake
- 1⁄8 cup white wine (optional)
- 2 tablespoons dark brown sugar
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame seeds
- Mix together sauce ingredients in a saucepan.
- Heat at low medium heat until boiling (about 5 minutes, turn off heat).
- Heat 2 tablespoons of sauce in a stir fry pan at low medium heat.
- Add garlic and onion, about 8-10 minutes.
- Add green bell pepper, stir fry for 2 minutes, set aside on a plate.
- Using the same pan, heat 2 tablespoons of olive oil and 1 teaspoon of sesame oil at medium heat.
- Add beef short plate, stir fry for 2 minutes on each side.
- Add sauce and chicken broth, cook until reduced (about 1 cup).
- Add onion, garlic, and bell pepper back into the pan.
- Sprinkle green onion and toasted sesame seed to finish.
- Serve over steamed rice.