What Is Saikoro Wagyu, and How to Cook the Cubes
“Saikoro” means dice. Here's what the cubes are, why they're so tender, and how to cook them right.
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- 2 min
Saikoro Wagyu is wagyu-style beef cut into thick cubes. "Saikoro" is Japanese for "dice." The cube shape sears fast on every face, locks in juices, and makes portioning easy; it's the format you'll see at yakiniku and teppanyaki counters. It's also one of our best sellers, and plenty of people order it before they know exactly what it is. Here's the quick guide, plus how to cook it.
Why it's so tender
The marbling runs right through each cube, so as it cooks the fat renders and bastes the beef from the inside. That's what gives Saikoro its buttery, almost spoon-tender bite. A little goes a long way.
Is Saikoro 100% wagyu?
Not necessarily, and it's worth knowing before you buy anywhere. "Saikoro" describes the dice-cut format, not a grade, and products vary by producer: some cubes are cut from whole-muscle wagyu, others are made from wagyu trimmings. That's exactly why we sell branded packs (NK Foods and Foodlabo) and print the brand, weight and grade on every label, so you know precisely which product you're getting.
How to cook Saikoro Wagyu
The short version: thaw in the fridge, pat the cubes dry, salt them, and sear them in a single uncrowded layer on a screaming-hot pan for about 1 to 2 minutes total. Rest them a couple of minutes and serve with rice, in tacos, or straight off the board. The full method is here, including doneness temperatures and the mistakes that waste a pack.
Don't overcook it
The fat is the whole point. Push the cubes well past medium and you render away what makes them special. Quick, hot, and a touch of rest is all they need.
Try it
We sell Saikoro Wagyu in 500g (perfect for two) and 1kg packs. Order Saikoro Wagyu, delivered cold, no minimum, across CALABARZON and Metro Manila.