What Is Saikoro Wagyu — and How to Cook the Cubes

Saikoro Wagyu is one of our best sellers — but plenty of people order it before they know exactly what it is. Here's the quick guide, plus how to cook it.

What "Saikoro" means

Saikoro is Japanese for "dice." Saikoro Wagyu is wagyu-style beef cut into thick cubes rather than flat steaks. The cube shape sears fast on every face, locks in juices, and makes portioning easy — it's the format you'll often see at yakiniku and teppanyaki counters.

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.

How to cook Saikoro Wagyu

1. Thaw gently in the fridge; bring the cubes to room temperature. 2. Pat dry and season simply with salt. 3. Get a heavy pan very hot — cast iron is ideal. 4. Sear the cubes in a single layer, turning to brown each side, about 1–2 minutes total for medium-rare. Don't crowd the pan. 5. Rest a couple of minutes, then serve — with rice, in tacos, or straight off the board.

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.