Perfect Pairings & Preparation
Wagyu Short Rib Meat | A Hidden Gem Among Cuts
🥩 Wagyu Short Rib Meat (꽃살) A cut prized for its marbling, tenderness, and unforgettable richness. 🧬 A Hidden Gem Among Cuts Short Rib Meat, often referred to as 꽃살 in Korean, sits near the ribs and delivers an exquisite balance of intramuscular fat and deep beefy flavour. Known for its marbled beauty and buttery texture, it’s a favourite in high-end K-BBQ and yakiniku experiences. 🔥 How to Cook It Best Slice it thin and cook over a charcoal or cast-iron grill. Watch as the marbling melts, releasing a smoky aroma. A few seconds on each side is all it takes — overcooking would be a shame. 🧂 Seasoning tip: A touch of flaky salt is all you need. Let the Wagyu shine. 🍋 Optional: A squeeze of lemon or a brush of sweet soy can elevate it without overpowering. 🍷 Perfect Pairings With: Pickled daikon, perilla leaf, grilled enoki mushrooms Drink: Light-bodied red wine or a chilled Korean soju Finish with: Steamed rice or a cold noodle side to balance the richness 🛍 Available now at GMGP Whether you’re building your own platter or buying à la carte, our premium Wagyu Short Rib Meat is freshly prepared and expertly trimmed for the perfect bite.
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Wagyu Hanging Tender | Also known as: Wagyu Thick Skirt
🇦🇺 Wagyu Hanging Tender Also known as: Wagyu Thick Skirt, 토시살 ✨ Artisan Cut with History Once known only to butchers and chefs, the Hanging Tender has long been a hidden gem. Nestled along the diaphragm, it’s one of the few single-muscle cuts—meaning incredible uniformity in texture and flavour. Often called the “butcher’s steak,” it was rarely sold to the public, with many professionals keeping it for themselves. Today, it’s finding its way onto fine-dining menus around the world, especially in Australia and Japan, where wagyu elevates its natural richness to a whole new level. 🥩 What It Tastes Like The Hanging Tender offers a deep, savoury flavour—intense but clean—with a buttery mouthfeel and just enough bite to satisfy serious meat lovers. Thanks to its coarse grain, it absorbs seasoning beautifully and caramelises perfectly on high heat. 🔥 How to Cook It Perfectly Grill or Pan-Sear (Recommended) 🌡️ Rest before cooking: Bring to room temperature 30 mins before grilling. 🧂 Light seasoning: Just salt & pepper highlights the flavour. 🔥 High heat sear: Sear both sides for 2–3 mins to develop a crust. 🌡️ Cook to Medium Rare: Internal temp of ~54–57°C. 🪓 Slice against the grain: Maximises tenderness. Pro Tip: Due to its unique structure, always cook as a whole piece before slicing—never in strips! 🍷 What to Pair It With WineA full-bodied Shiraz or a bold Malbec enhances the depth and umami. Side DishesTruffle mashed potatoesGrilled king mushrooms or caramelised onionsCreamy horseradish or mustard sauce Korean-style쌈과 된장, 구운 마늘과 함께 즐기면 풍미가 배가됩니다. 🛒 Available at GMGP GMGP’s Wagyu Hanging Tender is hand-trimmed, thick-cut, and delivered fresh for your next BBQ. This is not your average cut—it’s a chef’s secret you can now savour at home.
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Wagyu Scotch Fillet | The Marbled Maestro
🥩 Wagyu Scotch Fillet: The Marbled Masterpiece Also known as: Ribeye (boneless), 꽃등심 The Wagyu Scotch Fillet is one of the most beloved premium cuts worldwide. With its exceptional marbling and rich flavour, it's a favourite among steak connoisseurs and Korean BBQ lovers alike. 🌟 📜 A Rich History Originating from the rib section of the cow, this cut is prized for its tenderness and intense beefy taste. The fine marbling throughout the meat not only enhances juiciness but also gives it a signature buttery mouthfeel. Historically, it has been the centrepiece of fine-dining experiences across Japan, Korea, and Australia. 🔥 How to Cook 💡 Recommended Thickness: 1.5–2cm for steaks or 0.7–1cm for BBQ slices 🧂 Seasoning: Keep it simple — salt, pepper, and a brush of olive oil ♨️ Cooking Method: Sear on a hot grill or pan for 1.5–2 minutes each side (medium rare) 🍷 Perfect Pairings 🥗 Grilled asparagus or buttery mashed potatoes 🍷 Bold red wine like Shiraz or Cabernet Sauvignon 🧂 A touch of truffle salt or wasabi soy for added depth 📦 Home Delivery Tip Our Wagyu Scotch Fillet is delivered fresh and chilled. For best results, bring it to room temperature before cooking and let it rest for 5 minutes after grilling. 🕰️
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Wagyu Eye Fillet | The Tender Heart of the Wagyu
🥩 Wagyu Eye Fillet The Tender Heart of the Wagyu A cut reserved for those who appreciate the finest. The Eye Fillet, also known as the Tenderloin, is one of the most sought-after cuts in the world. It comes from a small, underused muscle along the spine — delivering an incredibly soft, buttery texture. Historically featured in European classics like Chateaubriand and Beef Wellington, the Eye Fillet has always symbolised refinement. Now, with Australian Wagyu, it reaches new heights of flavour and elegance. 🍳 Cooking Tips: Minimalist Mastery Because of its natural tenderness and subtle flavour, Eye Fillet shines when cooked simply: Season: Generous salt and cracked pepper just before cooking Method: Cast-iron pan or grill – high heat to sear Doneness: Medium rare preferred – 2–3 mins per side, then rest Optional: Finish with butter, garlic and thyme for extra aroma 🥂 Perfect Pairings Wine: Light-bodied Pinot Noir or aged Bordeaux Sides: Creamy mashed potatoes, roasted root vegetables Sauce: Red wine jus or truffle mushroom cream 📦 Delivered Fresh by GMGP Our Wagyu Eye Fillet is expertly trimmed and delivered fresh – not frozen. Store in the fridge (0–4°C) and enjoy within 3–4 days of delivery. Before cooking, bring it to room temperature for the perfect sear. Your perfect Wagyu steak begins here.
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Jac Wagyu Tteokgalbi – Handmade Korean BBQ Patty with Rice Cake
🥢 Home BBQ Tips: Jac Wagyu Tteokgalbi – Handmade Korean Patty (with Real Rice Cake!) 🇰🇷 What Is It? Tteokgalbi (떡갈비) is a beloved Korean dish — think of it as the original Korean hamburger steak, made by mincing rib meat, shaping it into patties, and grilling them to juicy perfection. At GMGP, we gave it a modern twist: Each patty is handmade using premium Wagyu beef and includes real Korean rice cake (tteok) inside for that extra chewy, bouncy bite. It’s savoury, slightly sweet, and packed with flavour — like your childhood favourite, but upgraded. 🧡 What Makes It Special Handmade by our butchers in Sydney, using Wagyu cuts with excellent marbling 16 small frozen patties per pack – easy to cook, easy to share A nostalgic Korean flavour with a surprise twist: chewy rice cake hidden inside Great for lunchboxes, BBQs, or a comforting meal with rice 🍳 How to Cook Method Instructions Grill Medium heat, 4–5 mins per side Pan Fry Low-medium heat, 3 mins per side Air Fryer 180°C, 8–9 mins (flip once halfway) 💡 Tip: Cook from frozen, or thaw slightly for a softer texture. Best served with a sweet dipping sauce or plain ketchup! 🍽️ How to Serve Plate it up with rice and banchan for a full Korean-style meal Add to lunchboxes or wrap in lettuce for a low-carb option Make your own Korean sliders: pop into mini burger buns with mayo and pickles Kids will love it. Grown-ups will secretly love it more. 👨🍳 The GMGP Touch Every piece is made with care by our team — No fillers, no shortcuts, just good meat, good people, and a dash of Korean home flavour. 📦 Perfect For Quick weekday dinners Korean-style burgers Kids’ meals BBQ party platters 👉 Want a new twist on a Korean classic?Order your Jac Wagyu Tteokgalbi (Frozen, 16pc) and enjoy a perfect bite of nostalgia, chew, and comfort.
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Home BBQ Tips: Jac Wagyu Ox Tail – Thick Cut
🐂 Home BBQ Tips: Jac Wagyu Ox Tail – Thick Cut ✨ What Is It? Ox tail is exactly what it sounds like — the tail of a cow, cut into thick, round sections with a rich marrow centre and connective tissue that melts down during cooking. At GMGP, we offer Jac Wagyu Ox Tail, which combines this classic comfort cut with premium marbling and flavour. This isn’t your average stew meat — it’s a gourmet foundation for deeply nourishing meals. 🍲 Why You’ll Love It Deep, beefy flavour that intensifies with long cooking High collagen content, which turns into silky richness Perfect for winter warmers, especially slow-cooked dishes A true hidden gem in the nose-to-tail world 🔥 How to Cook This cut isn’t meant for a quick fry or sear — it thrives with time, heat, and moisture. Here are four top methods: Cooking Method Tips & Notes Slow Cooker 8–9 hrs on low with garlic, onion, herbs, and soy or red wine. Add root vegetables in the last 2 hours. Dutch Oven Brown first, then braise in stock or red wine, covered, for 3 hours at 160°C. Pressure Cooker Cuts cooking time to 45–50 minutes. Add aromatics for depth. Boiled for Suyuk (수육) Simmer with radish, onion, and ginger for 2–3 hours until tender. Serve sliced with soy + vinegar + chilli dipping sauce. 💡 Tip: Always cook low and slow to break down connective tissue and extract full flavour from the bone. 🥘 Other Popular Dishes Korean Gomtang (곰탕) – a rich, milky oxtail soup often enjoyed with rice and kimchi Braised Ox Tail (소꼬리찜) – slow-braised with soy sauce, garlic, carrots, and jujube for a deeply savoury, slightly sweet holiday dish Italian Coda alla Vaccinara – a tomato-based Roman stew with celery and red wine Jamaican Oxtail Stew – spicy, hearty, and often served with rice and peas You can also use the broth as a base for ramen or pho — it’s unbelievably rich. 🍷 What to Pair It With SidesSteamed white rice or buttery mashed potatoesRoasted root vegetables (carrots, turnip, daikon)Kimchi, pickled onions, or fresh coriander DrinksFull-bodied red wine like Cabernet SauvignonKorean soju (for traditional flair)Ginger tea or barley tea for a soothing finish 🛒 Available at GMGP Jac Wagyu Ox Tail is delivered fresh, thick-sliced, and ideal for slow cooking.Whether you're preparing an elegant braise, a comforting soup, or a nourishing Suyuk, this cut brings bold flavour and luxurious texture to your table. [Shop Now]
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Home BBQ Tips: Jac Wagyu Cubed Diced (2cm Cut)
🍢 Home BBQ Tips: Jac Wagyu Cubed Diced (2cm Cut) 🔥 Grill-Ready, Skewer-Friendly, Effortlessly Impressive Craving something quick, fun, and delicious for your next BBQ?Our Jac Wagyu Cubed Diced is cut to a perfect 2cm size — ideal for skewers, stir-fry, or pan-grilling.Made with premium Australian Wagyu, these cubes are marbled just enough to stay juicy and flavourful over high heat. Whether you're prepping a weeknight BBQ or heading out for a weekend camping trip, these little blocks of joy are your shortcut to great taste. 🍖 Why It’s a Backyard BBQ Favourite Pre-cut and ready to skewer — no fuss, just fire up the grill. Cooks evenly on all sides thanks to the uniform 2cm cut. Tender, juicy, and rich — like mini steaks on a stick. Pairs beautifully with mushrooms, capsicum, zucchini, or onion. Tip: Alternate meat and veggies on skewers for the perfect balance of texture and flavour. 🌿 How to Cook It Cooking Method Instructions Grill or Skewer BBQ Medium-high heat, turn every 1–2 mins for even sear. Total cook time: ~6–8 mins. Stir-Fry High heat, quick sear in 5–6 mins. Avoid overcrowding the pan. Pan Sear Medium-high heat, 3 mins per side. Let it rest briefly before serving. Prep Tip: Light seasoning — salt, pepper, or herb rub — lets the Wagyu shine. 🏕️ Perfect For: Backyard BBQs & summer grilling Quick camping meals Entertaining with minimal prep Skewer night with friends or family Bento box protein add-on 🍷 Pair It With: Red wine: Cabernet Sauvignon or Merlot Sauces: Chimichurri, Garlic Soy Glaze, or a touch of Gochujang Mayo Sides: Grilled corn, herbed couscous, roasted potatoes 🛒 Available at GMGP Jac Wagyu Cubed Diced – 2cm Cut (Fresh 500g)Pre-cut, chef-trimmed, and grill-ready.It’s the easiest way to impress your guests — no knives, no stress. [Shop Now]
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Home BBQ Tips: Wagyu Bulgogi
🥢 Home BBQ Tips: Wagyu Bulgogi (와규 불고기) ✨ What Is It? Bulgogi literally means “fire meat” in Korean — thin slices of beef, marinated in a sweet soy-based sauce, then cooked quickly over high heat. At GMGP, our Wagyu Bulgogi takes it to the next level: ultra-thin (2mm) cuts of highly marbled Wagyu, soaking up the flavour and delivering that perfect juicy, tender bite in every mouthful. ❤️ Why Koreans Love It It's the ultimate comfort food — soft, sweet, savoury, and nostalgic. Cooked in minutes, loved by all ages. Served everywhere from weekday meals to holidays like Chuseok or Lunar New Year. It’s “Mum’s go-to dish” when guests come over — quick, but still impressive. In many homes, bulgogi is the first dish kids learn to love — it’s our version of Sunday roast. 🍳 How to Cook Pan Fry– Medium-high heat, 3–4 minutes total.– Stir occasionally, no need to cover.– No extra oil needed — Wagyu’s marbling takes care of it. Optional Add-ins:Sliced onion, mushrooms, carrots, or spring onion Meal Tip: Serve with steamed rice and a fried egg.Turn it into a quick rice bowl or lunchbox! 🥬 How Koreans Eat It Wrap it in lettuce with ssamjang and garlic, or enjoy over a hot bowl of rice.Koreans also love it in dosirak (bento), served cold or room temp — still delicious. Fun Fact: On holidays, bulgogi is often the first dish to disappear from the table! 🛒 GMGP Picks to Pair Ottogi Microwave Rice Sempio Ssamjang (Korean dipping paste) Assi Pickled Radish or Kimchi Seaweed Snacks or Egg Rolls 📦 Perfect For Weeknight dinners with zero prep Korean BBQ beginners Family lunches and kid-friendly meals Quick meal prep for work or school 👉 Ready to Try It? Order your pack of Wagyu Bulgogi (2mm, marinated) and bring a piece of Korean home cooking to your table — fast, flavourful, and full of heart. [Shop Now]
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Home BBQ Tips: Wagyu BBQ Marinated
🐮 Home BBQ Tips: Wagyu BBQ Marinated (양념 주물럭) ✨ What Is It? GMGP’s Wagyu BBQ Marinated is a Korean-style classic made with high-marbled Wagyu cuts like Short Rib Meat, Chuck Tail Flap, and Short Eye Plate. Each slice is thick-cut and soaked in our house soy-based marinade — savoury, satisfying, and ready to hit the grill. This is not bulgogi. Think: thicker, bolder, and made for searing. ❤️ Why Koreans Love It Thick, juicy Wagyu slices with beautiful marbling No prep needed — just thaw and cook The soy-based sauce caramelises perfectly when grilled Pairs with rice, banchan, or lettuce wraps Comfort food that works for BBQs or lazy weeknights 🔥 How to Cook Cooking Method Instructions Pan Fry Medium-high heat, 6–7 mins total. Flip twice. No lid. Charcoal Grill Low flame, 4–5 mins each side. Let it char slightly. 🧊 Tip: Thaw overnight in the fridge or 1 hour at room temp.🧻 Pat dry lightly before cooking for a crispier surface. 🥬 How Koreans Eat It The best way? Wrap it. Take a piece of grilled 주물럭, place it in a lettuce or perilla leaf with rice, ssamjang (Korean dipping paste), and garlic — then fold and eat in one bite. It’s fun, customisable, and brings everyone to the table. 🛒 GMGP Picks to Pair Sempio Ssamjang (Korean dipping paste) Korean Garlic Soy Sauce Pickles Ottogi Microwave Rice GMGP 10kg Charcoal 📦 Perfect For Weekend BBQs Quick weekday meals Packed lunches Hosting friends & family 👉 Ready to fire up the grill? Order your pack of Wagyu BBQ Marinated (Frozen, 450g) and make your next BBQ deliciously Korean. [Shop Now]
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