{"id":5486,"date":"2022-12-09T21:50:59","date_gmt":"2022-12-09T10:50:59","guid":{"rendered":"https:\/\/umitochi.com.au\/?post_type=product&#038;p=5486"},"modified":"2026-02-07T11:27:46","modified_gmt":"2026-02-07T00:27:46","slug":"mayura-station-signature-series-ms9-yakiniku-platter-1kg","status":"publish","type":"product","link":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg","title":{"rendered":"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-7190\" src=\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162-225x300.jpg 225w, https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162-768x1024.jpg 768w, https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162-1152x1536.jpg 1152w, https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162-600x800.jpg 600w, https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg 1512w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"ccm-layout-54-col-2 ccm-layout-cell ccm-layout-col ccm-layout-col-2 last\">\n<p>The Mayura Station Signature Series MS9+ Yakiniku Platter (1kg) includes:<\/p>\n<div class=\" \">\n<div data-react-class=\"article\/image_view\" data-react-props=\"{&quot;locale&quot;:&quot;en&quot;,&quot;key&quot;:131,&quot;alt&quot;:&quot;&quot;,&quot;imageAttributes&quot;:&quot;&quot;,&quot;grid&quot;:null,&quot;analyticsCategory&quot;:null,&quot;analyticsLabel&quot;:null,&quot;savorAdState&quot;:null,&quot;editor&quot;:false,&quot;boxLink&quot;:&quot;&quot;,&quot;ad&quot;:false,&quot;mobile&quot;:null,&quot;image&quot;:&quot;https:\/\/d20aeo683mqd6t.cloudfront.net\/images\/imgs\/000\/000\/953\/medium\/s_%E3%82%AB%E3%82%A4%E3%83%8E%E3%83%9F_pixta_5397889_S.jpg?1515628116&quot;,&quot;src&quot;:{&quot;url&quot;:&quot;https:\/\/d20aeo683mqd6t.cloudfront.net\/images\/imgs\/000\/000\/942\/medium\/%E3%82%AB%E3%82%A4%E3%83%8E%E3%83%9F_pixta_5397889_S.jpg?1515577908&quot;,&quot;text&quot;:&quot;&quot;},&quot;searchRes&quot;:&quot;&quot;}\" data-react-cache-id=\"article\/image_view-0\">\n<p><strong>250g Chuck Tail Flap<\/strong><\/p>\n<p>Chuck Tail Flap or Kainomi is the section of the ribs that\u2019s closest to the back is called \u201cnaka bara\u201d (chuck short rib). Within that section, the cut of meat that\u2019s closest to the tenderloin is known as \u201ckainomi\u201d. It has the umami and tenderness of both ribs and tenderloin. As only a small yield can be produced per cow, this is a rare cut that has an excellent flavor balance between lean meat and fat.<\/p>\n<\/div>\n<\/div>\n<p>It is very tender, so it is best to cook it\u00a0to medium rare or rare enough that it\u00a0doesn\u2019t\u00a0lose its\u00a0tenderness. It can be enjoyed with any type of condiment,\u00a0such as\u00a0sweet sauce, soy sauce\u00a0with wasabi, and salt and pepper.<\/p>\n<p>Cut to 4-5mm thick slices.<\/p>\n<p><strong>250g Flap Meat<\/strong><\/p>\n<\/div>\n<p>Flap meat or Harami is composed of the transverse abdominal muscle located near the diaphragm (skirt). Since it is close to the skirt, it has lots of umami. Also considered a very rare cut of meat for yakiniku due to its low yield.<\/p>\n<p>To enjoy its tenderness, have it rare. Lightly sear the meat over hig heat and eat it as soon as the surface becomes crispy. A simple\u00a0combination of soy sauce and wasabi\u00a0will bring out the flavor out to the fullest, but a\u00a0sweet sauce will make it taste\u00a0delicious as well.<\/p>\n<p>Cut to 4-5mm thick slices.<\/p>\n<p><strong>250g Oyster Blade<\/strong><\/p>\n<p>Oysterblade or Misuji in Japanese is located behind the shoulder blades. It is a rare cut, with a low yield per cow, and its rich umami (Japanese savory taste) is best enjoyed through yakiniku. However, it is also frequently served in other forms like sashimi.<\/p>\n<p>The most recommended level of doneness for this cut is medium rare. Cooking the meat over high heat to thoroughly\u00a0melt the fat will bring out its\u00a0full umami, which otherwise would be lost if the fat remained uncooked. The intense flavor of the meat pairs well with sweet sauces and rich, thick sauces.<\/p>\n<p>Cut to 4-5mm thick slices.<\/p>\n<p><strong>250g Tri Tip<\/strong><\/p>\n<p>Tri Tip is a triangular cut of beef from the bottom sirloin subprimal cut. Sharing the well marbled and tender characteristic of a sirloin steak.<\/p>\n<p>Due to its heavy marbling and melts in your mouth texture ,tri tip is a very sought after cut for yakiniku<\/p>\n<p>Cut to 4-5mm thick slices.<\/p>\n<p><strong>Mayura Station<\/strong><\/p>\n<p>First established in 1845, Mayura Station is one of Australia\u2019s oldest and most respected pastoral operations.<\/p>\n<p>Mayura\u2019s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd\u2019s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.<\/p>\n<p>Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.<\/p>\n<p>The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Awards<\/strong><\/p>\n<div class=\"ccm-layout-54-col-1 ccm-layout-cell ccm-layout-col ccm-layout-col-1 first\">\n<ul class=\"blocks-1 fa-ul\">\n<li>2001 South Australian Meat Industry Awards for Excellence<\/li>\n<li>2010 Gold Medal winner at the national delicious. Produce Awards<\/li>\n<li>2012 Gold Medal at the Australian Wagyu Association Branded Beef Awards<\/li>\n<li>2014 Medallist at the national delicious. Produce Awards<\/li>\n<li>2014 Gold Medal at the Australian Wagyu Association Branded Beef Awards<\/li>\n<li>2017 Gold Medallist at the national delicious. Produce Awards<\/li>\n<li>2018 National Best Steak Restaurant at Restaurant &amp; Caterers Awards for Excellence<\/li>\n<li>2018 Gold Medal at the Australian Wagyu Association Branded Beef Awards<\/li>\n<li>2019 SA Tourism Award Winner for Restaurant &amp; Catering Services<\/li>\n<li>2019 Grand Champion of Wagyu Brand at the Australian Wagyu Association Branded Beef Awards<\/li>\n<li>2019 Gold Medallist at the national delicious. Produce Awards<\/li>\n<li>2009 Gold Medal at the national Vogue Produce Awards<\/li>\n<li>2012 Gold Medal winner at the national delicious. Produce Awards<\/li>\n<\/ul>\n<\/div>\n<div class=\"ccm-layout-54-col-2 ccm-layout-cell ccm-layout-col ccm-layout-col-2 last\">\n<ul class=\"blocks-1 fa-ul\">\n<li>2013 Gold Medal at the Australian Wagyu Association Branded Beef Awards<\/li>\n<li>2014 Best Steak Restaurant at SA Restaurant &amp; Caterers Awards for Excellence<\/li>\n<li>2016 SA Tourism Award Winner for Restaurant &amp; Catering Services<\/li>\n<li>2017 SA Tourism Award Winner for Restaurant &amp; Catering Services<\/li>\n<li>2018 Trophy winner at the national delicious. Produce Awards<\/li>\n<li>2019 Bronze Medal for National Best Tourism Restaurant at Restaurant &amp; Caterers Awards for Excellence<\/li>\n<li>2019 Champion of Full Blood Wagyu at the Australian Wagyu Association Branded Beef A<\/li>\n<\/ul>\n<\/div>\n","protected":false},"featured_media":7190,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[425],"product_tag":[146,145],"class_list":{"0":"post-5486","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-mayura-station-fullblood-wagyu-and-sher-fullblood-and-f1-wagyu","7":"product_tag-mayura","8":"product_tag-yakiniku","10":"first","11":"instock","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi\" \/>\n<meta property=\"og:description\" content=\"The Mayura Station Signature Series MS9+ Yakiniku Platter (1kg) includes:    250g Chuck Tail Flap  Chuck Tail Flap or Kainomi is the section of the ribs that\u2019s closest to the back is called \u201cnaka bara\u201d (chuck short rib). Within that section, the cut of meat that\u2019s closest to the tenderloin is known as \u201ckainomi\u201d. It has the umami and tenderness of both ribs and tenderloin. As only a small yield can be produced per cow, this is a rare cut that has an excellent flavor balance between lean meat and fat.    It is very tender, so it is best to cook it\u00a0to medium rare or rare enough that it\u00a0doesn\u2019t\u00a0lose its\u00a0tenderness. It can be enjoyed with any type of condiment,\u00a0such as\u00a0sweet sauce, soy sauce\u00a0with wasabi, and salt and pepper.  Cut to 4-5mm thick slices.  250g Flap Meat   Flap meat or Harami is composed of the transverse abdominal muscle located near the diaphragm (skirt). Since it is close to the skirt, it has lots of umami. Also considered a very rare cut of meat for yakiniku due to its low yield.  To enjoy its tenderness, have it rare. Lightly sear the meat over hig heat and eat it as soon as the surface becomes crispy. A simple\u00a0combination of soy sauce and wasabi\u00a0will bring out the flavor out to the fullest, but a\u00a0sweet sauce will make it taste\u00a0delicious as well.  Cut to 4-5mm thick slices.  250g Oyster Blade  Oysterblade or Misuji in Japanese is located behind the shoulder blades. It is a rare cut, with a low yield per cow, and its rich umami (Japanese savory taste) is best enjoyed through yakiniku. However, it is also frequently served in other forms like sashimi.  The most recommended level of doneness for this cut is medium rare. Cooking the meat over high heat to thoroughly\u00a0melt the fat will bring out its\u00a0full umami, which otherwise would be lost if the fat remained uncooked. The intense flavor of the meat pairs well with sweet sauces and rich, thick sauces.  Cut to 4-5mm thick slices.  250g Tri Tip  Tri Tip is a triangular cut of beef from the bottom sirloin subprimal cut. Sharing the well marbled and tender characteristic of a sirloin steak.  Due to its heavy marbling and melts in your mouth texture ,tri tip is a very sought after cut for yakiniku  Cut to 4-5mm thick slices.  Mayura Station  First established in 1845, Mayura Station is one of Australia\u2019s oldest and most respected pastoral operations.  Mayura\u2019s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd\u2019s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.  Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.  The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.  &nbsp;  &nbsp;  Awards    2001 South Australian Meat Industry Awards for Excellence  2010 Gold Medal winner at the national delicious. Produce Awards  2012 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2014 Medallist at the national delicious. Produce Awards  2014 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2017 Gold Medallist at the national delicious. Produce Awards  2018 National Best Steak Restaurant at Restaurant &amp; Caterers Awards for Excellence  2018 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2019 SA Tourism Award Winner for Restaurant &amp; Catering Services  2019 Grand Champion of Wagyu Brand at the Australian Wagyu Association Branded Beef Awards  2019 Gold Medallist at the national delicious. Produce Awards  2009 Gold Medal at the national Vogue Produce Awards  2012 Gold Medal winner at the national delicious. Produce Awards      2013 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2014 Best Steak Restaurant at SA Restaurant &amp; Caterers Awards for Excellence  2016 SA Tourism Award Winner for Restaurant &amp; Catering Services  2017 SA Tourism Award Winner for Restaurant &amp; Catering Services  2018 Trophy winner at the national delicious. Produce Awards  2019 Bronze Medal for National Best Tourism Restaurant at Restaurant &amp; Caterers Awards for Excellence  2019 Champion of Full Blood Wagyu at the Australian Wagyu Association Branded Beef A\" \/>\n<meta property=\"og:url\" content=\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg\" \/>\n<meta property=\"og:site_name\" content=\"UmiTochi\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-07T00:27:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1512\" \/>\n\t<meta property=\"og:image:height\" content=\"2016\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg\",\"url\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg\",\"name\":\"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi\",\"isPartOf\":{\"@id\":\"https:\/\/umitochi.com.au\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage\"},\"image\":{\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage\"},\"thumbnailUrl\":\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg\",\"datePublished\":\"2022-12-09T10:50:59+00:00\",\"dateModified\":\"2026-02-07T00:27:46+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage\",\"url\":\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg\",\"contentUrl\":\"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg\",\"width\":1512,\"height\":2016},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/umitochi.com.au\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Umitochi Shop\",\"item\":\"https:\/\/umitochi.com.au\/?page_id=5\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/umitochi.com.au\/#website\",\"url\":\"https:\/\/umitochi.com.au\/\",\"name\":\"UmiTochi\",\"description\":\"Umi \u6d77 sea, tochi \u571f\u5730 land, bringing the best of the land and sea to you\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/umitochi.com.au\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg","og_locale":"en_US","og_type":"article","og_title":"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi","og_description":"The Mayura Station Signature Series MS9+ Yakiniku Platter (1kg) includes:    250g Chuck Tail Flap  Chuck Tail Flap or Kainomi is the section of the ribs that\u2019s closest to the back is called \u201cnaka bara\u201d (chuck short rib). Within that section, the cut of meat that\u2019s closest to the tenderloin is known as \u201ckainomi\u201d. It has the umami and tenderness of both ribs and tenderloin. As only a small yield can be produced per cow, this is a rare cut that has an excellent flavor balance between lean meat and fat.    It is very tender, so it is best to cook it\u00a0to medium rare or rare enough that it\u00a0doesn\u2019t\u00a0lose its\u00a0tenderness. It can be enjoyed with any type of condiment,\u00a0such as\u00a0sweet sauce, soy sauce\u00a0with wasabi, and salt and pepper.  Cut to 4-5mm thick slices.  250g Flap Meat   Flap meat or Harami is composed of the transverse abdominal muscle located near the diaphragm (skirt). Since it is close to the skirt, it has lots of umami. Also considered a very rare cut of meat for yakiniku due to its low yield.  To enjoy its tenderness, have it rare. Lightly sear the meat over hig heat and eat it as soon as the surface becomes crispy. A simple\u00a0combination of soy sauce and wasabi\u00a0will bring out the flavor out to the fullest, but a\u00a0sweet sauce will make it taste\u00a0delicious as well.  Cut to 4-5mm thick slices.  250g Oyster Blade  Oysterblade or Misuji in Japanese is located behind the shoulder blades. It is a rare cut, with a low yield per cow, and its rich umami (Japanese savory taste) is best enjoyed through yakiniku. However, it is also frequently served in other forms like sashimi.  The most recommended level of doneness for this cut is medium rare. Cooking the meat over high heat to thoroughly\u00a0melt the fat will bring out its\u00a0full umami, which otherwise would be lost if the fat remained uncooked. The intense flavor of the meat pairs well with sweet sauces and rich, thick sauces.  Cut to 4-5mm thick slices.  250g Tri Tip  Tri Tip is a triangular cut of beef from the bottom sirloin subprimal cut. Sharing the well marbled and tender characteristic of a sirloin steak.  Due to its heavy marbling and melts in your mouth texture ,tri tip is a very sought after cut for yakiniku  Cut to 4-5mm thick slices.  Mayura Station  First established in 1845, Mayura Station is one of Australia\u2019s oldest and most respected pastoral operations.  Mayura\u2019s full-blood Wagyu cattle were imported into Australia in 1997 and just like thoroughbred horses, the herd\u2019s ancestry, bloodlines and pedigree are a major distinguishing factor in the quality of our 100% Full-blood Wagyu Beef.  Mayura Station is located in the Limestone Coast of South Australia, in the heart of some of the best farming country in Australia. This pristine environment is ideal for producing the ultimate quality, award-winning Wagyu beef.  The location of Mayura Station boasts rich, rolling hills and healthy, fertile soils as well as a moderate climate, sparkling clean water and reliable rainfall.  &nbsp;  &nbsp;  Awards    2001 South Australian Meat Industry Awards for Excellence  2010 Gold Medal winner at the national delicious. Produce Awards  2012 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2014 Medallist at the national delicious. Produce Awards  2014 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2017 Gold Medallist at the national delicious. Produce Awards  2018 National Best Steak Restaurant at Restaurant &amp; Caterers Awards for Excellence  2018 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2019 SA Tourism Award Winner for Restaurant &amp; Catering Services  2019 Grand Champion of Wagyu Brand at the Australian Wagyu Association Branded Beef Awards  2019 Gold Medallist at the national delicious. Produce Awards  2009 Gold Medal at the national Vogue Produce Awards  2012 Gold Medal winner at the national delicious. Produce Awards      2013 Gold Medal at the Australian Wagyu Association Branded Beef Awards  2014 Best Steak Restaurant at SA Restaurant &amp; Caterers Awards for Excellence  2016 SA Tourism Award Winner for Restaurant &amp; Catering Services  2017 SA Tourism Award Winner for Restaurant &amp; Catering Services  2018 Trophy winner at the national delicious. Produce Awards  2019 Bronze Medal for National Best Tourism Restaurant at Restaurant &amp; Caterers Awards for Excellence  2019 Champion of Full Blood Wagyu at the Australian Wagyu Association Branded Beef A","og_url":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg","og_site_name":"UmiTochi","article_modified_time":"2026-02-07T00:27:46+00:00","og_image":[{"width":1512,"height":2016,"url":"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg","url":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg","name":"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG) - UmiTochi","isPartOf":{"@id":"https:\/\/umitochi.com.au\/#website"},"primaryImageOfPage":{"@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage"},"image":{"@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage"},"thumbnailUrl":"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg","datePublished":"2022-12-09T10:50:59+00:00","dateModified":"2026-02-07T00:27:46+00:00","breadcrumb":{"@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#primaryimage","url":"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg","contentUrl":"https:\/\/storage.googleapis.com\/umitochi\/2022\/12\/c876f1ee-img_3162.jpg","width":1512,"height":2016},{"@type":"BreadcrumbList","@id":"https:\/\/umitochi.com.au\/?product=mayura-station-signature-series-ms9-yakiniku-platter-1kg#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/umitochi.com.au\/"},{"@type":"ListItem","position":2,"name":"Umitochi Shop","item":"https:\/\/umitochi.com.au\/?page_id=5"},{"@type":"ListItem","position":3,"name":"Mayura Station Signature Series MS9+ Yakiniku Platter (1KG)"}]},{"@type":"WebSite","@id":"https:\/\/umitochi.com.au\/#website","url":"https:\/\/umitochi.com.au\/","name":"UmiTochi","description":"Umi \u6d77 sea, tochi \u571f\u5730 land, bringing the best of the land and sea to you","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/umitochi.com.au\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/umitochi.com.au\/index.php?rest_route=\/wp\/v2\/product\/5486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/umitochi.com.au\/index.php?rest_route=\/wp\/v2\/product"}],"about":[{"href":"https:\/\/umitochi.com.au\/index.php?rest_route=\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/umitochi.com.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5486"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/umitochi.com.au\/index.php?rest_route=\/wp\/v2\/media\/7190"}],"wp:attachment":[{"href":"https:\/\/umitochi.com.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5486"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/umitochi.com.au\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_brand&post=5486"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/umitochi.com.au\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_cat&post=5486"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/umitochi.com.au\/index.php?rest_route=%2Fwp%2Fv2%2Fproduct_tag&post=5486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}