Product

A well-muscled cut with a large portion of muscle and muscle tissue, generally tender but some tough areas. Typically used for Japanese Sukiyaki, BBQ and steaks.

Menu ideas

Steak,Yakiniku,Roast beef,Sukiyaki,Shabu-shabu

This has a spherical cut and mainly consists of lean meat. There are four main parts; the inside knuckle, the knuckle main muscle, outside knuckle, and tri tip.

Menu ideas

Steak,Yakiniku,Roast beef,Sukiyaki

The loin located next to the chuck on the dorsal side of the rib area. The meat is thick and finely textured with a well-marbled quality giving it a robust and full-bodied flavor.

Menu ideas

Steak,Yakiniku,Sukiyaki,Shabu-shabu

A part of the brisket, this cut is soft with rich flavor and high intramuscular fatty marbling.

Menu ideas

Yakiniku

The rump can be divided in the sirloin butt which runs into the sirloin and top sirloin cap runs into the gooseneck round. The meat is lean, finely textured and tender quality.

Menu ideas

Steak,Yakiniku,Roast beef

The forequarter portion that is cut between the 6th and 7th rib perpendicular to the dorsal line and divided into the chuck and neck. The chuck roll can be well-marbled and is tender and tasty.

Menu ideas

Steak,Yakiniku,Stewing,Sukiyaki,Shabu-shabu

This cut has ideal portions of lean meat and fat, providing a rich and flavorful balance. This cut is often split into small pieces for ease of use.

Menu ideas

Yakiniku

Similar to the fillet, located behind the ribloin, this meat is finely textured and tender. Due to the shape, this is ideal to make identically sized cuts for steak.

Menu ideas

Steak,Yakiniku,Roast beef,Sukiyaki,Shabu-shabu

Located on the inside of the loin, this cut contains practically no muscle and is characterized by its fine texture, tenderness and low fat content. The most luxurious and expensive cut, accounting for only 2% of the entire carcass, care needs to be taken as the color of the meat degrades rapidly.

Menu ideas

Steak,Yakiniku,Roast beef

Wagyu steak kit with Japanese cuts.