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WAGYU, Frozen Products

Piece Meat

<p>Neck,Neck Chain,Megane,Shoulder piece meat,shanks (Fore Shank,Hind Shank),and&nbsp; the pieces remained after trimming primal cuts and retail cuts are used for ground meat.Make sure you remove the blood clot and lymphatic neatly,and store in the refrigerator.</p> <p><br /> Culinary Applications<br /> -Hamburge steak<br /> -Hamburgers<br /> -Mabo tofu<br /> -Spagheti with meat sauce</p>

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WAGYU, Frozen Products

Knuckle

<p>The knuckle is spherically-shaped and consists primarily of lean meat.It consist of four parts.the inside knuckle muscle,slightly deep in color and tender, the&nbsp; knuckle main muscle that has muscle running into the center,is fine textured and tasty;the outside knuckle that is deep in color and slight tough;and the tri-top that has some marbling but is not as tender as would be expected from the appearance.</p> <p>Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Sukiyaki<br /> -Shabu-shabu</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

D Rump

<p>The D Rump can be divided into the sirloin butt thats runs into the sirloin and the top sirloin cap that runs into the gooseneck round.The sirloin butt has a very attractive color,is lean,finely-textured and is characterized by proportionate fat and tender quality.The top siloin cap has a deep color and a strong flavor however it is important to pay attention to the direction of muscle fiber when cutting it for retail.</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Roast beef<br /> -Carpaccio</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Gooseneck round

<p>The gooseneck round is the lean,well-muscled part of the round.The meat generally has a rough texture and is relatively tough.The&nbsp; gooseneck round is divided into three parts; eye of round,a cut that is paler in color and more elastic than other parts; the heel ,a cut prepared for sale after removal of the M.flexor digitorum superficialis located in the center,and the outside round (gooseneck round)that is commonly&nbsp; used for stewing.</p> <p>Culinary Applications<br /> -Sukiyaki<br /> -Barbecue<br /> -Shabu-shabu<br /> -Poached sliced beef in hot oil</p> <p>&nbsp;</p>

WAGYU, Frozen Products

Top-round

<p>The top-round consists of a large block with a proportionately large amount of lean meat.It has cover of fat however very little underneath.Meat quality can very from the outside.towards the gooseneck round to the inside ,toward the knuckle.Toward the gooseneck round the meat contains proportionately more fat,however has a rough texture with slightly tough meat.On the other hand,meat toward the knuckle characteristically tender.</p> <p>Culinary Applications<br /> -Steak<br /> -Roast beef<br /> -Shabu-shabu<br /> -Shredded beef with green pepper</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Short plate

<p>The short plate is the bottom half of th short plate located at the belly.The meat,similar to the 2 Rib short rib,has rough texture however is characterized by its&nbsp; rich flavor.The short plate&nbsp; includes a cut knowm as the flank steak with a proportionate distribution of lean meat and fat.</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Sukiyaki<br /> -Gyu-don (Beef Bowl)</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

2 Rib short rib

<p>The 2 Rib short rib is the upper half of the short place located at belly. The short plate is well-muscled making the 2 Rib short rib fitrous with a proportionally large amount of connective tissue.The meat has a rough texture however the lean meat and fat are proportionately mixed giving it a rich taste and flavor.The 2 Rib short rib is also made up of a cut known as the flap meat that has a large&nbsp; proportion of lean meat that is well marbled</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Sukiyaki<br /> -Barbecue</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Sirloin

<p>The sirloin,similar to the fillet is considered a high-quality cut and is located behind the ribloin.Its meat is finely textured and tender.It holds it shape well and it is possible to obtain identically sized cuts making it ideal for steak.</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Sukiyaki<br /> -Shabu-shabu</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Ribloin

<p>The ribloin is the loin located next to the chuck at the dorsal side of the rib area.The meat is thick and fine textured.it is often well marbled giving it a full-bodied flavor.</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Sukiyaki<br /> -Shabu-shabu</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Fillet

<p>The fillet is located on the inside of the loin,contains practically no muscle and is characterized by its fine texture,tenderness and low fat content.It accounts for only 2% of the most expensive cut of beef available.Care needs to be taken as the color of the meat degrades rapidly.</p> <p><br /> Culinary Applications<br /> -Steak<br /> -Barbecue<br /> -Carpaccio<br /> -Roast beef</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Shank

<p>The shank includes the shin and shank.The&nbsp; shin is well-muscled and consists primarily of lean meat.Generally it is prepared for ground or chopped meat.The shin can be divided into the shin body and the komakura.The shank is also well-muscled and the meat lean.</p> <p><br /> Culinary Applications<br /> -Beef red wine stew<br /> -Barbecue<br /> -Mince cutlets<br /> -Stew</p>

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WAGYU, Frozen Products

Brisket

<p>The brisket refers to the chest area of the cow and is made up of cuts with very different meat qualities including fatty and tough pectoral meat,the brisket Body-side meat located under the rib,brisket (pectoral meat) that is lean and tender,and chuck short rib (chuck rib) that has more flavor,marbling and a good appearance.</p> <p><br /> Culinary Applications<br /> -Beef red wine stew<br /> -Barbecue<br /> -Stew<br /> Gyu-don(Beef Bowl)</p>

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WAGYU, Frozen Products

Neck

<p>The neck meat comes from the portion of neck that is well-muscled.The meat is tough,rough-textured,and lean.<br /> The meat is also comprised of a large proportion of muscle tissue making it ideal for stewing.It can also be combined with other cuts for Barbecue cuts and slices for stewing.</p> <p><br /> Culinary Applications<br /> -Barbecue<br /> -Stew<br /> -Mince Cutlets<br /> -Poached sliced beef in hot oil</p>

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WAGYU, Frozen Products

Chuck Tender

<p>The chuck tender is rare because only 2kg can be obtained from each animal.The chuck tender is well marbled with a subtle,sweet taste that grows stronger the more it is chewed.</p> <p><br /> Culinary Applications<br /> -Carpaccio<br /> -Barbecue<br /> -Beef red wine stew<br /> -Roast beef</p> <p>&nbsp;</p>

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WAGYU, Frozen Products

Shoulder Clod

<p>The shoulder clod is a well-muscled area with a large proportion of muscle and muscle tissue and is made up of both tough and tender meat.The meat typically has a deep color and a strong flavor.It can be divided into cuts for sukiyaki,barbecuing and steak ect.</p> <p><br /> Culinary Applications<br /> - Steak<br /> - Barbecue<br /> - Sukiyaki<br /> - Shabu-shabu</p>

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