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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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WAGYU, Frozen Products

Chuck Roll

<p>The chuck roll is the forequarter portion that is cut between the 6th and 7th rib perpendicular to the dorsal line excluding the shoulder clod and the brisket. It is divided into the chuck and the neck. The chuck roll can be well-marbled and the meat is tender and tasty making it perfect for sukiyaki and barbecuing.</p> <p>Culinary Applications<br /> - Steak<br /> - Barbecue<br /> - Sukiyaki<br /> - Shabu-shabu</p> <p>&nbsp;</p>

$300