CUTS OF BEEF
Even though all these meats are delicious, people inevitably have different preferences, possibly depending on their age, gender, and other factors: Some like lean red meat, while others prefer it to be fatty. Here are the characteristics of the various cuts and the recommended ways of preparing them, so everyone can find what they want.
Neck
[3-4 kg / 1 Pack]
- Neck is lean and tough, so it is usually prepared as minced or chopped meat.
-
- - It has a rich extract and a gelatinous component, and is ideal for stewing.
- - It is a well-exercised part, and has lots of gristle.
- TENDERNESS
- FAT
- DONENESS
- Well done
- Recommended for...
-
- BBQ
- Stewing
- Sukiyaki
Chuck Roll
[6-8 kg / 1 Pack]
- Chuck roll has a moderate fat content, and we recommend that its flavour should be enjoyed in thin slices.
-
- - The long forequater section extends from the shoulder to the back.
- - A well-marbled and tender lean meat, with a rich and tasty flavour.
- - It has some gristle, so it is ideal for cooking in thin slices.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Stewing
- Sukiyaki
- Shabu-shabu
Ribeye
[1.5-2 kg / 1 Pack]
- Ribeye is a high-grade cut with amazing flavour, tenderness and sweet fat.
-
- - It is between the chuck roll and strip loin, along the dorsal line.
- - It is a very thick cut, with beautiful marbling.
- - It has a fine texture and a full-bodied flavour.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Sukiyaki
- Shabu-shabu
Strip Loin
[2.5-4 kg / 1 Pack]
- Strip loin is a high-quality cut, ideal for steak thanks to its size and shape.
-
- - It is between the ribeye and rump.
- - Legend has it that an English king enjoyed it so much that he knighted it "Sir loin".
- - It is tender and finely textured, with juicy marbling.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Roast Beef
- Sukiyaki
- Shabu-shabu
Rump / Top Sirloin Butt
[3-5 kg / 1 Pack]
- Rump / top sirloin butt is a lean meat with moderate marbling, and is good for various types of cooking.
-
- - It is a large block of lean meat located next to the strip loin.
- - It is an especially tender, tasty and valuable part of the round.
- - It is a tender lean meat, with fine texture and a strong flavour.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Roast Beef
- Sukiyaki
- Shabu-shabu
Round (inc. Top Round / Topside & Bottom Round / Silverside)
[4-6 kg / 1 Pack]
- Top round is tender, and ideal in large cuts; bottom round is relatively tough, and ideal in thin slices.
-
- - It can be divided into two parts: top round (topside) and bottom round (silverside).
- - It is a well-exercised lean meat.
- - It has a rich flavour and a generous amount of gelatine.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Stewing
- Roast Beef
- Sukiyaki
- Shabu-shabu
Round (inc. Top Round / Topside & Bottom Round / Silverside)
[4-6 kg / 1 Pack]
- Top round is tender, and ideal in large cuts; bottom round is relatively tough, and ideal in thin slices.
-
- - It can be devided into two parts: top round (topside) and bottom round (silverside).
- - It is a well-exercised lean meat.
- - It has a rich flavour and a generous amount of gelatine.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Stewing
- Roast Beef
- Sukiyaki
- Shabu-shabu
Knuckle / Thick Flank
[3-5 kg / 1 Pack]
- Knuckle / thick flank is a tender lean meat that is similar to top round.
-
- - It is located between the top round and bottom round.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Roast Beef
- Sukiyaki
- Shabu-shabu
Shank / Shin
[2.5-4 kg / 1 Pack]
- Shank produces a rich flavour, and becomes tender if stewed gently for a long time.
-
- - It is a dark-coloured red meat with no fat, and it is rather tough.
- - It is the most exercised part, and has lots of gristle and tendon.
- - Mince made from shank meat is the highest quality.
- TENDERNESS
- FAT
- DONENESS
- Well done
- Recommended for...
-
- BBQ
- Stewing
Plate / Navel (inc. Short Plate & Short Rib)
[4-8 kg / 1 Pack]
- Plate has plenty of fat and a rich flavour, and is used for Yakiniku (barbecues) as Karubi.
-
- - It is located on the belly
- - It can be devided into two parts: short plate (bottom half) and short rib (upper half).
- - It has alternating layers of lean meat and fat.
- TENDERNESS
- FAT
- DONENESS
- Medium
- Recommended for...
-
- Steak
- BBQ
- Stewing
- Sukiyaki
- Shabu-shabu
Tender Loin
[4-5 kg / 1 Pack]
- Tender Loin is a very tender and fine meat with low fat, and has a delicate and refined flavour.
-
- - It is a long and thin cut located inside of the strip loin.
- - It comprises only 3% of the entire carcass, and is the most luxurious cut of beef.
- - The way to enjoy this meat is to avoid overcooking it.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
- Roast Beef
Plate / Navel (inc. Short Plate & Short Rib)
[4-8 kg / 1 Pack]
- Plate has plenty of fat and a rich flavour, and is used for Yakiniku (barbecues) as Karubi.
-
- - It is located on the belly
- - It can be devided into two parts: short plate (bottom half) and short rib (upper half).
- - It has alternating layers of lean meat and fat.
- TENDERNESS
- FAT
- DONENESS
- Medium
- Recommended for...
-
- Steak
- BBQ
- Stewing
- Sukiyaki
- Shabu-shabu
Brisket / Point
[5-8 kg / 1 Pack]
- Brisket has a rough texture and is a little tough, so it's best to cook it in thin slices.
-
- - It is from the chest area, located under the ribs.
- - It has alternating layers of lean meat and fat.
- TENDERNESS
- FAT
- DONENESS
- Medium
- Recommended for...
-
- BBQ
- Stewing
- Sukiyaki
- Shabu-shabu
Chuck Rib
[3-4 kg / 1 Pack]
- Chuck rib is the "king" of rib meat, and the most delicious part.
-
- - It is part of brisket, and is cut between the 1st and 6th ribs in a triangular shape.
- - It has beautiful marbling and a fine flavour.
- - It is called the first-class Karubi for Yakiniku (barbecue).
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- Steak
- BBQ
Shoulder Clod & Chuck Tender
[3-6 kg / 1 Pack]
- Shoulder clod and chuck tender have a juicy sweet flavour that is unique to Wagyu.
-
- - It is located from the shoulder to the forelegs.
- - It has more fat marbling and a deeper colour when compared to the round.
- - It is a tender lean meat with a strong flavour.
- TENDERNESS
- FAT
- DONENESS
- Rare
- Recommended for...
-
- BBQ
- Stewing
- Roast Beef
- Sukiyaki
- Shabu-shabu
Shank / Shin
[2.5-4 kg / 1 Pack]
- Shank produces a rich flavour, and becomes tender if stewed gently for a long time.
-
- - It is a dark-coloured red meat with no fat, and it is rather tough.
- - It is the most exercised part, and has lots of gristle and tendon.
- - Mince made from shank meat is the highest quality.
- TENDERNESS
- FAT
- DONENESS
- Well done
- Recommended for...
-
- BBQ
- Stewing
