Secondary Cut

Secondary beef cuts these cuts often come from areas of the animal that have more muscle and less marbling, but still offer good flavor.

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wagyu slice gyudon

Characteristic

  • Cuts from the Bolar Blade
  • 80% – 85% Lean Meat / Fat 15 % – 20 % 

Packaging

  • Weight per Pack = 220 Gram
  • 1 Box = 12 Pack

SHORTLOIN

Characteristic

  • The Dry Age cut shortloin is a prime cut of beef located between the rib and sirloin.
  • It’s known for its tenderness and rich flavor making it a popular choice for steaks like  T-bone and porterhouse.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf