The cuts of meat from the neck to the shoulder blade and the hump
Texture varies, tend to be less lenient because it’s high in collagen
Packaging
Weight/loaf: 6-7 kg / loaf
1 Box = 2 Loafs
OYSTER BLADE
Characteristic
The cuts of meat from the shoulder of cattle
Has a lot of muscle tissue, rough-textured
Packaging
Weight/loaf: 2-2,5 kg / loaf
1 Box = 2 Loafs
TOPSIDE
Characteristic
Prepared from hindquarter part of carcass
Surfaces filled with fat
Coarse-textured and tend to be rather tough
Packaging
Weight/loaf: 7-9 kg / loaf
1 Box = 2 Loafs
SILVERSIDE
Characteristic
Prepared from hindquarter part of carcass
Has many muscle tissues, must be removed before cooking
Flesh is dense, big and has little fat
Packaging
Weight/loaf: 7-9 kg / loaf
1 Box = 2 Loafs
RUMP
Characteristic
The cuts of meat from the loin
Covered with thick enough fat
Packaging
Weight/loaf: 5-6 kg / loaf
1 Box = 2 Loaf
BOLLAR BLADE
Characteristic
The cuts of meat from the shoulder area
Has a lot of muscle. The texture tend to be hard & tough.
Packaging
Weight/loaf: 5-6 kg / loaf
1 Box = 2 Loafs
CHUCK
Characteristic
The cut from shoulder which is among the most muscular parts of the steer. Slow cook a chuck roast and the flavor is going to turn out different. However, it is still full of flavor.
Packaging
Weight/loaf: 4-5 kg / loaf
1 Box = 2 Loafs
BRISKET
Characteristic
The cuts of meat from the chest down
Has a lot of fat fiber
Hard and should be thoroughly cooked to soften the texture
Packaging
Weight/loaf: 5-7 kg / loaf
1 Box = 2 Loafs
KNUCKLE
Characteristic
The cuts of meat from the top of the hamstrings
Intact lean meat
Has a dense texture
Packaging
Weight/loaf: 4,5-5 kg / loaf
1 Box = 2 Loafs
SHANK
Characteristic
The cut of meats from leg portion of a Wagyu
Has a rich and meaty flavor profile
Wonderful, rich marrow, which add depth to dishes
Packaging
Weight/loaf: 3-4 kg / loaf
1 Box = 2 Loafs
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.