SECONDARY CUT

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

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SECONDARY CUT

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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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flank steak

The cuts of meat from the abdominal muscles

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chuckroll

The cuts of meat from the neck to the shoulder blade and the hump

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oyster blade

The cuts of meat from the shoulder on cattle

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topside

Surfaces filled with fat, coarse textured, tend to be rather tough

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silverside

Have many muscle tissue, must be removed before cooking

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rump

The cuts of meat from the loin. Covered with thick enough fat

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bollar blade

The cuts of meat from the shoulder area

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chuck

The shoulder is among the most muscular parts of the steer

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brisket

The cuts of meat from the chest down

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knuckle

The cuts of meat from the top of the hamstrings

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shank

The cut of meat from leg portion of a Wagyu.

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FLANK STEAK

Characteristic

  • The cuts of meat from the abdominal muscles
  • Has a widened shape, thin flat and fibrous
  • Has a less soft texture

Packaging

  • Weight/loaf: 1,5-2 kg / loaf
  • 1 Box = 2 Loafs

CHUCKROLL

Characteristic

  • 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.

Packaging

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