All Cuts: A5 Wagyu
FEATURED PRODUCTS
Showing 17–18 of 18 resultsSorted by popularity
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Striploin
Striploin Center Cuts
Price range: $80.00 through $160.00 Select options This product has multiple variants. The options may be chosen on the product page
(Choose from 3.0 ~ 5.5 lbs)CULINARY APPLICATIONS:Roasting, Steak, Barbecue, Sandwiches, Sushi,Sous Vide, Hot pot (Shabu Shabu), and more.
FEATURES:Striploin is a premium cut of beef that offers a perfect balance of tenderness, texture, and rich flavor.- Marbling: Fine, abundant marbling contributes to its rich, buttery flavor and sooth texture.
- Flavor: Known for its deep umami taste, it combines a savory, beefy flavor with a hint of sweetness.
- Tenderness: Incredibly tender and melt-in-your -mouth.
This is ideal for special occasions and gatherings where its premium quality can be fully appreciated.
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Ribeye
Ribeye Shabu-Shabu Slice
Original price was: $200.00.$160.00Current price is: $160.00. Add to cart
(0.5 lbs x 4 = 2 lbs)CULINARY APPLICATIONS:Hot pot (Shabu Shabu), Sushi, Sukiyaki, Sandwiches, Stir-Fry, and more
FEATURES:Ribeye slices are known for their exceptional quality and delicate flavor.- Marbling: Intense marbling gives it a rich, buttery flavor.
- Flavor: Sweet and umami-rich taste.
- Tenderness: Extremely tender and juicy, with melt-in-your-mouth experience.
- Appearance: Often appears more white than red because of the marbling.
Slices are thinly cut, 1.0-1.5mm thick, across the grain to ensure tenderness and are often used for grilling, pan-searing, or serving raw in dishes like tataki or sushi.
HIGHEST QUALITY FROM JAPAN
Once you taste, you will remember the taste different. Our selected Wagyu from Japan only meet our highest standard. Enjoy so many different way. You always come back to the first experience.
It is located on the inside of the loin, it accounts for only 2% of the entire dressed carcass.
It comes from the forequarter portions, cut between the 6th and 7th ribs, perpendicular to the dorsal line excluding the shoulder clod and the brisket.
Located in the chuck primal cut of the cow, situated in the upper shoulder area.
