About Wagyu

Boneless rib steak from the upper rib cage area, from shoulders to hip. It yields some of the tenderest, most flavorful meat as it is a lightly worked muscle.This cut of beef sourced from our farm-raised cattle boasts a superior marbling of fat evenly distributed throughout the meat. This unique feature allows optimal juiciness retention, even when subjected to high-heat cooking methods.

The ribeye cap comes from the rib section and is located outside the ribeye. This cut offers an unparalleled bite in richness and flavor—the best match for wagyu sushi or yakiniku.

The striploin steak is extracted
from the short loin region of a cow and comprises a muscle that undergoes minimal activity, rendering it remarkably tender. While it may exhibit relatively lower levels of tenderness and flavor than ribeye, the striploin is an excellent option for those who crave a beefy essence in their steak. Its substantial size allows for the carving of more significant portions, making it
an ideal choice for those seeking a hefty cut of meat.

It is a prime cut of beef situated beneath the rib cage and adjacent to the backbone. This muscle has limited activity, rendering it the beef’s most tender section. It can be employed in the creation of “beef Wellington” or served as
individual steaks. It is characterized by its leanness, which can become excessively dry if overcooked. Filet mignon, derived from its tip, is best
suited for a fork-cutting succulent steak.

The chuck roll is sourced from
the short loin of a cow, and it is worth noting that this particular
cut can yield high-quality steak, such as "Zabuton"(Chuck flap), which is a tender and well-marbled muscle.However, only a limited quantity of a few kilograms can be obtained per cow. The tougher parts of the chuck roll are typically cut into smaller cuts that are suitable for slow cooking, such as stews, or ground beef.
※Rib loin side when the Chock Roll is divided into three parts

The chuck roll is sourced from
the short loin of a cow, and it is worth noting that this particular
cut can yield high-quality steak, such as "Zabuton"(Chuck flap), which is a tender and well-marbled muscle.However, only a limited quantity of a few kilograms can be obtained per cow. The tougher parts of the chuck roll are typically cut into smaller cuts that are suitable for slow cooking, such as stews, or ground beef.
※The center part when the Chock Roll is divided into three parts

The chuck roll is sourced from
the short loin of a cow, and it is worth noting that this particular
cut can yield high-quality steak, such as "Zabuton"(Chuck flap), which is a tender and well-marbled muscle.However, only a limited quantity of a few kilograms can be obtained per cow. The tougher parts of the chuck roll are typically cut into smaller cuts that are suitable for slow cooking, such as stews, or ground beef.
※Neck side when the Chock Roll is divided into three parts

This part is acquired from above the shank and brisket of the beef. It’s known for its
richness, flavorfulness,  mouth-melting texture, and perfect marbling qualities. For these characteristics, they are highly sought after.  The chuck short
ribs' quality to be easily cooked, makes it an excellent choice for yakiniku.Our chuck short rib can get you your money’s worth for sure. 

The shoulder clod is located right below the chuck roll and above the brisket. It’s one of the most tender cuts found on a cow. Some of it can be tough and best suited
for stews and prolonged cooking. The tender part can be enjoyed as yakiniku,sushi, or shabu shabu.

The top round is a cut of beef
situated near the cow's long inner thigh muscle. This particular cut is notably the leanest and most devoid of fat among the various cuts obtainable. Although lean, it is still a tender and succulent cut that can be prepared using various cooking methods. Best suited for steak, yakiniku, shabu shabu, sukiyaki, tataki and beef katsu sando. Cook it to perfection, cooking it medium rare to medium.

The Top Round Cover comes from the Top Round section and is located outside the Top Round. —the best match for stewed dishes or wagyu burger.

The knuckle is a versatile cut of
meat taken from the leanest part of the hind leg, between the hip and the knee. It can be used in a variety of ways, including as steaks, stew meat, or kebabs. Our Wagyu Knuckle is expertly butchered to remove all the outer fat and connective tissue, so you don't have to do any prep work. You can start cooking and enjoying your Wagyu beef right away.

Although the crossbreeding is relatively strong in the part that is an extension of the kainomi. Not as soft as it looks. The sweetness of fat after the umami of thick gravy spreads.

It is the part from the waist to the buttocks on the extension of the sirloin.
The meat is lean and smooth and soft.
Rich lean taste.

It is the surrounding part of the buttocks. It has a slightly dark flesh color and hydrangea.

This is the upper part of Neptis pryeri.
Characterized by meat quality that is less fat and more lean than Honmisuji.
It has umami and is soft.

It is the largest part of Ude meat. It has a lot of exercise and the meat quality is
Slightly hard. The crossbreeding is strong and the taste is rich.

It is the triangular part that remains on the upper side of Katasankaku.
It has a lot of exercise and the meat is hard, but it has a peculiar taste.

In Ude meat, it is also called an athletic muscle.
A rare part that weighs only about 2 kg from one head. Also called capsicum. It is delicious and the more you chew it, the more delicious it becomes.

Brisket comes from the lower chest of beef. As its highly
worked-out muscles, consisting of a lot of connective tissues and gelatins, tend to be very tough. It is suited for prolonged cooking that turns gelatins to collagen, and when perfectly cooked gives you a moist, forking falling tender result. Our Kuro Hana wagyu brisket is high in oleic acid, which contributes to the production of HDL, making it the best healthy choice.
※Neck side when brisket is divided into two

Brisket comes from the lower chest of beef. As its highly
worked-out muscles, consisting of a lot of connective tissues and gelatins, tend to be very tough. It is suited for prolonged cooking that turns gelatins to collagen, and when perfectly cooked gives you a moist, forking falling tender result. Our Kuro Hana wagyu brisket is high in oleic acid, which contributes to the production of HDL, making it the best healthy choice.
※Insaide part when brisket is divided into two

This particular cut found on the belly is widely recognized for its culinary versatility. Its thin slices make it an ideal ingredient for Shabu-shabu, Yakiniku (Karubi),
and Sukiyaki. It is also possible to obtain flank steak from this cut, which boasts an ideal balance between lean meat and fat.

It is located inside the ribs and is near the diaphragm and ribs. You can enjoy the richness of the ribs and the umami of the ribs.

Red meat and fat are rare parts with a perfect balance.

It's the rose part of my stomach. There are a lot of fibers and membranes. The meat is coarse but it has a rich taste. It also includes parts that can be used as special ribs, such as head ribs and short ribs.

The part of the ribs that is closest to the "fin". Well-balanced fat and lean meat very soft. When chewed multiple times it feels like the meat melts.

The outermost part of the peach part. The taste is rich.
It is sweet and healthy.

There are many muscles in the area covering the joints of the femur and tibia, but the gelatinous substance is
It is characterized by its rich and smooth texture and the umami of lean meat.

This is the inner part of the sotomomo. It has a light flesh color and elasticity.
The feature is that there is.

This meat cut comes from a cow’s neck and, although it is generally regarded as tough and sinewy, its gelatinous components make it highly suitable for use in stews. When sliced thinly, it is a perfect ingredient for sukiyaki and yakiniku. Its unique properties can add depth and complexity to your culinary creations. Incorporating this ingredient into your dishes can lend an air of sophistication to your culinary endeavors.

It's the part of the forefoot. There is a lot of exercise and the meat is hard.
The flesh color is deep and rich. It is a part where you can taste the gelatinous quality.
Suitable for minced meat and cut off.

It is the central part of the sneak. It is characterized by soft and moderate crossbreeding.
It is tasty and tasty.

This cut is sourced from the rear leg and is characterized by a high degree of muscular exertion, resulting in a comparably tough texture. Due to these qualities, it is best suited for prolonged cooking techniques such as stews and braises.