枝肉の4部位にわたる14カット。重量は枝肉あたりの目安です。全カットを7ブランドからハラール認証で供給可能。価格はお問い合わせください。
The signature of wagyu: fine-grained marbling, soft texture, and a rich, lingering flavor. Buttery and delicate, prized for the most refined dining experiences.
Chuck Eye Roll60 kg
With neck. Steak, BBQ, stewing, sukiyaki, or shabu-shabu.
Strip Loin20–30 kg
Premium steak, BBQ, roast beef, or hotpot.
Rib Eye Roll15–20 kg
A signature cut for steak, BBQ, sukiyaki, or shabu-shabu.
Tenderloin10 kg
The most delicate. Steak, BBQ, or roast beef.
Hearty and robust, with deep flavors that shine through slow cooking and stews. These cuts reward time and care.
Shoulder Clod30 kg
Stew, curry, braising, minced beef.
Chuck Short Rib10 kg
BBQ, yakiniku, braising, Korean BBQ (kalbi).
Brisket30 kg
BBQ smoking, braising, hotpot, corned beef.
Chuck Tender5 kg
Steak, roast beef, slicing for yakiniku.
Lean, refined, and full of character, with a clean, juicy taste and firmer texture. Ideal for hot pots, roasts, and thin-sliced preparations.
Gooseneck Round28 kg
Roast beef, yakiniku slices, tataki, thin slicing for hotpot.
D Rump22 kg
Steak, roast beef, yakiniku.
Top Round25 kg
Roast beef, carpaccio, tataki, shabu-shabu.
Knuckle25 kg
Steak, yakiniku, roast beef.
Where richness meets balance: generously marbled, delivering bold flavor with a tender-yet-satisfying bite. For grilling, roasting, or slow cooking.
Rib Short Rib32–40 kg
Yakiniku, BBQ, Korean kalbi, braising.
Short Plate32–36 kg
Yakiniku, gyudon, sukiyaki, shabu-shabu.
