Chuck Tail Flap is a highly marbled and extremely tender cut.
Highly marbled and juicy, Intercostals are from between the ribs.
A tender, full-flavoured cut from next to the ribs.
A seasoned steak from the shoulder. The flavourful steak is versatile, able to be enjoyed many ways.
From the diaphragm area, Flap Meat has a grained texture and bold flavour. The tender cut has many uses, being perfect for marinating and grilling.
A delicious, tender and juicy cut from the Navel. When cooked, the Brisket has a lovely soft texture.
Flank is a fairly lean, yet flavourful cut from the abdomen. Flank can be cooked in a variety of ways, but is particularly great for marinating and grilling.
Eye Round is a lean cut, perfect for roasting.
From the hindquarter, Outside Flat is sliced thinly to be perfect for grilling, hot pots, and more.
Oyster Blade is a versatile and flavourful cut from the shoulder. The cut has high marbling and provides a rich and flavoursome taste of wagyu.
From the hind legs, Knuckle is a lean and versatile cut. Knuckle is perfect for steak, barbeque, sukiyaki, shabu shabu, and roasting.
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