US PRIME BEEF Chuck Roll

This large primal cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles. This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

US WAGYU BEEF Chuck Roll

This large chuck roll is F1 US wagyu, means it’s a crossbreed of full blood Wagyu and Angus from USA. Though not as intensely fatty as A5 pure Kobe or Miyazaki beef, it has the best of both worlds: rich, beefy grass-fed flavor but with the marbling you’d expect from grain-finished.

US BEEF INSIDE ROUND

This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.

SLICED SHORT PLATE

Officially known as the short plate, it contains enough fat/marbling such that it stays soft even when it gets cold after cooking, making it ideal for take-out menus. It is great in stir-fry, beef bowls, and yakiniku lunch boxes. Cooking with sukiyaki sauce is a great options as well.

BEEF TONGUE

Beef tongue or “Gyutan” in Japanese is one of the most popular dish at Yakiniku restaurants. This beef tongue is already peeled, cleaned and trimmed for your convenience. Cut thin for Yakiniku and cut thicker for steak or stewed dishes.