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.
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.
Try these with Beef!