BEEF TONGUE

Many cultures have found uses for beef tongue, from Europe to North Africa to Latin America to many Asian countries. Gyutan 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.

#8156 F-BEEF PEELED TONGUE(8468) 13-15 lbs. (7pc)/cs

WASHU-GYU

Washugyu are a crossbred of the famous Japanese Black Wagyu and the nest American Black Angus. Washugyu have been raised under strict regulations using proprietary feeding programs that enhance the quality and the avor of the meat.

TOP SIRLOIN BUTT

Meat from the top sirloin has a rich beefy avor. It’s very avorful and super lean. You don’t want to overcook this cut of meat. Good for Tataki and roast beef.

#20009 2 F-WASHUGYU CUT BEEF 6-7 lbs./cs

SLICED KALBI

Thinly sliced beef belly. This cut is pretty fatty so it’s good for stir frying and hotpot.

#71891 F-WASHUGYU SLICED KALBI 5/1-2 lbs.

KALBI SAKU BLOCK

This cut is good for Korean/Japanese Yakiniku BBQ or stewed dishes.

#71892 F-WASHUGYU KALBI SAKU 5/1-2 lbs. pk.