MONTHLY HIGHLIGHT
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.
#26130 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.
#26009 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.
YAKINIKU TSUKE TARE
One thing that makes Yakiniku so great is the sauce- it can enhance the avor of cooked meat to perfection. This dipping Yakiniku tare is made with miso, garlic, black pepper and many other great tasting ingredients.
Unlike other Yakiniku sauce, this product has thinner texture and can be used for stir frying dishes and marinating meats or sh
NO MSG NO CORN SYRUP
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