SANGENTON PORK BUTT

The Sangenton pork, which is commonly consumed in Japan, is usually a crossbreed of Large Yorkshire, Landrace, and Duroc. This Sangenton Pork is a cross between Landrace, Duroc, and Berkshire breeds. They are fed a special feed, and they are known for their smooth meat texture. Sangenton pork is regarded highly by professional cooks.

#18227 F-3 WAY CROSSBLED PORK BUTT ab.20lbs./cs VIEW MORE

BONELESS LAMB SHOULDER

This lamb meat has been boned, rolled and packed in a tube shaped bag. Lamb pairs well with any seasoning from simple compound herb butter to more assertive flavors like red wine or even curry. Boneless lamb shoulder makes an excellent roast and is also wonderful when braised or barbecued.

#18226 F-BONELESS LAMB SHOULDER ab.30lbs./cs. VIEW MORE

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.

#70568 F-US PRIME BEEF ab.20 lbs/cs. VIEW MORE

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.

#70567 F-US WAGYU CHUCK ab.23lbs./cs VIEW MORE