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JAPANESE BEEF
Elite cattle breeds from Japan's perfectures★ Japanese Wagyu Kiriotoshi
Perfect trimmed and thin sliced A5 wagyu. This item is delicious and favored by many. Use it for stir fry and wagyu don.
★ Kagoshima Wagyu A5
Pre-order wagyu from Kagoshima prefecture, arguably the most exquisite beef in the world. Use this for Japanese yakiniku or steak.Steak width 15mm
Yakiniku/shabu slice 5mm
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Miyazaki Wagyu A5
Pre-order meat loaf from elite group of Wagyu breeder in Miyazaki with the highest A5 marbling.
Use this for Japanese yakiniku or steak.Steak width 15mm
Yakiniku/shabu slice 5mm
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Satsuma Wagyu A5
Pre-order extravagant wagyu from Satsuma breeder with the perfect A5 marbling. Use this for Japanese yakiniku or steak.Steak width 15mm
Yakiniku/shabu slice 5mm
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Omi Hime Wagyu A5
Pre order Omi beef, one of the top 3 premium kuroge (full blood) Wagyu along with Kobe and Matsusaka beef, breed and raised in Shiga prefecture, Japan. You can enjoy this for steak, yakiniku, or shabu.Steak width 15mm
Yakiniku/shabu slice 5mm
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AUSTRALIAN BEEF
Cattle breeds from Australia★ Master Kobe Wagyu Striploin MB12+
Widely regarded as the perfection of Wagyu beef, Master Kobe is suited only to the most exacting butchers and chefs who expect nothing but the world's best.Slice, cube, strips, steak
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Wagyu MB2-9 Rib Eye Slice
Rib eye slice is the juiciest and most flavorful of any beef slice you can find. Perfectly matched for hot pot, suki, shabu, and ramen.Slice 1mm
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★ Wagyu MB2-9 Striploin Slice
Striploin slice is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. Best served for sukiyaki or shabu-shabu.My New Option
Slice 1mm
★ Grade A Striploin Slice
The boneless cut from the short loin often sliced for shabu-shabu, sukiyaki, and hotpot.Slice 1mm
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★ Grade A Rump Slice Low Fat
Rump is a boneless piece of beef, cut from the hindquarter that covers the hip bone. This type of cut produces low fat sliced beef for your healthy shabu, sukiyaki, and hotpot companion.Slice 1mm
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★ Chuck Crest Slice
Australian affordable slice with a very good marbling that can give you wagyu MB 2-3 experience. You can use this for barbecue, sukiyaki, and hotpot. Slice 1mm
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★ Dragon Karubi
Dragon Karubi is one of the most popular karubi in Japanese yakiniku. This long size meat is a balance of tender, juicy and flavorful taste.Slice 5-10mm
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★ Grade A Rib Eye
Rib eye or ribeye is a beef steak from the rib section.
Use this for steak.200 gr
250 gr
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Grade A Tenderloin
A beef tenderloin, known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil. Less fat and high protein.
Use this for steak.200 gr
250 gr
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Grade A Striploin
Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank.
Use this for steak or slice this for bulgogi and gyudon.200 gr
250 gr
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Grade A Knuckle
The knuckle sits above the knee joint at the front of the hind leg.
Use this for Indonesian dishes such as rawon, soto daging, etc.My New Option
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Grade A Rump
The rump is a boneless five-muscled primal that sits between the sirloin and topside.
Use this for steak, Korean food, and rendang.My New Option
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★ Minced Beef
Minced meat is a ground meat made of beef, finely chopped by a meat grinder. It is used in many recipes including hamburgers and cottage pie.500 gr
1 kg
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MB3 Tenderloin
The three main cuts of the MB2 tenderloin are the butt, the center-cut, and the tail.
Use this for beef welllingrton, steak, and carpaccio.200 gr
250 gr
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MB3 Striploin
MB2 striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank.
Use this for steak.200 gr
250 gr
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MB3 Rib Eye
The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular cut in the world.
Use this for steak.200 gr
250 gr
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MB5 Tenderloin
Pre-order MB5 tenderloin which is a totally juicy marbling choice of meat.
Use this for steak.200 gr
250 gr
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MB5 Striploin
Pre-order MB5 striploin, a cut of beef from the short loin.
Use this for steak.200 gr
250 gr
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MB5 Rib Eye
Pre-order MB5 rib eye, meat cut defined by intense marbling achieved through first class genetics.
Use this for steak.200 gr
250 gr
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★ MB7 Striploin
Fine choice for your extravagant steak. Not too expensive and easy to cook.Slice, cube, strips, steak
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★ MB9 Rib Eye
This wagyu is so popular in many Australian restaurants. Delighted by many, it is one of the best steak and yakiniku ingredients.Slice, cube, strips, steak
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★ MB9 Striploin
Pre-order MB9 striploin, meat with unparalleled marbling. Due to its association with the city, it is often referred to as a New York strip steak or NY striploin steak.200 gr
250 gr
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★ MB9 Rib Eye
MB9 rib eye has the unique taste and tenderness of highly marbled meat.
Use this for steak.200 gr
250 gr
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Oxtail Center Cut
Oxtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. It is a very tasty cut of beef to grill or stew.My New Option
cut 15mm
★ Prime Marbled Nami Karubi
This cut of meat is taken from the half of the outer ribs that's closer to the upper foreleg. Some yakiniku restaurants may separate the cuts by naming them as karubi.500 gr
1 kg
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Prime Marbled Short Ribs
Mouth watering wagyu that is very suitable for KBBQ or Japanese yakiniku.500 gr
1 kg
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★ Prime Marbled Steak
The steak for amateur chef. Everyone can do it. We guarantee, its tenderness and juiciness will surprise you.Tenderloin, Striploin, Rib Eye
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200 gr
250 gr
★ Wagyu Roru Karubi
If you're a big fan of Karubi, you have to try the new Jumbo Karubi aka Wagyu Roru! It's big, it's juicy, it's ready to grill!600 gr tray box
MB9 Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. Grill it and enjoy it with BBQ sauce.Slice 1mm
Slice 3mm
Whole
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Grade PS Rib eye
A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.200 gr
250 gr
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Grade PS Striploin
A striploin steak is the perfect middle ground between the tenderloin and ribeye steak.200 gr
250 gr
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US BEEF
Cattle breeds from the United States★ Saikoro Beef Cube
Cubes of tenderloin which is popular as Japanese Izakaya dish. Use this for saikoro steak.Cut 15mm
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★ Short Plate
Forequarter cut from cow's belly.
Use this for gyudon, shabu-shabu, or sukiyaki.Slice 1mm
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★ Marbled Steak
The taste of exquisite wagyu, but much more economical.Tenderloin (200 gr x 5)
Striploin (200 gr x 5)
Rib Eye (200gr x 5)
Choice Short Ribs Boneless
Cut from either the chuck/plate and consist of rib meat separated from the bone.
Use this for Japanese yakiniku or Korean BBQ.Slice 3mm
Slice 5mm
Slice 8mm
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Choice Short Ribs Bone In
Short portion of the rib bone.
Use this for Japanese yakiniku or Korean BBQ.Slice 8mm
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★ Prime Short Ribs Boneless
Higher level cut from either the chuck/plate and consist of rib meat separated from the bone. Suitable for Japanese yakiniku.Slice 3mm
Slice 5mm
Slice 8mm
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Prime Short Ribs Bone In
Higher level of the rib bone.
Use this for Japanese Yakiniku.Slice 8mm
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★ Karubi Boneless
Boneless country-style short ribs, however, are not true short ribs. It is cut from the chuck eye roll. Use this for Japanese yakiniku.Slice 3mm
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Karubi Bone In
Tender and very juicy, karubi has more marbling than roast cuts do. Serve this for yakiniku.Slice 8mm
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Beef Back Ribs
Beef ribs are tender, fall off the bone gracefully.
Use this for barbecue and soup.Min 1 rack (~2 kg)
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Choice Tenderloin
Choice roasts and steaks from the loin will be tender and juicy.
Use this for steak.200 gr
250 gr
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Choice Striploin
It is a tender premium cut of US wagyu and has been custom designed to meet the demands and high standards of steak lovers.200 gr
250 gr
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★ Choice Rib Eye
The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world.Slice, cube, strips, steak
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★ Prime Striploin
The striploin roast is succulent, tender and flavorsome and can be further cut into steaks.Slice, cube, strips, steak
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★ Prime Rib Eye
Both the prime rib and the ribeye steak have a pronounced rich flavor typical of meat from the beef rib.Slice, cube, strips, steak
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Prime Brisket
Brisket is a beef cut from the breast section and boneless. Because brisket is a tough cut of meat, it yields the best results when sliced and slow-cooked.Sliced
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Kisi/Sengkel
The Beef Heel of Round (Indonesian calls it kisi) represents a cut from the beef round immediately above the hock.Cut 20mm
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NZ BEEF
Cattle breeds from New ZealandGrade PS Striploin
Our NZ striploin is one of the world's finest grass-fed beef. Better cook it with butter and rosemary!200 gr
250 gr
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Grade PS Rib Eye
New Zealand is focused on producing high quality, grass-fed and pasture-raised beef and lamb for discerning customers around the world.200 gr
250 gr
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