Where to Buy Japanese Beef in Nyc
Chuck Flap Tail
$ / LB
This cut is sourced from the rib side of the shoulder loin at a rare site containing the most marbling among the Chuck Roll. Due to the high level of marbling, only 6-8lbs can be taken from a single cow. The meat is characterized by being soft with a melt-in-your-mouth texture. Although high in fat, the taste is elegant and without any peculiarities.
Recommended Preparation : YAKINIKU, STEAK, SHABU-SHABU, SUKIYAKI
Chuck Roll
$ / LB
The Chuck Roll combines a moderate texture and rich taste. Typically In addition to the fine meat quality, it has a good taste, moderate texture and a rich taste. For moderate marbring, you can eat various ways with steak, stew, sukiyaki and shabu-shabu.
Recommended Preparation : YAKINIKU, STEAK, STEW, SHABU-SHABU, SUKIYAKI
Chuck Short Rib
$ / LB
Part of the shoulders, the meat on the upper (front) side around the ribs. One of the most thick and delicious part around the shoulder.
Chuck Short Rib is one of the most popular cut of Yakiniku(Japanese style table bbq) in Japan.
Recommended Preparation : YAKINIKU, STEAK
Culotte
$ / LB
It is a valuable part that only a very small amount can be taken from one cow. You will be able to fully enjoy the distinctive flavor of the resilient fleshy and marbled area. Although it is lean, the meat is also softened relative to lean due to the presence of moderately mild fats that are not greasy.
Recommended Preparation : YAKINIKU, STEAK, ROAST BEEF
Flat Iron
$ / LB
Located at the end of the shoulders, it is a lean but clean and delicate marbring. It is a taste of a different world, a light texture, yet a rich taste, and a crispy aftertaste. It is a rare meat that even a large cow can get only a little from one.
Recommended Preparation : YAKINIKU, STEAK, STEW, SUKIYAKI
Hanging Tender
$ / LB
This Hanging Tender is a very tender part. It looks red meat, but because it is a visceral meat, it is less calories and healthier than other cut.
Recommended Preparation : YAKINIKU, STEAK
NewYork Striploin
$ / LB
Has a good balance of fat, the flavor of the fat is mild and firm. In addition, because it has more marbleization compared to lean meat such as tenderloin. In the case of Wagyu in particular, you can enjoy the texture that melts in your mouth.
Recommended Preparation : YAKINIKU, STEAK, SHABU-SHABU, SUKIYAKI
Outside Skirt
$ / LB
Skirt has a unique bite, but it is easy to eat because it is easy to bite without being too hard. Because the taste and taste is also rich, you can get satisfied with being easy.
Recommended Preparation : YAKINIKU, STEAK
Ribeye
$ / LB
It has a beautiful marbleization and has a rich and fine texture and mild taste. The fat on this cut is very rich. Ribeye is the central part of loin, where the "Chuck Roll" and "New York Striploin" are connected.
Recommended Preparation : YAKINIKU, STEAK, SHABU-SHABU, SUKIYAKI
Tenderloin
$ / LB
It has a very soft, low-fat and elegant taste because it hardly moves. Also known as Fileminion. The thickest part in the center is also called Chateau Brian. It is soft and delicate with a fine texture. In a cow, the proportion of fins is very small, and it is a high-grade part.
Recommended Preparation : STEAK
TONGUE
$ / LB
Beef tongue. The base of the tongue (Tanmoto) is a fat-covered, marble-like, soft area. , this part is often grilled. In addition, since it softens up when its boiled slowly, Which creates a distinctive flavor, and it's often used for tan stew...
Recommended Preparation : YAKINIKU, TAN-STEW
Source: https://japanpremiumbeef.com/items/wagyu-domestic/
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