OUR PRODUCTS 

As an importer and distributor of Japanese Wagyu beef, our products cover the whole range from selling wagyu beef per cattle basis, block cut, retail / special cut and our own wagyu based product line ups.
We also provide our customers with wide range of wagyu from Miyazaki beef, Satsuma beef, Ohmi beef and other wagyu as well. Recently we also offer wagyu Crossbread F1 due to its cheaper price and suitable to be used in Yakiniku and shabu – shabu restaurant. The wagyu grading that we are bringing in to Malaysia covers from 4% miracle, A5, A4 and A3.

BEEF CUTS

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SATSUMA GYU 和牛
FULL BLOOD A5 WAGYU

This is Japanese Black Beef from Kagoshima prefecture of grade 4 and above, which was raised by producers in Kagoshima prefecture, selected from past winners of the fair. The skill of the cow owner who brings out all the abilities of the cow and the deep affection for the cow create the Satsuma Cow.

JAPANESE F1 日本国産牛

CROSSBREED WAGYU

The first cross of a wagyu cattle over another breed is referred to as an F1 e.g. wagyu over a Holstein cattle is referred as F1 Wagyu/Holstein. Japanese F1 beef is the brand name for our first cross (F1) of Wagyu male and holstein female. Our Japanese F1 beef is delicious and have higher quality than Australia Wagyu Or American wagyu. Goodness of Japanese F1 Beef:

  1. Rich In Vitamin Enrich in antioxidant which keep the beef freshness longer.
  2. Has high proportion of unsaturated fatty acid, especially oleic acid.
  3.  The fat has low melting point, which make the beef melt as you eat.

CUTS OF BEEF

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TENDERLOIN / FILLET

The fillet is located on the inside of the loin, contains practically no muscle and its characterized by its fine texture, tenderness and low fat content. It is a luxurious part, the most expensive cut of beef. It accounts for only 2% of the entire dressed carcass. Care needs to be taken as the color of the meat degrades rapidly.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT

SIRLOIN

 

The Sirloin, similar to the fillet is considered a high-quality cut and is located behind the ribloin. Its meat is finely textured and tender. It holds it shape well and it is possible to obtain identically sized cuts making it ideal for steak, yakiniku and shabu-shabu cut.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU SHABU CUT

RIBLOIN

The ribloin loin located next to the chuck first dorsal side of the rib area.The meat is thick and fine textured. It is often well marbled giving it a full-bodied flavor.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU SHABU CUT

CHUCKROLL

The chuck roll is the forequater portion that is cut between the 6th & 7th rib perpendicular to the dorsal line excluding the shoulder clod and the brisket. It is divided into the chuck and the neck. The chuck roll can be well-marbled and the meat is tender.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU SHABU CUT

D RUMP

The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap which runs into gooseneck round. The sirloin butt ha a very attractive color, is lean, finely-textured and is characterized by the proportionate fat and has tender quality. The top sirloin cap has a deep color and strong flavor however it is important to pay attention to the direction of muscle fiber when cutting it for retail.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT

2 RIB SHORT RIB

The 2 rib short rib is the upper half of the short plate located at the belly. The short plate is well-muscled making the 2 rib short rib fibrous with a proportionally large amount of connective tissue. The meat has a rough texture however the lean meat and fat are proportionately mixed giving it a rich taste and flavor. The 2 rib short rib is also made up of a cut known as the flap meat that has a large proportion of the lean meat that is well marbled.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU-SHABU CUT

SHORT PLATE

The short plate is the bottom half of the part located at the belly. The meat, similar to the 2 rib short rib, has a rough texture however is characterized by its rich flavor. The short plate includes a cut known as the flank steak with a proportionate distribution of lean meat and fat.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU SHABU CUT

SHOULDER CLOD 

The shoulder clod is a well-muscled area with a large proportion of muscle and muscle tissue and is made up of both tough and tender meat. The meat typically has a deep color and strong flavor.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU-SHABU CUT

KNUCKLE

The knuckle is spherically-shaped and consists primarily of lean meat. It is divided into four parts. The inside knuckle muscle has slightly deep in color and tender. The knuckle main muscle that has muscle running into the center’ which is fine textured and tasty. The outside knuckle that is deep in color and slightly tough. Lastly, the tri-tip that has some marbling but is not as tender as you expected from its appearance.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU-SHABU CUT

GOOSENECK ROUND

The gooseneck round is a lean, well-muscled, part of the round. The meat generally has a rough texture and is relatively tough. It is divided into three parts. The eye of round is a cut that is paler in color and more elastic than other parts. The heel, is a cut prepared for sale after removal of the “musculus flexor digitorum superficialis” located in the center. Lastly is the outside round (gooseneck round) that is commonly used for stewing.

  • PRIMAL CUT
  • YAKINIKU CUT
  • SHABU-SHABU CUT

TOP ROUND

The top round is a large block with a proportionately large amount of lean meat. Meat quality can vary from the outside, towards the gooseneck round and to the inside toward knuckle. The parts that runs toward the gooseneck round contains proportionately more fat, however has a rough texture and slightly tough portion. The meat that runs toward the knuckle is characteristically tender.

  • PRIMAL CUT
  • STEAK CUT
  • YAKINIKU CUT
  • SHABU SHABU CUT

BRISKET

The brisket refers to the chest area of the cow and is made up of cuts with discrete meat qualities including fatty and tough pectoral meat. The brisket body-side meat located under the rib, brisket (pectoral-meat) is lean and tender. The part that is located under the chuck short rib will have more flavor, marbling and good appearance.

  • PRIMAL CUT
  • YAKINIKU CUT
  • SHABU-SHABU CUT

SHANK

The shank includes the shin and the shank. The shin is well-muscled and consists primarily of lean meat. Generally it is prepared for ground or chopped meat. The shin can be divided into the shin body and the komakura. The shank is also a well-muscled and a lean meat.

  • PRIMAL CUT
  • YAKINIKU CUT

Shall you need special assistance or requires a bigger quantity,
please contact our sales representative at +6013 245 7072
Office Hour: 8.30am – 5.30pm

RETAIL / SPECIAL CUTS

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STEAKS CUTS

We provide steak cuts to suits various level of customers; end user, online order, restaurants and retail outlets. Our pre-cut steak weigh from 120grams up to 250grams and from 2.5cm to 5cm thickness.

YAKINIKU CUTS 

Normally to enjoy yakiniku you’ll have to go to a restaurant, now, we offer frozen wagyu yakiniku that you can enjoy at your home or during picnic. Our yakiniku cuts by our local butcher trained by the Japanese Master Butcher. The cuts then frozen using blast freeze technology and vacuum packed. Just to enjoy it, thaw our frozen yakiniku pack in running water for 5 minutes and its ready to grill.

Shall you need special assistance or requires a bigger quantity,
please contact our sales representative at +6013 245 7072
Office Hour: 8.30am – 5.30pm

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