One of the many things that we are proud of is the steakhouse-quality meat, which come from cattles proudly raised in prestigious farms in the world, then delivered weekly through our selective vendor. Here is our Meat Cut 101 that includes a few of the bests to guide you through our intensive list of the meat category. Because they are so delicate, handle them with love and don’t leave them for too long in the broth. Slip them right into your mouth after no more than 20 seconds and wait for them to melt.
1. Snake River Farm American Wagyu Strip Loin
The Snake River Farms Gold Grade Strip Loin is an incredibly marbled and rare cut of beef. The Strip Loin is the source of New York Strip Steaks, one of the most popular steakhouse cuts. The Gold Grade Strip Loin elevates the New York Strip to an amazing level with marbling that is rated on the Japanese Beef Marbling Scale at 9+. Crossbreed between Japanese Wagyu and American cattle. Well balanced marbling. Not too much fat as the Kobe while giving a rich delicious beef taste. Recommend to dip for 10-12 secs in Pork bone soup.
2. Angus Beef Tenderloin
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape. Recommended dipping in Pork bone soup for 12-15 secs.
3. USDA Choice Beef Striploin
Classic favorite. Striploin is a muscle that does little work when the animal moves, thus making it relatively tender. Though not as tender as ribeyes or tenderloins, striploins are very flavorful due to consistent marbling and nice firm textures. Very lean with only little fat. Very fit for people who are more health conscious and not looking for much fat. Cooking time is 15-20 secs.
4. Miyazaki Japanese Kobe Rib Eye Wagyu cattle are raised with special care and husbandry for more than 30 months. From the time they are born, they are cared for by ranchers who have dedicated their lives to raising the extraordinary cattle. They take great pride in raising them—another reason why Wagyu is so prized for its quality. Wagyu cattle are fed for over 600 days on a special diet including wheat, rice, corn, barley and other wholesome foods. Their diet promotes "shimofuri," which is the high-quality fat content we refer to as marbling.
Located on the southern Island of KYUSHU, the Prefecture of Miyazaki is the finest growing region in Japan, with a year-round temperate climate conducive for producing excellent Wagyu. The cattle are raised on pasture until 16- 18 months, and then fed an increasingly rich diet of grains, primarily barley-based, for more than 450 days. They are antibiotic- and hormone-free, and they are given no animal by-products in the feed. The animal husbandry is the finest in the world (though not massaged by young maidens today, they still consume the occasional beer!). We recommend dipping in pork bone soup for 10-12 secs. The fat will easily melt in your mouth.
5. Berkshire Pork Collar
Our Berkshire (Kurobuta) pork collar is a beautifully marbled cut with a rich, remarkable flavor. Pork collars are a familiar item in Europe and because of their intense marbling are used to make traditional sausages such as coppa. The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. This versatile, boneless item can be excellently roasted, braised in stock or cut into chops and grilled. Cooking time is 12-15 secs.
6. USDA Prime Rib Eye
Ribeye is blessed with the most natural marbling of all steaks and our Traditional Ribeyes are no exception. The eye of these USDA Prime Ribeye Steaks features fine-grained beef that has a smooth texture and deep flavor. The rich cap surrounds the eye is considered to be the best tasting portion of the ribeye or any of the best steak cuts. Beef is graded by the USDA based on marbling and just 3% achieves the grade of PRIME BEEF. Simply stated, in the world of steaks these beautiful Traditional Ribeyes reign as king. Gives a juicy and mellow flavor in your mouth. 10-15 secs in Pork bone soup.