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Japanese Meats
Japanese beef is famous for its exceptional quality and flavor, with two main types standing out: Wagyu and Kobe. Wagyu refers to beef from native Japanese breeds, known for its high intramuscular fat content, which gives it a tender texture and rich flavor. Kobe is a specific type of Wagyu that comes from the Hyogo region and is characterized by its meticulous aging process, making it even more exclusive and expensive. These types of beef are considered a luxury in gastronomy and are appreciated worldwide for their unique flavor and texture.
Hannari Wagyu
Hannari BEEF is a unique wagyu beef with silky smooth fat and delicious lean meat. I'm sure you'll be quite surprised by this flavorful fat. From Kyoto, the ancient capital of Japan.
Chuck Short Rib / Asado de tira A5, BMS 12
Chuck Short Rib / Asado de tira A5, BMS 12
Coulotte / Picanha o Punta trasera A5, BMS 12
Ribeye / Solomo de cuerito completo A5, BMS 12
Striploin / Solomo de cuerito completo A5, BMS 12
Striploin / Solomo de cuerito Filet A5, BMS 12
Keisan Gyu
"Multiparous Black Wagyu Beef" The sweetness of the marbled, meat-like fat is subtle, but what you get instead is the rich flavor and mild aroma unique to red meat. Especially in steaks that are simply grilled with salt, its potential is fully realized.
Filet de picanha A4, BMS 6-7
Striploin / Solomo de cuerito completo A4, BMS 6-7
Tenderloin / Lomito A4, BMS 6-7
Kobe Beef A5
Kobe beef must come from the Tajima lineage and be raised and processed in Hyogo Prefecture. To earn the Japanese Chrysanthemum, Kobe beef must be graded A4 or A5 by the Kobe Beef Association. Kobe beef can only be sold by certified members of the Kobe Beef Association. All breeding and feeding farms are registered. All wholesale companies, retail stores, and restaurants must be designated as registered stores.
Coulotte / Picanha o Punta trasera A5, BMS 12
Ribeye / Solomo de cuerito completo A5, BMS 12
Ribeye Steak / Filet de Solomo de cuerito A5, BMS 12
Sirloin Filet / Filet de ganzo y punta trasera A5, BMS 12
Striploin / Solomo de cuerito completo A5, BMS 12
Striploin / Solomo de cuerito Filet A5, BMS 12
Top Butt Sirloin / ganzo y punta trasera A5, BMS 12
Tri-tip / Colita de Cuadril o Pollo de res