Chuck Tail Flap is a highly marbled and extremely tender cut.

Highly marbled and juicy, Intercostals are from between the ribs.

A tender, full-flavoured cut from next to the ribs.

A seasoned steak from the shoulder. The flavourful steak is versatile, able to be enjoyed many ways.

From the diaphragm area, Flap Meat has a grained texture and bold flavour. The tender cut has many uses, being perfect for marinating and grilling.

A delicious, tender and juicy cut from the Navel. When cooked, the Brisket has a lovely soft texture.

Flank is a fairly lean, yet flavourful cut from the abdomen. Flank can be cooked in a variety of ways, but is particularly great for marinating and grilling.

Eye Round is a lean cut, perfect for roasting.

From the hindquarter, Outside Flat is sliced thinly to be perfect for grilling, hot pots, and more.

Oyster Blade is a versatile and flavourful cut from the shoulder. The cut has high marbling and provides a rich and flavoursome taste of wagyu.

From the hind legs, Knuckle is a lean and versatile cut. Knuckle is perfect for steak, barbeque, sukiyaki, shabu shabu, and roasting.

Wagyu Patty for a Nutrient-Packed Wagyu Burger! It's a hit with its easy cooking method and rich meaty flavor