ARTLABEL | Miyazaki Beef Exporter

Products

Forequarter
  • Chuck roll

    The chuck roll can be well-marbled, tender and tasty making it a versatile beef.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Stewing
  • Shoulder Cod

    The shoulder clod is made up of both tender and tough meat with deep coloring and strong flavor.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Stewing
  • Neck

    The meat from the neck is tough, rough textured and lean as it is compromised of a large portion of muscle tissue. Ideal for stews.
    • Yakiniku BBQ
    • Sukiyaki
    • Stewing
  • Chuck Tender

    Only 2kg can be obtained from each animal. The chuck tender is a well-marbled piece with a subtle sweet taste.
    • Yakiniku BBQ
    • Roast Beef
  • Brisket

    The brisket offers a variety of qualities such as fatty and tough, lean and tender or a more flavorful marbling with good appearance.
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Stewing
  • Shank-Shin

    A well-muscled and lean meat, the shank is often prepared ground or chopped.
    • Yakiniku BBQ
    • Stewing
  • Shank

    A well-muscled and lean meat, the shank is often prepared ground or chopped.
    • Yakiniku BBQ
    • Stewing
Loin
  • Fillet

    Containing almost no muscle, this highly sought after cut is one of the most expensive. Only 2% of the cow is fillet.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Roast Beef
  • Rib-eye

    Located next to the chuck, the meat is thick with good texturing. This area of the Wagyu is well marbled giving it a full-bodied flavor.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
  • Sirloin

    Similar to the fillet, a very high quality cut located behind the Rib-eye.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Roast Beef
Short-Plate Brisket
  • Rib short rib

    Located on the upper half of the short plate, the lean meat has a rough texture giving it a rich flavor. The flap can be cut from this part.
    • Steak
    • Yakiniku BBQ
    • Stewing
  • Short plate

    The bottom half of the short plate, the meat is similar to 2 rib short rib yet characterized with more flavor and rough texture. The flank can be cut from this part.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Stewing
Round
  • Gooseneck round

    This lean well-muscled part of the round has a rough texture and a bit more tough than the other parts. It can be cut further to heel, eye of the round and flexor.
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Stewing
    • Roast Beef
  • Top round

    Consisting of a large amount of lean meat, the meat quality varies depending on whether is it closer to the gooseneck round, more fat with tough meat, to knuckle, which is more tender.
    • Steak
    • Yakiniku BBQ
    • Shabu-Shabu
    • Stewing
    • Roast Beef
  • D Rump

    Lean, finely-textured with attractive coloring, D Rump has well balanced fat and a tender quality to the meat. Can be cut further to Sirloin butt, and top sirloin cap.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Roast Beef
  • Knuckle

    Consisting primarily of lean meat, the knuckle can be divided into various other cuts.
    • Steak
    • Yakiniku BBQ
    • Sukiyaki
    • Shabu-Shabu
    • Roast Beef