Baclomito

The king of beef with the title of sir. Its fine marbling and tenderness make it the highest quality meat for steaks. Whether thick-cut or thin-cut, it offers the best flavor.

The least active muscle in a cow, known for its supreme tenderness. It combines the deliciousness of lean meat with a tenderness surpassing sirloin. Its rarity, as only about 3% can be obtained from one animal, makes it one of the most expensive cuts.

A part where you can enjoy the umami of beef, which is a lean meat connected from the sirloin. The tenderness and meaty flavor can be truly appreciated in Japanese black beef, highlighting its goodness.

Ribeye is a cut that is located between the shoulder loin and sirloin, offering the finest balance of flavor and tenderness among all beef cuts.

A well-known and rare cut. The most beloved steak cut among the thigh meat. The marbling sweetness and meat umami create an exquisite flavor.

A superb cut with a beautiful marbling and a depth of flavor due to its proximity to the neck, connecting from the sirloin to the rib loin. Mainly used for roasts at our shop.

Shoulder Blade is a flavorful cut of meat that combines the Koune, Triangle, and Kalbi cuts from the shoulder to the rose. It has a unique flavor when eaten with a refreshing seasoning.

A cut of meat that resembles a cushion in shape, extending from the shoulder loin to the shoulder blade triangle. The beautiful marbling like a leopard pattern and the exquisite tenderness make it truly a blissful meat.

As tender as fillet. The name comes from its shape resembling a large shellfish. The meat has a texture that melts in the mouth like butter.

A part worthy of the king of yakiniku, 'kalbi'. From a meat mass of nearly 30 kilograms, only about 15 kilograms are used for kalbi at our store. Please enjoy the sweetness of the belly meat.

A part said to be the sirloin of beef. Unlike chicken, it has a juicy and tender texture that is truly top quality. It is an extremely rare cut that can only be obtained from about 5 kilograms per head.

A cut of beef with minimal muscle fiber separation, and is the largest part of beef. When the beef is A4 grade or higher, it has beautifully marbled meat resembling cherry blossoms.

The most tender part of the peach, perfect for yakiniku, steak, or thinly sliced meat. There are different parts such as Marushin and Kamenoko that have a different texture, allowing you to enjoy the goodness of lean meat.

We have many other products in stock, so the products on display may vary depending on the arrival. If you are looking for a specific product, please contact us by phone.