Horse Meat Specialty Wholesaler Kachiuma

A luxurious platter featuring six different cuts, five pieces each, beautifully arranged. Great impact! This is our signature product.

Lean Meat, Harami, Fillet, Belly Strips, Kone (Nape)

Lean meat, lean roast, koune (nape)

Lean meat, Kōne (mane) - four pieces from each part

A rare cut that can only be obtained from a single animal weighing 4-5 kg. It has a firm texture and the sweetness spreads as you chew. We recommend eating it with red meat as 'Kouhaku Sashi'. It is rich in collagen.

Lean meat from the inner thigh. Low in fat, high in protein, and rich in glycogen. Contains little fat and has the rich sweetness inherent to horse meat. The calories are less than half of those in beef or pork.

Characterized by a strong sweetness among lean meats. The sweetness spreads as you chew.

A rare cut that can only be taken from one cow. The fibers are fine and it is tender. It is typically enjoyed with ginger soy sauce or garlic soy sauce, but it also pairs well with salt.

This is the most tender part with fine fibers. It is a rare cut that can only be obtained in small quantities from one horse.

Also known as 'Naka Ochi Kalbi Sashi', it has a good amount of fat, a chewy texture, and a rich sweetness that spreads.

Horse tongue is a very rare cut that can only be obtained in 500g to 1.5kg from one horse. It has a texture similar to beef tongue and a light sweetness from the unique fat of the horse. This is a valuable dish that is hard to find even in Kumamoto.

Characterized by a crunchy texture and rich sweetness. It is a rare high-quality ingredient recognized because horse meat has a warm body temperature and is almost free of bacteria.

Extremely tender with a melt-in-your-mouth texture. The balance of fine red meat and fat is superb.

Horse heart. A rare cut characterized by a crunchy texture and a rich sweetness without any unpleasant odor.

The highest quality cut that spreads sweetness throughout your mouth. You will be moved without a doubt after tasting it. Due to its rarity, it may not be available on certain days, so please ask the staff.

A rare cut located on the flank of the chuck. It is very tender due to its proximity to the tenderloin, and the balance of lean meat and fine fat is excellent.

A rich cut with layers of lean meat and fat surrounding the rib bones. In grilled meat, it is affectionately known as 'Uma Karubi'.

Rare cut! Recommended with sesame oil

A rare cut that can only be taken from a single cow, weighing only a few kilograms! It is tender and juicy.

The characteristic is that it remains tender even when grilled.

A rare cut with a perfect balance of fat, flavor, and texture (around the rib bones). The sweetness bursts forth with each bite.

The center part of the rib roast located on the back of the horse. Extremely tender with a fine marbling.

A part of the thigh meat from the horse, from the waist to the rear. It is very tender and finely textured. It is particularly highly regarded among thigh meats.

Plain and Chorizo

A cut suitable for steak, characterized by rich red meat flavor and moderate marbling.

A cut of horse meat that is particularly tender and also known as Chateaubriand. It is a premium cut that is healthy yet offers a rich flavor.

The legendary popular dish from the famous restaurant 'Chen Ma Jia' in Gotanda, said to be addictive after eating it three times.