USHIWAKAMARU

Herbal Wagyu, Red Beef, Tongue, Hormone, Aged Meat

A cut of lean meat with a refreshing taste that releases more flavor the more you chew.

A tender and easy-to-eat part located around the shoulder blade area, known as 'Ude meat.'

The flavor is rich and savory, characterized by not being greasy due to the low fat content.

Characterized by a moderate texture and rich flavor

It is said to have one of the finest flavors among belly meat (kalbi), and when grilled and moderately rendered, its umami is enhanced, resulting in a rich taste.

A part of the thigh meat called 'Shintama' located at the base of the cow's hind leg, which has a perfect balance of red meat, making it exceptionally easy to eat.

A precious part of the muscle located in the diaphragm, from which only about 2 to 3 kg can be obtained from one cow.

This refers to the large intestine of a cow, characterized by a beautiful striped pattern on the meat. In the Kansai region, it is affectionately known as 'Techan'.

This is a part of the small intestine of a cow, rich in collagen and protein, making it highly nutritious and popular among women.

Fillet meat is a rare cut that accounts for about 3% of a whole cow.

Dry aging is a process where the enzymes in the meat work to change the texture of the meat to be more tender, while simultaneously breaking down proteins and increasing the flavor components of amino acids in the meat.

It has a good texture, a rich flavor, and you can particularly feel the taste of the meat.

A part where you can enjoy the sweetness of lean meat and fat

You can enjoy the highest quality cut with a soft texture and juiciness.

Thick and elastic meat with a crunchy texture, no unpleasant smell or peculiar taste, and a good bite

It has a smooth texture and no unpleasant odor, with a rich umami flavor and a high iron content, making it recommended for those who tend to have iron deficiency.

High-quality 'First Harvest' seaweed from the 'Ariake Sea' in Kyushu