Takeyama

The chuck flap meat is a high-quality meat following the shoulder loin! The well-marbled, low-moisture chuck flap meat becomes tender, flavorful, and delicious!

The meat from the upper part of the rump that is cut into small pieces from the lamb's ichi (sirloin). It is marbled and has a flavor that is as good as fillet meat and not inferior to loin meat!

The largest and finest quality meat from the tender meat of the leg part cut from the lamb. Lamb rump, when enjoyed as a steak, is exceptional, with a better texture and flavor than fillet meat!