WAGYU SIRLOIN

The Sirloin,similar to the fillet is considered a high-quality cut and is located behind the ribloin.Its meat is finely textured and tender.It holds it shape well and it is possible to obtain identically sized cuts making it ideal for steak,yakiniku and shabu-shabu cut.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU RIBLOIN

The ribloin is the loin located next to the chuck first dorsal side of the rib area.The meat is thick and fine textured.It is often well marbled giving it a full-bodied flavor.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

TENDERLOIN

The fillet is located on the inside of the loin,contains practically no muscle and its characterized by its fine texture,tenderness and low fat content.It accounts for only 2% of the entire dressed carcass and it is luxury item making it most expensive cut of beef available.Care needs to be taken as the color of the meat degrades rapidly.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU CHUCKROLL

The chuck roll is the forequater portion that is cut between the 6th & 7th rib perpendicular to the dorsal line excluding the shoulder clod and the brisket.It is divided into the chuck and the neck.The chuck roll can be well-marbled and the meat is tender.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL  CUT

 

SHOULDER CLOD

The shoulder clod is a well-muscled area with a large proportion of muscle and muscle tissue and is made up of both tough and tender meat. The meat typically has a deep color and strong flavor.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

TOP ROUND

The top round consists of a large block with a proportionately large amount of lean meat.it has a cover of fat however very little underneath.Meat quality can vary from the outside ,towards the gooseneck round to the inside,toward knuckle. Towards the gooseneck roun the meat contains proportionately more fat, however has a rough texture with slightly tough meat.On the other hand,meat towards the knuckle is characteristically tender.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

2 RIB SHORT RIB

The 2 rib short rib is the upper half of the short plate located at the belly. The short plate is well-muscled making the 2 rib short rib fibrous with a proportionally large amount of connective tissue. The meat has a rough texture however the lean meat and fat are proportionately mixed giving it a rich taste and flavor. The 2 rib short rib is also made up of a cut known as the flap meat that has a large proportion of the lean meat that is well marbled.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU SHORT PLATE

The short plate is the bottom half of the short plate located at the belly. The meat,similar to the 2 rib short rib,has a rough texture however is characterized by its rich flavor. The short plate includes a cut known as the flank steak with a proportionate distribution of lean meat and fat.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072(Ms Atika)

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU GOOSENECK

The gooseneck round is the lean,well-muscled part of the round. The meat generally has a rough texture and is relatively tough. The gooseneck round is divided into three parts: eye of round, a cut that is paler in color and more elastic than other parts ; the heel, a cut prepared for sale after removal of the M.flexor digitorum superficialis located in the center; and the outside round (gooseneck round) that is commonly used for stewing.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU BRISKET

The brisket refers to the chest area of the cow and is made up of cuts with very different meat qualities including fatty and tough pectoral meat, the brisket body-side meat located under the rib, brisket(pectoral-meat) that is lean and tender, and chuck short rib that has more flavor, marbling and good appearance.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

KNUCKLE

The knuckle is spherically-shaped and consists primarily of lean meat. It consist of four parts: the inside knuckle muscle, slightly deep in color and tender; the knuckle main muscle that has muscle running into the center' is fine textured and tasty; the outside knuckle that is deep in color and slightly tough; and the tri-tip that has some marbling but is not as tender as would be expected from the appearance.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU SHANK

The shank includes the shin and the shank. The shin is well-muscled and consists primarily of lean meat. Generally it is prepared for ground or chopped meat.The shin can be divided into the shin body and the komakura. The shank is also well muscled and the meat lean.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU DRUMP

The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap that runs into gooseneck round. The sirloin butt ha a very attractive color, is lean, finely-textured and is characterized by the proportionate fat and has tender quality. The top sirloin cap has a deep color and strong flavor however it is important to pay attention to the direction of muscle fiber when cutting it for retail.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072 Office Hour:8.30am-5.30pm

PRIMAL CUT

 

WAGYU CHUCK RIB

The brisket refers to the chest area of the cow and is made up of cuts with very different meat qualities including fatty and tough pectoral meat, the Brisket body-side meat located under the rib, brisket that is lean and tender, and chuck short rib that has more flavor, marbling and good appearance.

*Shall you need special assistance or requires bigger quantity please contact our sales representative : 013 245 7072

Office Hour:8.30am-5.30pm

PRIMAL CUT

 

AAH NIPPON SDN BHD

Wisma AAH, M2, Jalan ML 16, Ml Industrial Park, 43300, Seri Kembangan, Selangor, Taman Industri Selesa Jaya, 43300 Seri Kembangan, Selangor, Malaysia

TEL: 03-89645072

FAX: 03-89645772

©2018 by aahnippon.co  Created by AAH NIPPON