Cheek Meat
Boneless Wagyu Cheeks offer a rich tapestry of flavor and texture, collagen-rich, and made to be transformed by time. When gently braised in red wine or miso, slow-cooked in birria consommé, or glazed in a soy-lacquered reduction, the result is a melt-away tenderness wrapped in a deep, savory finish that lingers. From modern French-style pressed […]
Tongues
Boneless Wagyu Tongue is a bold expression of whole-animal mastery, unapologetically rich, intensely savory, and built for chefs who demand depth in every layer of a dish. When slow-braised or sous-vide, it transforms into a silky, melt-on-contact texture that stands up to flame-seared finishes, bold glazes, or aromatic reductions. With its lush mouthfeel and deep […]
Bone In Oxtail
Cut from the tail and segmented at the joints, Bone-In Wagyu Oxtail is packed with marrow-rich bone, connective tissue, and lush intramuscular fat, perfect for slow, moist-heat methods. As it gently braises, the collagen renders into a silken glaze while the meat develops a succulent, fall-apart tenderness and deep, concentrated flavor. For chefs crafting elevated […]
Bone In Knuckle Bones
Harvested from the joint-rich area of the hindquarter, Bone-In Wagyu Knuckle Bones are a chef’s secret weapon for creating stocks and broths with remarkable viscosity, clarity, and depth. As they break down, they yield a luxuriously dense gelatin that imparts body and mouthfeel to sauces, reductions, and bone broths, turning humble foundations into stand-alone culinary […]
Bone In Pipe Bones
Rich with marrow and surrounded by collagen-heavy connective tissue, Bone-In Wagyu Pipe Bones offer a deeply flavorful foundation for broths, stocks, and reductions that demand more than the ordinary. The Wagyu influence adds a luxurious layer of depth, elevating rendered fat and gelatin with subtle umami and silkier mouthfeel. Ideal for chefs building sauces, consommés, […]