FOREQUARTER
Click the Sub - Primal Cut label, to learn more about Retail Cuts and Culinary Applications specific to each cut.
Chuck roll
The Forequarter portion, divided into the chuck and the neck is known as the Chuck roll. It can be well marbled, making it a tender and tasty cut.
Lean cubing - neck
Lean cubing is the neck of the animal. It is usually prepared as minced or chopped meat due to its lean and tough composition and texture.
Shoulder clod
The Shoulder clod and chuck tender have a juicy sweet flavour that is unique to Wagyu.
Chuck tender
A rare portion of the animal, as only 2kg can be obtained. Similar to the Round, the Chuck tender is well marbled with a sweet flavour.
Brisket
The Brisket is a general reference to the chest portion of the animal that is sectioned off into 3 other cuts for a Retail purpose.
Shank
The shank contains the tough and lean shin portion, lending itself to ground meat and chopped culinary use.
