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[281] Hokkaido White Pork Loin Shogayaki/Yakiniku (300g)

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$18.00

Pork loin is a versatile and lean cut of meat taken from the back of the pig, specifically between the shoulder and the start of the leg. Known for its tenderness and mild flavor, the pork loin is sliced to a yakiniku thickness which can also be used for shogayaki.

Note : Vacuum packing will cause the meat colour to change.

 

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[282] Hokkaido White Pork Loin Steak (Pork Chop) (200g)

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$12.00

Pork chops are a versatile and popular cut of pork taken from the loin, which runs from the shoulder to the hip of the pig. They’re known for their tender texture and rich flavor. To get the best flavor, season the pork chops with salt, pepper, garlic, herbs, or a marinade before cooking. The key is to avoid overcooking, as pork can dry out easily.

Note : Vacuum packing will cause the meat colour to change.

 

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[286] Hokkaido White Pork Collar Shabu Shabu (300g)

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$17.40

Pork Collar is a richly marbled cut of meat taken from the upper part of the pig’s shoulder, just behind the head. This cut is prized for its balance of tenderness and flavor, owing to its natural marbling, which ensures juiciness and depth of taste when cooked. It gives a slight fatty but delicious bite after soaking up the flavours of the shabu shabu soup base.

Note : Vacuum packing will cause the meat colour to change.

 

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[296] Hokkaido White Pork Belly Yakiniku (300g)

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$16.50

Pork belly is a flavorful and fatty cut of meat taken from the underside of the pig, running along its belly. Known for its rich taste and tender texture, this cut is heavily marbled with fat, and when sliced to a yakiniku thickness, it is a perfect component of a BBQ party. It also pairs well with kimchi when stir-frying as the sourness balances out with the fatiness of the meat really well.

Note : Vacuum packing will cause the meat colour to change.

 

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[298] Hokkaido White Pork Belly Shabu Shabu (300g)

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$16.50

“Pork belly is a flavorful and fatty cut of meat taken from the underside of the pig, running along its belly. Known for its rich taste and tender texture, this cut is heavily marbled with fat, making it a favorite for recipes that emphasize succulence and depth of flavor. Pork belly is widely used across global cuisines, celebrated for its versatility. It is the fattiest cut that we offer but the fattiness can be balanced out with the right shabu shabu soup base.”

Note : Vacuum packing will cause the meat colour to change.

 

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[304] Hokkaido White Pork Marinated Pork Belly Yakiniku (300g)

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$16.50

Pork Belly cut with yakiniku thickness, marinated with a smokey leek sauce that gives it a slight saltiness and fragrance of leek with every bite.

Note : Vacuum packing will cause the meat colour to change.

 

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[308] Hokkaido White Pork Marinated Jowl (Tontoro) (300g)

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$16.50

Pork Jowl or Tontoro is particularly prized for its rich marbling, which makes it juicy and full of flavor when cooked. It is a popular ingredient in Japanese cuisine, often grilled or seared, as its high-fat content gives it a delicious, crispy exterior while remaining tender on the inside. Its slightly chewy texture and smoky flavor make it a favorite among fans of Japanese barbecue and casual izakaya dining.

Note : Vacuum packing will cause the meat colour to change.

 

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[4] Okayama Hybrid Wagyu Akami Shabu Shabu 300g

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$36.00

Hybrid Wagyu that is crossbred between the A5 Wagyu Black Cattle as well as the Japanese Holstein, a more affordable cut of Sukiyaki or Shabu-Shabu for those that deem the Pure A5 Wagyu to be too fatty or too pricey.

Hybrid Wagyu Rump steak that comes from the rear of the cow and is packed with a rich beefy flavour, extremely lean that may be misunderstood to be tough but is actually very tender.

 

Note : Vacuum packing will cause the meat colour to change.

 

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[4] Okayama Hybrid Wagyu Akami Shabu Shabu 300g [Frozen]

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$34.20

Hybrid Wagyu that is crossbred between the A5 Wagyu Black Cattle as well as the Japanese Holstein, a more affordable cut of Sukiyaki or Shabu-Shabu for those that deem the Pure A5 Wagyu to be too fatty or too pricey.

Hybrid Wagyu Rump steak that comes from the rear of the cow and is packed with a rich beefy flavour, extremely lean that may be misunderstood to be tough but is actually very tender.

 

Note : Vacuum packing will cause the meat colour to change.

 

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[65] Hybrid Wagyu Stir-fry (300g)

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$18.00

Hybrid Wagyu Stir-fry that consists of both lean and fatty cuts of meat that are perfect for Stir-frying. Mainly utilising the short rib, brisket and shank parts of the cow to produce, a perfect balance of lean and fatty cuts that contain rich flavour at affordable price.

Note : Vacuum packing will cause the meat colour to change.

 

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[78] Hokkaido White Pork Mince (300g)

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$13.50

Trimmings of the various pork cuts, mixed with pork shank to create a perfect of lean and fatty mince that can be used for a plethora of dishes.

Note: Tray option only.

 

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[800] Okayama Hybrid Wagyu Akami Yakiniku (200g)

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$25.00

Hybrid Wagyu Yakiniku cut, a lean cut of meat that carries a bit of chew due to the natural composition of the part, usually the brisket or chuck tender that has a natural beefy flavour that provides a savoury taste when grilled.

Note : Vacuum packing will cause the meat colour to change.

 

 

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[805] Okayama Hybrid Wagyu Akami Steak 150g

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$31.50

Hybrid Wagyu Rump steak that comes from the rear of the cow and is packed with a rich beefy flavour, extremely lean that may be misunderstood to be tough but is actually very tender.

Note : Vacuum packing will cause the meat colour to change.

 

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[814] Okayama Hybrid Wagyu Sirloin Steak (200g)

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$38.00

Hybrid Wagyu Sirloin steak that has an even marbling across the entire steak, we are confident in not only the marbling but the flavour of the hybrid sirloin as well.

Note : Vacuum packing will cause the meat colour to change.

 

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[815] Okayama Hybrid Wagyu Ribeye Steak (250g)

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$50.00

“Ribeye steaks are known for their abundant intramuscular fat (marbling). This fat renders during cooking, making the meat juicy and flavorful. It is tender due to its location on the animal, where the muscles are less worked compared to other parts. The ribeye is renowned for its beefy, robust flavor. The marbling enhances the steak’s richness, creating a buttery texture and a slightly sweet finish.”

Note : Vacuum packing will cause the meat colour to change.

 

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[816] Okayama Hybrid Wagyu Tenderloin Steak (150g)

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$38.25

The tenderloin is the most tender cut of beef, almost velvety in texture, with very fine muscle fibers and minimal connective tissue. Its flavor is mild compared to more marbled cuts like ribeye or strip steak. This makes it a favorite for those who prefer less fatty beef.

Note : Vacuum packing will cause the meat colour to change.

 

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