The chuck is the forequarter portion that is cut between the 6th and 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 and tasty making it perfect for sukiyaki and barbecuing.


*All pictures are for illustration purposes only.

King of Wagyu - KOW

Barbecue cuts

King of Wagyu - KOW

Steak cuts

King of Wagyu - KOW

Shabu-shabu slices

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