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 a strong flavor. It can be divided into cuts for sukiyaki, barbecuing and steak etc.


*All pictures are for illustration purposes only.

King of Wagyu - KOW

Barbecue cuts

King of Wagyu - KOW

Sukiyaki slices

King of Wagyu - KOW

Gyu-don cuts

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