Beef & Lamb
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Beef & Lamb
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Cooking Method
- Grill & Skillet
- Shabu Shabu & Sukiyaki
- Yakiniku
Cut
- Diced
- Full Block
- Mini Block
- Patty
- Rack
+ More- Less
- Renga Stick
- Roast
- Shabu Shabu
- Steak
- Yakiniku
Grade
- A3
- A4
- A5
- F1
- Grain Fed
+ More- Less
- Holstein
- Pasture-Fed
- Pure Black Angus
Origin
- Argentina
- Australia
- Hokkaido
- Kagoshima
- Kumamoto
+ More- Less
- Miyazaki
- Oita
- Yonezawa
origin
- Japan
Part
- Chuck Roll
- Flap
- Halfshortrib
- Jobara
- Kainomi
+ More- Less
- Oyster Blade
- Picanha
- Porterhouse
- Prime Rib
- Rib Cap
- Ribeye
- Striploin
- Striploin End
- T-Bone
- Tenderloin
- Tomahawk
- tomosankaku
- Tritip
part
- Ichibo
- zabuton
Secondary
- Cut