We cut according to the Japanese system: 16 primal cuts in four groups — and more than 40 sub-cuts from them.
Robust, deeply flavoured cuts with the widest range of textures — from finely marbled to rich in connective tissue.
Cut between the 6th and 7th rib at a right angle to the dorsal line. Can be beautifully marbled — tender and full of flavour.
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An area of heavy muscle and connective tissue — tender and firm meat side by side. Deep colour, intense flavour.
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Firm, coarse in texture and lean, with plenty of connective tissue. Well suited to stewing — also blended with other cuts.
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The front of the brisket. Mainly lean with a lot of connective tissue — suited to braising and stocks.
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The triangular piece of the chuck rib. Densely marbled and rich in flavour — a favourite for yakiniku.
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Fore and hind shank. Heavily muscled, mainly lean meat — the classic cut for stewing and mince.
CuttingThe three most valuable cuts — fine in texture, tender and with the fullest wagyu aroma.
Lies on the inside of the loin and is barely used by the animal. Little fat, the finest texture — only around 2 % of the carcass and therefore the most expensive cut.
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The rib section of the back behind the neck. Thick and fine in texture, often well marbled — a powerful flavour.
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The cap covering the ribloin. Heavily marbled, with pronounced aroma and natural sweetness.
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Sits behind the ribloin. Very tender and fine in texture — the ideal shape for cutting several steaks of equal size.
CuttingThe belly, divided in the middle: short rib above, short plate below. Coarser in texture, but with a characteristically rich flavour.
The upper half of the belly. Fibrous with a high proportion of connective tissue, yet lean and fat are well balanced — a full aroma.
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The lower half of the belly. Coarser in texture, yet with a characteristically rich aroma — includes the well-balanced flank steak.
CuttingLean cuts with a clear beef flavour — the basis for roast beef, steak, sushi cut and fine slices.
The lean part of the round, heavily muscled. Coarser in texture and a little firmer — but with a very clear beef flavour.
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A large piece with a high proportion of lean meat. Firmer towards the outside round, tending to be more tender towards the knuckle.
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Made up of the rump and the top sirloin cap. The sirloin butt is lean with a fine texture; the top sirloin cap is darker and more intense in flavour.
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Rounded in shape, mainly lean meat. Made up of four distinctly different parts — from the very tender inner muscle to the firmer outer one.
CuttingNeck, neck chain, megane, shoulder piece meat, fore and hind shank as well as the trimmings do not go to waste: blood clots and lymphatic tissue are carefully removed, the clean meat is stored chilled and separately, and processed into mince.
Individual blocks we separate out of the primal cuts — each with its own character and ideal use.
Full, unlimited food-law approval granted by the Regional Council of Darmstadt — for cutting beef and as a large-scale kitchen for year-round processing. With an unbroken cold chain, temperature logging, regular laboratory testing and lot-number traceability.
Tell us the cut, the preparation, the portion weight and the quantity — we will come back to you with an individual quote.
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