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CUTS AND SPECIFICATIONS

DNA CERTIFIED WAGYU BEEF

Specifications:

  • Carcass weight: 370/420 KG (815/926 LBS.)
  • Natural pastures fed with grain and protein supplement
  • Beef Marbling Scores:  6/7 & 8/9 Ausmeat Scale 0 to 9
  • Meat Color 1 to 2
  • Fat Color 1 to 3
  • DNA test for confirming the Wagyu blood line
  • INSPECTORATE´S WAGYU CERTIFICATION (Great Britain)
  • Slaughtered and Processed under La Barra de San Juan SA supervision.
  • Vacuum packed, aged, chilled or frozen, in 15 kg carton boxes

Cuts:

Cut NAMP#
Inside 169 A 
Inside Cap 169 B
Eyeround 171 C
Outside Flat 171B
Knuckle 167 A
Cap of Rump - Top Sirloin Cap 184 D
Heart of Rump - Sirloin 184 B
Tail of Rump 185 D
Striploin 180
Tenderloin Chain off  190 A
Cube Roll - Ribeye 112
Cube Roll Cap 112 D
Thick Skirt  
Thin Skirt 121 E
Inside Skirt 121 D
Flank Steak 193
Flap Meat
Short Ribs BL 123 D
Short Ribs Chuck BL 130
Chuck Roll 116 A
Shoulder Clod 114
Oyster Blade - beef Chuck - Shoulder Top Blade
Briskets, Deckle Off 120
Chuck Tender 116 B
Neck 113
Shin Shank 117
Trimmings

Sirloin Steaks

 

Cube Roll

 

Cap of rump

 

Tri Tip

 

Tenderloin

 

Flap

 

Rib-eye

 

Short rib