Roasts & Whole Cuts

Translated from Japanese: You can rest assure that this is 100% grass-fed, grass-finished-grown beef without antibiotics and growth-promoting hormones. It’s cut to a size that is easy to handle and even if you make a bone broth, there is only a little lye and cooking it is very easy.

Translated from Japanese: I bought beef bone for the first time. It's hard to find grass-fed beef bones. These were very delicious! I mixed them with vegetables and used it many times haha. There are many other products here that are good for you, too. I also bought fruits!

Translated from Japanese: These were very beautiful beef bones. They were cut for easy handling and were easy to prepare. I bought them to make bone broth and they were delicious without any odor. I want to buy them again (ˊᵕˋ *)

Translated from Japanese: I can get beef bones at a nearby butcher shop, but I was looking for safe beef bones. I like the fact that they’re easier to prepare than the beef bones I bought nearby, but it's also helpful that they arrive immediately. Of course, the sense of security is different and I feel like the taste of the bone marrow soup has also upgraded.

Translated from Japanese: I’ve ordered them countless times. I always use them to make bone broth, but if you make them and keep them on hand you can easily replenish protein as well, which makes them useful. Above all, they have no odor and are delicious. I would like to purchase them again.

Translated from Japanese: I’m reordering. Above all, the amount of meat is really nice for this price.

When cooked in a slow cooker, the meat turns very tender and is easy to cook.

Even simple seasoning with salt and pepper and soy sauce is delicious enough without adding too much vegetables and seasonings.

I want to buy it again.

Translated from Japanese: A pressure cooker was used on the product page, but I used a slow cooker.

I simply cut between the bones and threw them into my slow cooker with the appropriately chopped vegetables.

I only used salt and pepper as seasoning.

I turned on the switch in the morning, and 8 hours after leaving it to cook, the super delicious soup is ready.

The meat is fluffy and the soup is rich.

I baked a baguette in the oven, soaked it in the soup and ate it like that.

It is a dish that goes well with both wine and beer.

Thank you for the meal.

Translated from Japanese: Just like it was explained in the cooking instructions on the website, I boiled it in a pressure cooker for 2 hours. When I first read the instructions and saw the mention of 2 hours, I thought it would be exhausting, but it was thankfully relaxing! I cut the ingredients and put them into a pot until they were boiling and put everything inside the pressure cooker afterwards. Personally, it’s important that a dish doesn’t take too long to prepare for a weekend’s lunch. In the meantime, I got a lot of things done! When it was done, it was so soft the meat basically fell off the bone. The soup that I created with carrots as well was delicious, too. I ate it with mashed potatoes, but I think I would’ve liked it more with bread inside the soup. It seems I will be able to have a delicious lunch tomorrow with the leftovers. I used the coupon I received for writing a comment last time. I think I will order meat, used for Thanksgiving or Christmas, again.

Translated from Japanese: It’s a product full of real flesh. Perfect for holidays.

Translated from Japanese: It's wonderful. Correspondence and meat were amazing.

Translated from Japanese: It was delicious. I have no complaints about the taste
However, since it is too much for a family of four to use at once, it would be helpful if you could pack it with at least half this amount, for example 500g.
Also, I thawed the bag in the refrigerator, but blood leaked from the bag and it was a catastrophe…

Decided to give these hearts a try and to my suprise I actually really like them. The first time eating them felt a bit strange, but after that initial reaction, it becomes easy to get used to. Slice them up and fry them in some ghee and add your favorite salt. I dipped them in coconut aminos, otherwise soy would work too. Great place to start for getting into organ meats. Thanks for providing these, I will continue to purchase them.

Translated from Japanese: You can see why lamb meat is so oily. You need to boil it at very high temperature, so it is difficult for some people to handle it.
After all, the fat in his lamb heart is amazing
I'm was surprised about it. It's good to use the meat as it is in a frying pan with oil.
I think it's definitely good for your body

Translated from Japanese: Salt, garlic and black pepper are enough for this meat. It’s the finest gem.

Don’t eat pork very often but couldn’t resist buying because it just looked so delicious and reminded me of special dinners with my family. Ordered instead of turkey or lamb for Christmas dinner and couldn’t have been happier. My slow cooked pot roast was moist, delicious and flavourful. Both skin and meat had a nice, mild, clean taste which I think comes from the way the pig was raised. Will definitely buy again even though it’s a lot for one person. Saved bones for broth.

Translated from Japanese: When I wanted to make a Danish-style roasted pork Flæskesteg, I found this meat with skin and bought it.
When roasted in the oven, according to the cooking method here, the skin turned crispy, the fat was delicious, and the meat part was delicious lean meat, which was very satisfying.
Pork with skin is hard to come by, so I would like to buy it again.

Translated from Japanese: There is no doubt that this meat is delicious.
I misunderstood and thought this is ribs with skin.
I boiled it and it turned out hard so I couldn't chew it
It’s probably delicious when you cook it in the oven.

Translated from Japanese: Without using an oven, I cooked it in a layered pot.
My ingredients were simply salt, pepper and garlic.
I used a big amount of salt, but the outcome was just right and to my satisfaction!
I cut a little more than half of the fat off and stir-fried it with konjac and vegetables for a different dish. That one turned out delicious, too. Even though it was fat, it didn’t cause heartburn.
For those who can’t stop eating, it’s better to cut off only a smart amount of the meat and preserve the rest in the freezer. It’s convenient for days with little time or when you don’t want to cook.

Translated from Japanese: The amount was quite large, so I ate only a selected number of slices for different times. They became a small beer snack and the taste was delicious, so I was very satisfied. Thank you for your safe products.

Translated from Japanese: It was delicious last time, so this is my second purchase. It contains 300g, but about 250g can be eaten by oneself in no time. I used to cook it as it is, but I think it's okay to boil it next time. I will buy it again.

Translated from Japanese: You can eat it with a peace of mind and it’s very delicious! I think I will order it again.

Translated from Japanese: I've been eating thick-sliced beef tongue a lot these days, so I felt this was quite thin. I lightly seasoned it with salt and pepper and served it with green pepper miso. It was easy to eat and very delicious.

Translated from Japanese: Delivery was quick and it was very delicious.
I was looking for safe meat, so I’m happy.

Translated from Japanese: I baked it with the method mentioned below. I will buy it again!!!! It's delicious!
1) Thaw in the refrigerator
2) Take out of the refrigerator to reach room temperature
3) Put olive oil in a vat and add olive oil to the whole meat.
4) Put the wire mesh in another vat and put the meat on the wire mesh (to reduce the area in contact with the hot metal).
4) Preheat the inside of the oven to 85 degrees (My microwave oven can only go up to about 85 degrees even if the setting is 100 degrees, but this seems to be good)
6) Place in the oven and heat for 45 minutes. Do the work of applying olive oil in 3) every 10 minutes and turn it upside down.
7) After heating, heat the iron skillet well (about 230 degrees), add 1 tablespoon of butter (I used unsalted French butter from this website) and bake for 20 seconds on the front side, 20 seconds on the back side, and 20 seconds on the sides.
8) Put the meat back in the bat of 4), cover it and leave it for 10 minutes. During this time, serve the garnish on the plate.
9) Cut diagonally to a thickness that is easy to eat (about 8 mm in my case) and serve on a plate.
10) Sprinkle 1.2 g of salt and sprinkle with black pepper (it was surprisingly delicious even with salt and pepper).