Also called the Haneshita ハネシタ (chuck flap). The most beautiful marbling can be found in this cut and only small portion can be found in the carcass which makes it extremely rare. It literally means 'cushion or little pillow'. It is as tender as the filet mignon with rich umami taste. Product: Kagoshima, Kagoshima Prefecture Origin: Japan
Thickness : 1/2 inch -3/4 inch cut
Yield and Quality Grade : A5+ BMS-12
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Matsusaka Prefecture
Famously known in Osaka, served in Matsusakagyu Yakiniku M--, this luxurious brand is included in the three Sandai Wagyū, the "three big beefs" together with Kobe and Omi. Only Japanese Kuroge (black cattle ) is reared and cuts of meat need to pass the strict standards in order to be sold as the ‘Matsusaka’.
