Look for the coloured tags in store

 $100/KG ($50/500g)

 $85/KG ($42.50/500g)

 $80/KG ($40/500g)

$75/KG ($37.50/500g)

$65/KG ($32.50/500g)

 $55/KG ($27.50/500g)

 $49/KG ($24.50/500g)

 $45/KG ($22.50/500g)

 $39/KG ($19.50/500g)

Serving Suggestions

たたき(tataki): Thinly sliced meat that seared on the outside and left very rare inside. Served with a citrusy soy sauce.

すき焼き(sukiyaki): Thinly sliced beef simmer in hot pot using a mixture of soy sauce, sugar, and mirin.

焼肉(yakiniku): Japanese style of cooking bite-sized meat and vegetables on gas/electric griller

しゃぶしゃぶ(shabushabu): Japanese hot pot similar to sukiyaki but more savory and less sweet

刺身(sashimi): fresh raw meat sliced into thin pieces

ユッケ(yukke): Japanese steak tartare seasoned with soy sauce, sugar, salt, sesame oil etc. Served with a raw egg yolk

煮込み( nikomi): Japanese style stew or casserole

オッソブッコ(osso bucco): Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth

シチュー(Stew): Japanese style stew or casserole

肉じゃが(niku jyaga):a Japanese dish of thinly sliced beef, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables

味噌煮込み(miso nikomi): Japanese style stew or casserole with miso paste

コロッケ(korokke):Japanese style deep fried dish in usually patty-shaped, originally related to a French dish, the croquette