Products From 500-999 Yen--Bargains!

At last you can enjoy real Jerky here in Japan. Each of The Meat Guy's Jerky Collection as sampler set, great price and even greater taste!
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Now with Pure Maple Syrup - 100% Natural!
Breakfast just got better; we put the awesome taste of maple syrup in a sausage. Fry up some of these with some hotcakes and you've got an instant classic on a plate. mmmmmmm, goooooooood eatin'
9 links per pack.
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Our Herb sausage made into a patty. One pack is four 100 gm patties.
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Beef Liver. Now you can subject your children to Liver-n-Onions. Coming soon: Boiled spinach and Castor Oil!
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Awesome pesto sauce! Lots of garlic and tons of flavor, a little bit goes a long ways towards making your pasta taste better. It's frozen so it tastes fresher than shelf stable sauces.
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Lamb shoulder, sliced thinly for stir fry, yaki-niku, or anything you can think of that calls for sliced lamb. If you toss this into a pan with some sliced onion, a little bit of our awesome Stake Spice, and melty cheese you can make up a pretty fabulous "Sidney Cheese Steak" served up on one our ciabattas.
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A big (little) pack of chicken wings.
5 pieces of chicken wings with the tips removed, called "tebanaka" in the local parlance. These come from the USA.
5 pieces of the drumstick looking part of the chicken wing, called the drummette or "tebamoto" in Japanese. These come from Brazil.
Fry these up, coat them with our Naked Wing Sauce, go wild.
*Hint: Coat the wings with corn starch before frying for crispier wings.
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If you have any connection to latitudes south of the Mason-Dixon line then you probably need to eat these on New Year's Day for good luck. These are dry white Lobiya beans so the black eye is not as prominent as in the canned version, it’s hidden with mascara and sun glasses, just like they do down in Dixie.
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We hand make these sausages ourselves and are sure you will love them. These are traditional English flavor, we don't really know what that means, but they seem to be very well received by Brits, Welsh, Aussies, just about anyone from a place with the Queen on their currency, and several places with no Queen at all. Like all of our house-made sausages, we add no artificial preservatives or colors, just fresh ground pork and our own special blend of seasonings, stuffed by hand. 5 sausages per pack.
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For those budding picklers out there...
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Pure durum wheat semolina. My favorite pasta, sauté anything, put it on top of cous cous, and bam! You're eating ethnic tonight! Ready in 5-6 minutes.
A little 500 gram bag makes a LOT of cous cous, by the way
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The front shank on the bone, with the skin. Really meaty, high quality Eisbein. Slow roast it, braise it, or pickle it. This is pork meat from Austria, free range, natural, alpine pork from an area with some of the strictest agricultural standards in the world.
One piece is enough for two if used as the main dish.
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We sometimes come across some products of exceptional quality and use these for our "Black Label" line. These steaks are really nicely marbled and a higher quality grade than our regular rump steaks. If you want to impress then something like this will do the trick. And no we didn't copy that "Black Label" thing, it's just that our printer is black and white and well, everything else is "White Label"...
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Our English style sausage in a patty. 1 patty is 100 grams and there are 4 patties per pack.
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Tender ostrich gently seasoned and skewered. All you have to do is thaw and throw on the grill. If you've never tried Ostrich, or tried it and didn't like it you need to taste this. This is really, really good! One package has 5 skewers
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Our version of an Italian New Year's tradition (can be eaten any time of year). This is our most rich and flavorful sausage, we make these by adding a little rind-on pork belly and Parmesan cheese to our sausage grind, then spice it with cinnamon, nutmeg, and just a touch of basil. 3 sausages per pack.
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If you order this we assume you know how to cook it.
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Fine ground, low fat pork mince.
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Straight from Turkey, where it's called Hellim cheese, this is the traditional Cyprian cheese that is great grilled.
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Get started on that curry. This is enough cumin for a whole lot.
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Save your bottle, save the Earth, our killer Stake spice in a bag.
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The fillet of pork. Great for medallions or cook it whole and carve.
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If you've ever wanted to make your own sausages this is a good starting point. This a natural lamb casing on a pipe. The size is 18/20 mm, this is the size we use for our unNatural Boerewors sausages and our Maple Links. These come salted so all you have to do is rinse and then soak until soft and you are ready to stuff.
One pipe is about 4-5 meters and you can make about 2-3 kilos worth of sausages with that, depending upon how often you link.
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The sweetest and breadiest lamb sweetbreads you will ever encounter.
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About20x12x11cm)
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An essential ingredient in hummus.
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Crispy crust pizza, add some ham and salami and dinner's ready in 6 minutes.
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French duck legs, Cuisse de Canard. Larger than the legs above, I highly recommend this item.
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The whole thigh and leg. 4 pieces in one pack
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Finely ground garlic powder, keeps vampires away without all the fuss of pealing fresh garlic.
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We aR re-righting the book on spise!!! This is our own special blend and includes Italian sea salt – a perfect match for any of our steaks, chops, or chicken. Once you try this on roast potatoes you will never look at a spud the same way again. Now in a new, BIGGER, W-I-D-E mouth bottle, with eco-friendly re-fills. Stake Spice
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Very tasty little Lamb steaks. 2 steaks per package.
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Very beefy tendon.
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Corn bread, corn biscuits, corn meal stuffing, and of course, corn-dogs! Now you can make them all yourself.
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Veal bones for making your own stock. Bake them in the oven for a couple of hours, then simmer for a day or so, reduce, reduce, reduce. If you have a dog, your dog would also love these bones! Comes in a 2 kg pack.
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These kebabs might bite back! Farm raised Australian crocodile seasoned with our special crocodile spice and skewered for easy adventure. One pack is five 25 gram kebabs. Special offer, buy 853 packs and get a free handbag!!
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Whole quail from France. Frozen in packs of two, each bird weighs between 140 and 160 gm, so each pack is about 300 grams.
These are partially de-boned, just the wings and legs bones left on, which makes them super easy to cook and you will look like a real chef, even more so if you have a hat.
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Black pepper corns ready for the mill.
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Lamb's liver is packed with vitamins and is really good for you. Caution: these livers are for eating, do not attempt a DIY transplant !
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Our milano salami is mild enough that even kids like it, but tasty enough that it is on the menu at some of the best Restaurants in Japan. This salami has been cured and then fermented before aging. The fermentation gives it a complex flavor; a little bit sweet, even a little citric, that makes it go great with cheese or in a salad.
Not like you'll ever find out though, once you open the pack and have a slice it will be gone before you can locate the lettuce....
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Thick, Hot, and Smokin’ BBQ Sauce. Maybe the best American BBQ sauce you will ever have and it’s only available in Japan. This is our own recipe and you will love it! Great on ribs, roasts, and chicken - mix it with ground beef for a BBQ burger.
We make this sauce super thick so you can customize it to suit your taste.
-Mix with ketchup for a “Kansas City” style sauce.
-Mix with mustard for “Carolina” style.
-Add vinegar and cayenne powder for a great wing sauce.
-Try it with soy sauce as a yaki-niku tare.
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Elvis fans everywhere can rejoice, we’ve got big fat lamb chops! Two frenched chops per pack, just lightly season and grill rare to medium rare.
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Canned tomato paste from Turkey - double concentrated. Tamek brand. 　
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Our Boneless lamb leg, sliced thin(about 3 - 5 mm) perfect for the local "Genghis Khan" speciality. Stir fry this with a little of our awesome Stake Spice and you can't go wrong!
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Ciabatta, my favorite sandwich bread! At 75 grams this makes a BIG sandwich – perfect for pulled pork BBQ. This is ready to use strait out of the freezer, or you can warm it in the oven or toaster for a fresh-baked taste. This is our "go-to" bread for sandwiches and pizza-toast, it's awesome sliced thin and toasted to use for dipping instead of crackers or chips (or crisps, if you will). You may never eat white bread again!

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This is an awesome farmhouse style bread from Switzerland. Thaw and bake at 180 degrees for about 15 - 20 minutes for a thick crunchy crust and fresh baked flavor. Cut off the top, scoop out some of the inside, and fill it with your favorite chowder and you can have soup with no dirty dishes!
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Phredy's Beer Brats – our original version of a Wisconsin favorite with beer from our buddy Phred Kaufman up in Hokkaido, check him out at www.ezo-beer.com
To do these up right you should first simmer them in beer with some browned onions, then grill them. That's right, beer in the sausage, then sausage in the beer, mathematically it looks something like this: Perfect Brats = grilled sausages X ((beer simmering + onions browned with olive oil) X (sausage X beer in the sausage)). 5 sausages per pack.
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You'll be spreken ze Mexican after a dose of our taco spice. Just mix with ground beef, pork, or chicken breast and "ai caramba!" - you've got tacos. Start with one teaspoon per 400 grams meat for milder tacos and go up from there. You can also make a mean Cajun shrimp, chili, cocktail sauce, basically anything is better with a pinch of our taco spice.
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One whole honeycomb tripe. A yaki-niku favorite and a necessity for many ethnic dishes. (No bees were harmed in the making of this tripe)
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The Meat Guy's Stuffing Mix – Perfect stuffing almost every time.
Everything you need to make perfect stuffing (also known as dressing). Two kinds of bread, sausage, and spices. Just add water and bake. Includes complete instructions...
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