Chicken, the original thing that other meats sometimes taste like.

Whole boneless chicken breasts. Each breast about 220 grams.
Keeping fresh frozen chicken breast in stock is a little tricky. Sometimes when the market is short, the packers ship everything in chilled form and rely on the downstream distributors to freeze it. There is nothing wrong with this other than that the individual bags will have an expiration date for chilled storage which is much shorter than the two years given for frozen storage and one package might have both dates on it. If you are OK with that, then our chicken breasts are a good deal and tasty too!
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Raw chicken tenders in a 2 kg pack. "Sasami" in Japanese, these are chicken fillets cut from the breast. More so than breasts, tenders stay moist when breaded and fried, they are also great basted in barbecue sauce and cooked up on the grill.
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In my opinion, the tastiest part of the chicken. Karage anyone?
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Buffalo wings. Drummettes. These are the little drum-stick looking section of the wing, really meaty!
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The whole thigh and leg. 4 pieces in one pack
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A 2 kg bag of chicken livers for aspiring pate-ers everywhere! Well everywhere in Japan at least.
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This item always makes me think of Bill Cosby. A 2 kg bag of frozen hearts. A yaki-tori favorite in Japan.
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What Nagoya is famous for. These are the wing including the tip. I mix these with the drummettes (tebamoto) when making hotwings - just deep fry then swish around in a bowl with our barbecue sauce spiked with vinegar and a pinch of cayenne.
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These whole chickens are great. Pop one in the oven and in 45 minutes you have dinner for two.(About19x11x10cm)
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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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A big ol' bag of bones for stock.
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A BIG (3.2 Kg!) roasting chicken. These are fully matured birds with loads of breast and thigh meat, perfect for roasting or stewing. These have been pre-brined and seasoned so all you have to do is defrost and pop them in the oven.
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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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A big barbecue set, enough for 10 – 15 people. The set includes a 2 kilo block of striploin, a 1 kilo block of pork loin, 2 racks of baby back ribs (about 400 gm each), 4 pieces of chicken leg & thigh, a pack of our original Spicy Sausages, a bottle of BBQ sauce. Also makes a great gift . Now all I need is 10 – 15 friends...
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Just fry-up these wings and cover in sauce for instant, naked, gratification.
You get:
1 bottle of our Naked Wing Sauce (S)
1 mixed pack of 5 X tip-off wings (tebanaka) and 5 X drummettes (tebamoto)
messy fingers
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New!
The Meat Guy's Original Naked Wing Sauce - Your wings will never go naked again! We set out to make the best buffalo wing sauce ever and we did even better - this stuff is awesome. Really, those girls at that restaurant chain that rhymes with "tooters" were all seriously drooping once they heard about this. It's spicy, bold, even just a little smoky, slather it on wings or anything else that needs some dressing up. Everything will just be naked without it.
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