Beef
The Best Selection of Beef from all over the world. We have our popular Grass-Fed Beef, Steaks, Block meat perfect for roast, and ground beef for hamburger！Enjoy the best beef directly imported from The USA, Australia, and New Zealand!!!
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【※EXPIRES ON 2024/7/3】 New Zealand Grass-Fed Beef Ribeye Slices 200g￥690 (txInc) 50%OFF ￥1,380Out of stock -
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Beef's FAQ
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What Nutrients does Beef have？Each part is different. However, it mainly has Protein that builds your body, Fat that becomes your energy, Carnitine that burns fat, Vitamin B12 that helps metabolism, Iron good for blood, and Zinc that helps your immune system.
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What are the Features of Beef from each country?Beef made in The USA is raised in a vast farm which allows them to have big-size cuts. The beef made for Japanese Market is raised eating corn or beans with good-quality which we call them Corn-Fed Beef. Corn-Fed Beef is tender and sweet. Beef made in Australia or New Zealand is raised in vast pasture which means they are mostly Grass-Fed Beef. The meat has more lean than normal meat and you can enjoy the actual flavor and aroma of beef. High-Protein and Low-Fat.
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Which Cut do you recommend to people on a diet?Depends on how you cook and where the beef is from. However, Filet has Low-Fat and Low-Calories in general. Among beef-cuts, it has the least amount of exercise which makes it Low-Fat and Low-Calories with simple taste.
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Which Cut is easy to bite for children and elders?Depends on how you cook, Filet is very tender and easy to chew on. Also Ribeye is cheaper than Filet and less fatty than other cuts and tender. People from wide-range of ages like it.
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How long does it last?For Frozen Steaks, it's 3 months ～ 6 months approx. Check the EXPIRATION DATE written on the label on package. For Chilled Block Meat, it's about 10 days if kept in fridge. Cut it and get rid of air as much as possible when wrapping/putting in a bag then
Beef's Review
Grass-Fed Beef One Pound Ribeye Steak (Over 450g!)
Best in Japan
Meat Guy has the best steaks you can buy for bbq in Japan!
Grass-Fed Beef Striploin Block (500g)
Thick and falvorful!
Very flavorful and thick. Was perfect bbq'd with just salt and pepper. Recommended!
Grass-Fed Beef Filet Mignon (250g)
Best Steak I've ever Made
1) defrost, then dry off meat, and cover with 1% of meat's weight in salt (mine was 260g so 2.6g salt). Set on plate uncovered for 24 hours in the refrigerator.
2) sous vide 2-3 hours at 53C. I use the Anova Nano but it shouldn't matter.
3) dry off again, COMPLETELY, and deep fry in lard at 190C for about 50 seconds, until brown color is perfect.
Even without pepper, garlic, etc., it really tastes great, in addition to the famous tenderness. I've had the same cut at nice restaurants (e.g. Zuma) with practically no taste, so kudos to Meat Guy for sourcing some beef for us with intrinsic flavor.
Grass-Fed Beef Filet Mignon (250g)
Excellent larger-size tender fillet steak
The 180g and 250g filet mignon are both nice thick-cut steaks. 250g makes a good meal for two in my opinion although it depends on your appetite. This over half-pound steak is a bit too large for just me these days. Quality is excellent, the only problem is price (a few times a year it's on sale and becomes better value). Recommended accompaniment : pepper sauce, served with roast potatoes and veg. We have them for special occasions (birthdays, etc.)
Grass-Fed Beef Petite Filet Mignon (180g)
Good quality, soft fillet steak
The 180g and 250g filet mignon are both nice thick-cut steaks. 180g makes a good meal for one or a slightly smaller meal for two although it depends on your appetite. Quality is excellent, the only problem is price (a few times a year it's on sale and becomes better value). Recommended accompaniment : pepper sauce, with roast potatoes and veg. We have them for special occasions (birthdays, etc.)
