TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF PROUDLY DISTRIBUTED BY:
THE STORY OF US Andrews Meat Andrews Meat is the trusted name in portion control and value added meats for the food service industry. The highly skilled production team are the strength and backbone, allowing the business to consistently deliver high quality and exacting standards to customers on a daily basis. In total, Andrews Meat processes more than 8 million kilograms of meat products each year. Andrews Meat represents a variety of brands, a number of which are company owned. Andrews is involved in the entire process from paddock to plate for company owned brands, from the farm, through processing, marketing and quality assurance. For exclusive brands Andrews Meat manages product distribution and marketing. Andrews Meat has a significant international presence, currently exporting premium quality meat products to 25 destinations throughout Asia, North America, the Middle East and Europe. The Andrews Meat reputation for quality is recognised abroad with company owned Wagyu and Angus brands distributed to high-end retail and food service clients.
BEHIND THE BRAND Tajima Wagyu Tajima Cross bred Wagyu beef was launched by Andrews Meat Industries in 2007. The brand has flourished both domestically and internationally and is now offered to restaurants across the country and is seen on high end restaurant and hotel menus in over 15 different countries. Tajima is the most famous of all the Wagyu bloodlines, originating from the Hyogo prefecture in Japan. They are generally smaller framed with slower growth rate but produce excellent meat eating quality with a large eye muscle and superior marbling. They are thought to be ideal for the production of F1 or Crossbred cattle. 5
THE JUICY DETAILS Characteristics Product of Wagyu Beef Specifications • Highest quality beef in the Brand: Tajima Wagyu Beef world Location: NSW & Victoria, Australia • Renowned for its Breed: Crossbred Wagyu distinctive marbling and Beef flavor Feed: Minimum 400 days • Contains Omega 3 and grain fed on a specially Omega 6 formulated Japanese Diet Marble score: 4-5, 6, 7-8, 9+ • Increased marbling Meat colour: 1a-2 enhances the ratio of healthier mono-saturated Fat colour: 0-2 fats compared to regular beef Halal approved Free of Hormone Growth Promotant (HGP)
7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 Wagyu 23 13 & 14 22 Beef Cuts CHUCK TAIL FLAP RIB EYE D-RUMP KARUBI 1 8 15 22 CHUCK EYE ROLL STRIPLOIN TENDERLOIN KNUCKLE 2 9 16 23 CHUCK TENDER HANGING TENDER OUTSIDE SKIRT TOPSIDE 3 10 17 24 OYSTER BLADE INTERCOSTAL INSIDE SKIRT OUTSIDE FLAT 4 11 18 25 CHUCK RIB MEAT SHORT RIB MEAT TRI-TIP EYE ROUND 5 12 19 26 BOLAR BLADE DECKLE FLANK STEAK 6 13 20 RIB EYE CAP P.E. BRISKET FLAP MEAT 7 14 21
CHUCK TAIL FLAP CHUCK EYE ROLL 1 2 A very versatile cut that is commonly cut into Yakuniku pieces for This cut requires slow-cooking techniques that break down the BBQ. This cut can also be broiled, grilled, braised and pan fried. connective tissue. Once this process is complete the meat has a The tail flap is packed with flavour and very versatile. great gelatinous texture that is perfect for curries and stews. Interestingly the chuck roll incorporates a muscle that is found in the Rib Eye. When broken down and cooked correctly this is one of the best value cuts in the market. COOKING SUGGESTIONS: COOKING SUGGESTIONS: BRAISE, ROAST, STEAK BRAISE, SLOW COOK, STEAK, PULLED BEEF, SHABU SHABU, YAKINIKU CHUCK TENDER 3 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 A chuck tender roast is one of the most succulent cuts of beef 22 available. It comes from the shoulder and neck area of the cow. This cut is incredibly flavourful and juicy. This makes it a versatile cut for braising and for pot roasts. This is a very easy cut to cook and perfect for a lunch buffet. COOKING SUGGESTIONS: BRAISE, ROAST, STEAK
OYSTER BLADE CHUCK RIB MEAT 4 5 A perfect low cost option that if prepared correctly with the Once the connective tissue is broken down this meat has a great removal of sinue becomes a tender, flavourful cut that rivals the flavour. Marinating for barbecuing and braising are two preferred more popular rib eye. The Flat Iron steak famous in restaurants methods for this versatile cut. around the world is derived from this cut and has very little wastage. COOKING SUGGESTIONS: COOKING SUGGESTIONS: FLAT IRON STEAK, ROAST BRAISED, PULLED BEEF, SLOW COOK, MINCE, GRILL BOLAR BLADE 6 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 The bolar blade comes from the shoulder and is the ideal cut for 22 a beef pot roast. It is an inexpensive cut which is easily carved. The bolar blade has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time. COOKING SUGGESTIONS: BRAISE, ROAST, STEAK, STIR FRY, SLOW COOK, PULLED BEEF
RIB EYE CAP RIB EYE 7 8 A cut that exhibits the best of both worlds, tenderness and taste. The Rib Eye is the perfect mixture of tenderness and flavour. The The Spinalis Dorsi muscle is a prized piece of beef that can be cut Rib Eye also has a great fat to meat ratio that makes it extremely into thin strips that will melt in you mouth with all of the flavour of a versatile to various cooking methods. perfect Rib Eye. COOKING SUGGESTIONS: COOKING SUGGESTIONS: STEAK, BBQ GRILLED, ROAST STRIPLOIN 9 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 The Striploin one of the most popular cuts in the market. It has a 22 layer of fat at the top of the muscle that generates an incredible flavour whilst also keeping the meat moist when cooking. COOKING SUGGESTIONS: GRILLED, ROAST
HANGING TENDER INTERCOSTAL 10 11 The Hanging Tender or Onglet as it is commonly known is one of Intercostal muscles are derived from and in between the ribs of the butchers best kept secret. The Hanging tender has an the Hindquarter and Forequarter. Due to their proximity to the amazing flavour and is extremely tender. This cut is best served bone they are a very tasty and juicy cut. They are perfect for rare to medium rare and is a perfect grilling option. barbequing options and their intersting shape makes for some great plating ideas. COOKING SUGGESTIONS: COOKING SUGGESTIONS: GRILLED, STEAK, SLOW COOK JAPANESE BBQ SHORT RIB MEAT 12 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 Very tender and flavourful when brasied but also very versatile for 22 barbequing. COOKING SUGGESTIONS: BRAISED, ROAST, GRILLED
DECKLE P.E. BRISKET 13 14 These are BBQ Pieces that are ideal for stir fry. Deckle can come Perfect for pulled beef this cuts can be used as a classic BBQ cut in different sized pieces but are packed with flavour. or as a slow cooked roast to break down the connective tissue. When cooked the high fat content makes for tasty and juicy piece of meat. COOKING SUGGESTIONS: COOKING SUGGESTIONS: BBQ, SLOW ROAST SLOW ROAST, BRAISE, PULLED BEEF, SLOW COOK, SHABU SHABU D-RUMP 15 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 An underused cut in South East Aisa this cut is once removed from 22 the striploin at a far reduced price. The D-Rump has the tail section removed making for an even shape that can be cut into steaks or braised as desired. COOKING SUGGESTIONS: ROAST, STEAK, STIR FRY, JAPANESE BBQ
TENDERLOIN OUTSIDE SKIRT 16 17 The Tenderloin is as the name suggests, is extremely tender. It is has The outside skirt steak is derived from the plate section of a a texture that is easy to break down. This is a small muscle found carcass, this cut situated below the rib and between the brisket just below the striploin. and flank. This cut needs to have the membrane and sinew removed before cooking. COOKING SUGGESTIONS: COOKING SUGGESTIONS: GRILLED, THICK STEAK GRILLED, STEAK, SLOW COOK INSIDE SKIRT 18 7 & 8 9 1, 2 & 3 15 24 10 4 16 26 5 11 & 12 19 20 25 6 17 18 21 23 13 & 14 This thin chain of meat creates an interesting shape that is unique 22 compared to many cuts of beef. This is an ideal cut for stir fry and is beginning to gain in popularity. This cut should be cooked medium-rare. COOKING SUGGESTIONS: STEAK, SLOW COOK, PULLED BEEF
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