WAGYU TEPPANYAKI / CHUCK FLAP EDGE ROAST

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The dry-aged Teppanyaki Cut, also known as Chuck Flap Edge Roast or Zabuton Steak, is one of our favorite Wagyu cuts. This special cut is carefully taken from the transition between the neck and the back. Its characteristic aroma and tenderness are well-known among Wagyu fans.

The dry-aged meat is extremely marbled in its classic form and an amazingly buttery piece of Wagyu meat. In Japan, thin slices of about 1 cm thick are cut from the Teppanyaki Cut and briefly seared on the teppanyaki plate, resulting in an incomparable taste experience. These tender slices are also excellent for a traditional Shabu Shabu, where the meat is thinly sliced and briefly cooked in hot water.

Perfect for preparation on the teppanyaki grill or in the pan, the juicy Wagyu Teppanyaki offers an authentic Japanese dining experience.

This special Wagyu cut is also known as the Denver Cut and is a rather rare and exceptional cut, which is why it is often sold out. Treat yourself to this culinary specialty and experience Kobe meat like in Japan in your own home.

Pan / Grill / 800 Degrees

Traditionally, the Teppanyaki Cut is sliced into approximately 1 cm thin slices and briefly seared on the Teppanyaki plate.