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Beef and beef offal are exported to Japan and Hong Kong from establishments authorised for the respective markets. A list of authorised establishments can be found on the Chief Veterinary Inspectorate’s website. Products destined for these markets are issued with Health Certificates for beef and beef offal before export.

European producers and exporters supply Japan and Hong Kong beef cuts according to customer specifications. Frozen goods are most often shipped, but it is also possible to order chilled, portioned and vacuum-packed beef. Our existing Japanese and Chinese partners most often request the following beef carcass parts:

1. Tongues

1. Tongues

these beef cuts are prized by the Japanese for their versatility. They are characterised by their significant fat marbling and delicate, distinctive scent and flavour.

2. Beef neck

2. Beef neck

this is a fragment of the forequarter, from the cervical section to the anterior dorsal section. The neck is compact, juicy and flecked with fat. It can be prepared as a roast but is equally suitable for long braising, grilling, stews and stock.

3. Chuck

3. Chuck

this is the portion of the forequarter of beef situated in the anterior region of the breast, encompassing the thoracic vertebrae and the upper segments of the ribs. The meat is coarse-fibrous, interspersed with fat and membranes. It is well-suited for various cooking methods such as roasting, stewing, and cooking. Additionally, it can be sliced into steaks or minced.

4. Brisket

4. Brisket

this portion is derived from the lower forequarter and is exceptionally suitable for producing savoury broths and various soups. The high content of bone and cartilage lends broths made from this meat a rich ‘umami’ taste and dense consistency. Brisket can also be used in stews, roasted and braised dishes, chops, burgers, or as a filling for casseroles, etc.

5. Fore shank, hind shank (beef shank)

5. Fore shank, hind shank (beef shank)

it is the middle part of the limb that’s severed at the elbow or knee joint level, along with the bone (subcutaneous – anterior shin or shin and tarsal – posterior shin). The meat is abundant in collagen and is heavily lined with membranes and tendons. It is best for slow cooking, roasting, or stewing and can also be used to make essential broths and jellies. Minced meat from the shank is relatively sticky and used for buggers.

6. Beef tendons

6. Beef tendons

they are typically obtained from the legs of cattle. This beef part contains high amounts of collagen. Tendons find application in various Asian cuisines, particularly Japanese cooking, where their collagen content and the profound ‘umami’ taste obtained upon cooking are highly cherished. Before cooking, they possess a considerable amount of fibre, requiring a lengthy cooking time of around 8 hours to attain a tender texture. Broths prepared from tendons are characterised by a rich and flavoursome taste.

7. Short rib

7. Short rib

this part is situated in the middle of the thoracic region. It contains rib bones without cartilaginous ends. The meat consists of thin layers of muscle interspersed with fascia and fat. Short ribs can be used as a base for aromatic broths and other soups and are also excellent for stuffings and dishes that require long braising or cooking. Bone-in ribs are the famous ribs stewed or grilled, e.g., in a sweet-sour sauce.

8. Hanger (hanger steak/butcher’s steak)

8. Hanger (hanger steak/butcher’s steak)

it is the best part of the diaphragm muscle. The meat is extremely tender, has a subtle texture, and is versatile for use in various recipes. It is a good choice for preparing short-fried (one-minute) steaks.

9. Top round

9. Top round

it is derived from the tail section of the thigh. It is a relatively lean meat, characterised by thin muscle fibres with little connective tissue. Owing to its tenderness, top round is used primarily for beef roulades or rolls. It is also suitable for beefsteaks, steaks, and stews.

10. Wing

10. Wing

this is a fine-fibred and succulent section of the thigh with bone. It is appropriate for whole-roasting and quick cooking in smaller cuts, such as stir fry or thin (one-minute) steaks.

Trimmings

Trimmings

these are the meat remnants obtained after cutting the carcass into smaller pieces, sorted according to the meat-to-fat ratio. They are often used to make minced meat.