The beef and offal are exported by plants listed on the General Veterinary Inspectorate website as approved for Japanese market in terms of beef and beef products. Before exporting, the products for the Japanese market obtain the Beef and Offal Health Certificate.

Polish producers and exporters deliver to Japan beef elements according to the customer specification. Frozen meat is delivered most often, but chilled, portioned and vacuum-packed beef can also be offered. Our Japanese partners most often ask for the following parts of bovine carcasses:

1. Tongues

bovine parts of versatile use, appreciated by the Japanese. They have a significant amount of intramuscular fat content and a delicate, specific aroma and flavour. The ox tongues exported to Japan meet the detailed requirements of the receiving country. The product is prepared in accordance with the “procedure of cutting out the ox tongues for export to Japan.”

2. Hanger steak

the best part of the diaphragm muscle. Very tender and delicate meat of versatile culinary use. Most often used for minute steaks.

3. Middle rib and chuck

a fragment of the forequarter, top part in the fore breast part. This element contains bones – breast vertebrae and top section of the ribs. The meat has thick fibres, marbled with fat and membrane. Can be roasted, stewed, cooked; steaks also can be portioned out of it. Also used in the minced form.

4. Topside

a fragment of the hind thigh from the tail part. A relatively lean meat, with thin fibres and a low content of connective tissue. Due to its tenderness, it is used to make meat rolls or beef roulades. Also suitable for steaks and goulashes.

5. Breastbone

a fragment of the bottom forequarter. An element with bone and cartilage, perfect for making aromatic stock and other soups. The bones and cartilage give the stock a rich “umami” taste and thick consistence. The breastbone can also be used in the ground form to make cutlets, burgers or as a filling for gratins.

6. Neck

a fragment of the bottom forequarter from the neck part to the fore dorsum. The meat is compact, juicy and marbled with fat. Can be made as a roast. Suitable for long stewing, for goulashes, and also for stock. Also used for grilling, when cut into thick slices.

7. Wing

fragment of a leg with bone. Contains thin-fibres and juicy meat. It is suitable for roasting as a whole, and also for quick heat treatment in smaller portions, e.g. as a stir fry or thin minute steaks.

8. Fore, hind shin

a middle part of the limb cut off at the elbow or knee joint. This beef element is cut out with the bone (fore or hind shin bone) and contains a lot of collagen. The meat is very interbedded with membranes and tendons. Perfect for slow cooking, roasting or stewing, e.g. to make thick stock, jellies or ground mass. Ground meat is rather sticky, used e.g. for burgers.

9. Tendons

usually from cattle legs. This element contains a lot of collagen. Tendons are used in some Asian cuisines, including the Japanese one, where they are valued for collagen and rich “umami” taste after cooking. Before the preparation they are usually very fibrous, hence they require long cooking (about 8 hours) to become tender. Stock made from them is of rich and full flavour.

10. Short rib

a middle part of the breast. Contains rib bones, without cartilage ends. The meat consists of thin layers, interbedded with fasciae and fat. The short rib can be a base of aromatic broth and other soups, it is also perfect for courses that require a long stewing or cooking. The boneless short rib is used also for stuffing. The short ribs with bones are the famous ribs, stewed or grilled, e.g. in a sweet and sour sauce.

11. Trimmings

meat pieces left after cutting the carcass to smaller elements, sorted by the meat-to-fat ratio. Often used to make ground meat.