|Katasankaku is the largest muscle tissue in the shoulder section, known as Kata (Japanese), and prized for its evenly-distributed meat and fat. With a texture that appeals to those who prefer less fatty cuts, it is often considered the gateway to the world of Wagyu beef, boasting a balanced, medium-firm texture that satisfies many palates. What's more, Katasankaku is closely connected to Misuji, a neighboring muscle that imbues the meat with its signature tenderness. This cut is typically reserved for upscale dining establishments, as its marbleized texture and rich meaty aroma are hallmarks of quality and exquisite taste.
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