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Japanese A5 Kata Sankaku Steak (Shoulder Clod)

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Know your cut

Kata Sankaku (Shoulder Clod)

We love the rich flavour and versatility of Kata Sankaku, a prized cut from the shoulder clod of premium Wagyu beef. Renowned for its balance of tenderness and bold beefy flavour, this cut is perfect for both grilling as steaks or slicing for yakiniku.

Ideal for those who love options, Kata Sankaku shines on the grill as an affordable yet satisfying steak, or when thinly sliced, it becomes the star of any yakiniku feast. Its natural marbling ensures each bite is juicy, tender, and packed with flavour.

Whether you’re hosting a BBQ or preparing an authentic Japanese meal, Kata Sankaku offers premium quality without breaking the bank. A must-try cut for steak lovers and yakiniku enthusiasts alike!

THE FINER DETAILS

Information

This wonderful rare beef is from Japanese Black Cattle, Wagyu of exceptional quality, raised on the tropical Kyushu Island in the Kagoshima prefecture, Southern Japan. The World class Kagoshima Wagyu beef we are cutting here is currently known for being the Winner of the “Wagyu Olympics”, the Best Beef in Japan. The plethora of soft, buttery, intricate marbling throughout each cut is quite simply extraordinary and nothing short of mesmerising. The fat of this Wagyu is nothing like any other with its low temperature melting point that makes for the most sensational of dining experiences. As with most steaks we recommend cooking rare but be careful, this meat cooks very quickly.

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