TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF - PROUDLY DISTRIBUTED BY: Indoguna
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TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF
PROUDLY DISTRIBUTED BY:
THE STORY OF US
Andrews Meat
Andrews Meat is the trusted name in portion control and value added meats for the food service industry. The highly skilled production
team are the strength and backbone, allowing the business to consistently deliver high quality and exacting standards to customers on
a daily basis.
In total, Andrews Meat processes more than 8 million kilograms of meat products each year. Andrews Meat represents a variety of
brands, a number of which are company owned. Andrews is involved in the entire process from paddock to plate for company owned
brands, from the farm, through processing, marketing and quality assurance. For exclusive brands Andrews Meat manages product
distribution and marketing.
Andrews Meat has a significant international presence, currently exporting premium quality meat products to 25 destinations throughout
Asia, North America, the Middle East and Europe. The Andrews Meat reputation for quality is recognised abroad with company owned
Wagyu and Angus brands distributed to high-end retail and food service clients.
BEHIND THE BRAND
Tajima
Wagyu
Tajima Cross bred Wagyu beef was launched by
Andrews Meat Industries in 2007. The brand has
flourished both domestically and internationally
and is now offered to restaurants across the
country and is seen on high end restaurant and
hotel menus in over 15 different countries.
Tajima is the most famous of all the Wagyu
bloodlines, originating from the Hyogo prefecture
in Japan. They are generally smaller framed with
slower growth rate but produce excellent meat
eating quality with a large eye muscle and
superior marbling. They are thought to be ideal
for the production of F1 or Crossbred cattle.
5
THE JUICY DETAILS
Characteristics Product
of Wagyu Beef Specifications
• Highest quality beef in the Brand: Tajima Wagyu Beef
world Location: NSW & Victoria,
Australia
• Renowned for its
distinctive marbling and Breed: Crossbred Wagyu
flavor Beef
Feed: Minimum 400 days
• Contains Omega 3 and grain fed on a specially
Omega 6 formulated Japanese Diet
Marble score: 4-5, 6, 7-8, 9+
• Increased marbling
enhances the ratio of Meat colour: 1a-2
healthier mono-saturated Fat colour: 0-2
fats compared to regular
beef Halal approved
Free of Hormone Growth
Promotant (HGP)
1, 2 & 3 7 & 8 9 15
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4 10 16 26
5 11 & 12 19
6 17 18 20 25
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Wagyu 13 & 14
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Beef
Cuts
1 CHUCK TAIL FLAP 8 RIB EYE 15 D-RUMP 22 KARUBI
2 CHUCK EYE ROLL 9 STRIPLOIN 16 TENDERLOIN 23 KNUCKLE
3 CHUCK TENDER 10 HANGING TENDER 17 OUTSIDE SKIRT 24 TOPSIDE
4 OYSTER BLADE 11 INTERCOSTAL 18 INSIDE SKIRT 25 OUTSIDE FLAT
5 CHUCK RIB MEAT 12 SHORT RIB MEAT 19 TRI-TIP 26 EYE ROUND
6 BOLAR BLADE 13 DECKLE 20 FLANK STEAK
7 RIB EYE CAP 14 P.E. BRISKET 21 FLAP MEAT
1 CHUCK TAIL FLAP 2 CHUCK EYE ROLL
A very versatile cut that is commonly cut into Yakuniku pieces for This cut requires slow-cooking techniques that break down the
BBQ. This cut can also be broiled, grilled, braised and pan fried. connective tissue. Once this process is complete the meat has a
The tail flap is packed with flavour and very versatile. great gelatinous texture that is perfect for curries and stews.
Interestingly the chuck roll incorporates a muscle that is found in
the Rib Eye. When broken down and cooked correctly this is one
of the best value cuts in the market.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
BRAISE, ROAST, STEAK BRAISE, SLOW COOK, STEAK, PULLED BEEF, SHABU SHABU, YAKINIKU
3 CHUCK TENDER
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
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13 & 14 23
A chuck tender roast is one of the most succulent cuts of beef 22
available. It comes from the shoulder and neck area of the cow.
This cut is incredibly flavourful and juicy. This makes it a versatile
cut for braising and for pot roasts. This is a very easy cut to cook
and perfect for a lunch buffet.
COOKING SUGGESTIONS:
BRAISE, ROAST, STEAK
4 OYSTER BLADE 5 CHUCK RIB MEAT
A perfect low cost option that if prepared correctly with the Once the connective tissue is broken down this meat has a great
removal of sinue becomes a tender, flavourful cut that rivals the flavour. Marinating for barbecuing and braising are two preferred
more popular rib eye. The Flat Iron steak famous in restaurants methods for this versatile cut.
around the world is derived from this cut and has very little
wastage.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
FLAT IRON STEAK, ROAST BRAISED, PULLED BEEF, SLOW COOK, MINCE, GRILL
6 BOLAR BLADE
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
The bolar blade comes from the shoulder and is the ideal cut for 22
a beef pot roast. It is an inexpensive cut which is easily carved.
The bolar blade has a lot of connective tissue that softens and
becomes tender when simmered gently for a long period of time.
COOKING SUGGESTIONS:
BRAISE, ROAST, STEAK, STIR FRY, SLOW COOK, PULLED BEEF
7 RIB EYE CAP 8 RIB EYE
A cut that exhibits the best of both worlds, tenderness and taste. The Rib Eye is the perfect mixture of tenderness and flavour. The
The Spinalis Dorsi muscle is a prized piece of beef that can be cut Rib Eye also has a great fat to meat ratio that makes it extremely
into thin strips that will melt in you mouth with all of the flavour of a versatile to various cooking methods.
perfect Rib Eye.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
STEAK, BBQ GRILLED, ROAST
9 STRIPLOIN
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
The Striploin one of the most popular cuts in the market. It has a 22
layer of fat at the top of the muscle that generates an incredible
flavour whilst also keeping the meat moist when cooking.
COOKING SUGGESTIONS:
GRILLED, ROAST
10 HANGING TENDER 11 INTERCOSTAL
The Hanging Tender or Onglet as it is commonly known is one of Intercostal muscles are derived from and in between the ribs of
the butchers best kept secret. The Hanging tender has an the Hindquarter and Forequarter. Due to their proximity to the
amazing flavour and is extremely tender. This cut is best served bone they are a very tasty and juicy cut. They are perfect for
rare to medium rare and is a perfect grilling option. barbequing options and their intersting shape makes for some
great plating ideas.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
GRILLED, STEAK, SLOW COOK JAPANESE BBQ
12 SHORT RIB MEAT
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
Very tender and flavourful when brasied but also very versatile for 22
barbequing.
COOKING SUGGESTIONS:
BRAISED, ROAST, GRILLED
13 DECKLE 14 P.E. BRISKET
These are BBQ Pieces that are ideal for stir fry. Deckle can come Perfect for pulled beef this cuts can be used as a classic BBQ cut
in different sized pieces but are packed with flavour. or as a slow cooked roast to break down the connective tissue.
When cooked the high fat content makes for tasty and juicy
piece of meat.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
BBQ, SLOW ROAST SLOW ROAST, BRAISE, PULLED BEEF, SLOW COOK, SHABU SHABU
15 D-RUMP
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
An underused cut in South East Aisa this cut is once removed from 22
the striploin at a far reduced price. The D-Rump has the tail
section removed making for an even shape that can be cut into
steaks or braised as desired.
COOKING SUGGESTIONS:
ROAST, STEAK, STIR FRY, JAPANESE BBQ16 TENDERLOIN 17 OUTSIDE SKIRT
The Tenderloin is as the name suggests, is extremely tender. It is has The outside skirt steak is derived from the plate section of a
a texture that is easy to break down. This is a small muscle found carcass, this cut situated below the rib and between the brisket
just below the striploin. and flank. This cut needs to have the membrane and sinew
removed before cooking.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
GRILLED, THICK STEAK GRILLED, STEAK, SLOW COOK
18 INSIDE SKIRT
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
This thin chain of meat creates an interesting shape that is unique 22
compared to many cuts of beef. This is an ideal cut for stir fry and
is beginning to gain in popularity. This cut should be cooked
medium-rare.
COOKING SUGGESTIONS:
STEAK, SLOW COOK, PULLED BEEF19 TRI-TIP 20 FLANK STEAK
A very recognisable cut due to its triangular shape this cut has a The flank is a long and flat piece of lean beef with coarse grain
very disctinct beefy taste. Increasing in popularity the tri-tip is giving it a uniquness on the plate. Perfect for thin slicing it is a
found at the bottom of the sirloin and has similar qualities at great popular option for steakhouses looking for a versatile piece of
value. beef. Flank can also be slow-cooked and then shredded to make
a fantastic option for shreddred burgers and mexican dishes.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
ROAST, STEAK STEAK, SLOW COOK, STIR FRY
21 FLAP MEAT
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
Like skirt or flank steak, flap meat benefits from marinating and 22
being cooked on high, dry heat, whether grilled, broiled,
pan-fried or stir-fried. This cut has a high marbling, reducing the risk
of the product drying out. It's vital to cut the meat very thinly
across the grain, and it is at its best served medium-rare.
COOKING SUGGESTIONS:
STEAK, BBQ22 KARUBI 23 KNUCKLE
This cut is usually braised but is also great as a grilled Short Rib. This The Knuckle is one of the most under-rated and therefore best
flavourful cut is very versatile and has very good marbling making value cuts in the market. Often it is carved into several roasts, cut
it have a distinct Wagyu flavour and texture. into steaks or sliced into strips or chunks that can be slow cooked.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
BBQ, STIR FRY SLOW COOK, STIR FRY, MINCE, SHABU SHABU
24 TOPSIDE
1, 2 & 3 7 & 8 9 15
24
4 10 16 26
5 11 & 12 19
6 17 18 20 25
21
13 & 14 23
Topside comes from the inside section of the hind leg, found 22
between the thick flank and the silverside. Topside is lean and
performs best when diced for slow-cooking in a hearty casserole
or braise. This method will reduce the risk of the beef drying out.
The Topside is the most tender part of the round, other cooking
suggestions include Roast Beef and thinly cut minute steaks.
COOKING SUGGESTIONS:
MINCE, BURGERS, MINUTE STEAKS, STIR FRY25 OUTSIDE FLAT 26 EYE ROUND
The Outside Flat is derived from a whole Silverside. The cut is highly Like many of the cuts found in the hindqarter the eye round is best
textured and dense, making it best suited for to pickling first and suited to slow roasting and braising cooking methods. This cut is
followed by slow oven roasting. Whilst slow roasting and pickling is also used in many occasions for beef jerky. This cut has a great
ideal the cut is smaller than then many cuts found in the hind taste that makes it an ideal cut for beef lovers looking for a true
quarter and therefore cooks at a faster rate. meaty taste.
COOKING SUGGESTIONS: COOKING SUGGESTIONS:
ROAST, POT ROAST, MINUTE STEAK ROAST, POT ROAST
1, 2 & 3 7 & 8 9 15
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4 10 16 26
5 11 & 12 19
6 17 18 20 25
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13 & 14 23
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