Tokusen Wagyu Rump (Tanjung)
-+ 5 kg/loaf -+ 10 kg/ctn
Tokusen Wagyu Rump . Available MB 4-5 & MB 6+ . Frozen and fresh chill condition . Halal MUI Indonesia & NKV Certified
Buy it nowTokusen Wagyu Rump — a firm, deeply beefy hindquarter cut with moderate marbling, versatile from steak through to satay and stir-fry.
Nama Indonesia: Tanjung — dikenal juga sebagai Tokusen Wagyu Rump.
About Tokusen Wagyu Rump (Tanjung)
Rump sits in the hindquarter above the round. It works harder than the loin, so the grain is coarser and the bite firmer, but the flavour is correspondingly stronger — people who find ribeye too rich often prefer rump. Tokusen's marbling softens the cut without blunting that beefiness.
As a steak, cook it to medium-rare, rest it properly and slice thin across the grain; resting and slicing matter more here than they would on a tenderloin. It is also an excellent everyday cut — cube it for satay, slice it for stir-fry, or roast it whole and carve it thin. Good value for volume cooking without dropping to a stewing grade.
Specifications
- Halal MUI Indonesia & NKV Certified
- Available MB 4-5 & MB 6+
- Avg weight -+ 5 kg/loaf
- Avg weight -+ 10 kg/ctn
- Frozen and fresh chill condition
Order via WhatsApp Learn About Tokusen Wagyu
Before You Order
- MB 4-5 vs MB 6+ — which marbling grade to ask for, and why the higher number is not always the better buy.
- How to cook Tokusen Wagyu — temperatures, resting, and the mistakes that waste the marbling.
- Indonesian cut names — where Tanjung sits on the animal and what else it is called.
- What Tokusen Wagyu is — where it is farmed and how it compares to Japanese and Australian wagyu.
- What "Tokusen" (特選) means — the Japanese term behind the name.
