Basic Butchery with the Kitayama Meat ShopFebruary 26, 2015
Choosing the right cut of meat is the first and most crucial step to beginning and completing some dishes. Beef cuts go beyond steak when it comes to both local and foreign cuisine—Filipinos add slow cooked ribs to their kaldereta, while the tenderest form of steak can be part of a yakitori skewer. The possibilities are endless when you’re well acquainted with the various cuts that are butchered from a cow. To brush up on the different parts cut for cooking, we visited the Kitayama Meat Shop over at Chino Roces.
The Kitayama Meat Shop sells locally bred wagyu cattle from Mt. Kitanglad in Bukidnon. “After being backgrounded on grass planted specifically for their nutrient values, the weaned calves are transferred to the feed lot, where they are pampered with the best available mix of forage and grains for up to 600 days,” Sales and Marketing Director of Kitayama, Vicky Lauchengco shares. These steps are done to achieve the best meat achievable from the calves. The food community has welcomed the country’s very own wagyu: “Retail clients, chefs, restaurant owners, and basically people in love with food love the fact it is locally sourced but imported in quality. Our meat is not frozen for months; you can come to the shop and have anything cut or ground to order.”
Should you decide to visit Kitayama, here’s a guide on which parts you can order. We’ve also included the Filipino terms for some parts in case you wanted to learn something new.