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Where to buy steaks and bigger cuts of raw meat?
Hello, where do you guys buy bigger cuts of meat? I have been to both supermarkets and local butchers/meat shops.… Edit: I've got plenty of good recommendations, thank you! No need to answer anymore:)
Hello, where do you guys buy bigger cuts of meat? I have been to both supermarkets and local butchers/meat shops. But both of them only offer the usual Yakiniku sized cuts of meat and minced meat.
The last time I wanted to make a steak I drove like 4 kilometers, because it was the only butcher that also had bigger cuts of meat on the pictures online. I didn't want to go somewhere and be disappointed again.
I know that this is not the most common way to prepare meat in Japan, but I also feel like I have been looking at the wtong places, can anyone help me?
Thanks in advance!
i usually hit up the meat section at gyomu super for the basics but if you want something that actually looks like a proper steak cut, try the meat counter at national azabu in hiroo. it's an import grocery so they stock american and australian cuts that are already portioned thick, like 2-3cm ribeyes and striploins in the fridge. pricey but you don't have to ask for anything special
for bulk online i've been using meat guy on rakuten, they do whole blocks of hida beef and iwate pork that come frozen in a styrofoam box. just search "ミートガイ" and you'll find their shop, they regularly have sales on 1-2kg striploin blocks for around 3000 yen per kilo. way better than dragging yourself across town to find a butcher that might not even have what you want
tbh the best kept secret for big cuts is the wholesale section at Toyosu Market. not the touristy outer market, but the inner wholesaler area where the restaurants buy. go around 8-9am before the crowds and you'll find places like Toraichi Meat that sell whole cryovaced loins and ribeye rolls for like 2500-3000 yen per kilo. they're used to selling to chefs so just say "burokku de" and they'll pull out whatever they've got in the back
also if you're in the west side, there's a small place called Meat Ishii in Ogikubo. it's like a hole in the wall but they've got a freezer full of imported primal cuts from australia and new zealand, whole sirloin blocks and even some wagyu trim for way less than retail. they're prob the only butcher in that area that stocks 5kg+ blocks regularly
Check the basement of any Seiyu or Ito Yokado that has a full butcher counter, not just the prepackaged meat section. The bigger branches in places like Kameido or Shimokitazawa will sell you whole blocks if you ask at the counter, they just keep them in the back since most people want the thin cuts. I've gotten 1kg blocks of Australian sirloin for around 2500 yen at Seiyu, just ask for "katamari de kudasai" and they'll grab it from the walk-in.
For something a bit different, there's a place called Meat Yamamoto in Shinagawa that does restaurant supply but also sells to walk-ins. They've got those big vacuum-sealed primal cuts hanging in the window, whole beef striploins and pork loins that you'd normally only see in commercial kitchens. Bring your own bag and expect to spend at least 3000-4000 yen minimum, but the per-kilo price is usually half of what supermarkets charge.
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Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.