Chuck Roll Wagyu Japanese A4 Gunma

Authentic Japanese Wagyu with rich marbling – for those seeking perfection in meat.

✨ Description

Chuck Roll is the front part of the shoulder blade of beef, and in Wagyu it takes on a whole new dimension. From purebred Wagyu calves raised to strict standards in the Gunma region of Japan , this particular cut is A4 certified , which corresponds to an excellent degree of marbling (BMS 6–8) and top-notch flavor characteristics.

This particular Chuck Roll offers:

• Amazing fat distribution – like lace

• Deep, sweet flavor due to high intramuscular fat content

• Velvety texture that melts in your mouth

• Great flexibility in cooking (grill, sous-vide, stir fry, tataki)

🌍 Origin

• Region : Gunma, Japan

• Breed : Japanese Black

• Wagyu grade : A4

• BMS (Beef Marbling Score) : 6–8

• Breeding : With rice, corn, barley and Japanese love

🍽️ Cooking Methods

➤ Grill (ideally):

1. Bring to room temperature.

2. Grill over high heat for 2–3 minutes on each side.

3. Rest 5 minutes – without foil

4. Cut into thin slices – perpendicular to the grain

➤ Sous vide:

1. 54°C for 3 hours

2. Sear in cast iron or torch for 1 minute per side

➤ Stir fry / yakiniku:

1. Cut into very thin slices.

2. Quickly sauté over high heat with soy sauce, mirin, sake

❗ It doesn't require many spices – a little sea salt is enough

❄️ Maintenance Method

• Vacuum packaging :
  • Refrigerator 0–2°C up to 6 days
  • Freeze up to 12 months

• After thawing : Consume within 24–36 hours

• Defrost only in the refrigerator , never at room temperature

🧪 Nutritional Information (per 100g – indicative)

✅ High in omega-3 & omega-6 fats
✅ Ideal for ketogenic or carnivore diets
✅ Digestive-friendly due to natural marbling

🍷 What matches?

• Aged red wine – Nebbiolo, Pinot Noir or Xinomavro

• Sake Junmai Daiginjo – for an authentic Japanese experience

• Single malt whiskey or Japanese blend – as an after dinner pairing