A5 Japanese Wagyu Chuck Flap Tail (Whole Cut, Priced by Pound)
2.4
$119.00
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A5 Japanese Wagyu Chuck Flap Tail (Whole Cut, Priced by Pound)
$119.00
Shipping calculated at checkout.
Details
A5 Japanese Wagyu · Salchi-sal (Chuck Flap Tail)
A5 Japanese Wagyu Chuck Flap Tail, Priced by the Pound, Marbled Like No Other
This whole-cut A5 Japanese Wagyu salchi-sal (chuck flap tail) is sold by weight, so no two pieces — and no two prices — are exactly alike. Each cut is trimmed and priced individually to reflect its true weight, meaning the number on the price tag moves with the size of the piece you receive.
✦ Final charge reflects the actual weight of your piece — heavier cuts cost more, lighter cuts cost less
✦ A5 grade, the highest marbling score in Japanese Wagyu
✦ Rich, buttery texture with deep umami flavor
Why You'll Love It
Salchi-sal (chuck flap tail) is prized for its intense marbling and soft, buttery bite. Because it's priced by weight rather than a flat price, you're always paying for exactly what you get — never more, never less.
Ways to Enjoy
Best grilled quickly over high heat and sliced thin, Korean BBQ style. Pairs beautifully with a simple sea salt finish to let the marbling shine.
How to Thaw
Thaw overnight in the refrigerator for best texture. For quicker thawing, submerge the sealed package in cold water for 30–45 minutes.
Please note: because this is a whole cut priced by weight, depending on the exact weight of your piece, your order may arrive as two smaller pieces rather than a single piece. The total weight and quality stay exactly the same, this is simply how the cut is portioned.
📦 Shipping note: Ships frozen. Fulfilled Monday–Wednesday to ensure freshness on arrival.
Materials + Care
We prioritize quality in selecting the materials for our items, choosing premium fabrics and finishings that ensure durability, comfort, and timeless appeal.
Shipping + Returns
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.