Mayura Station
Specifications & Formats
Cut weights, carton counts and cooking suggestions. Full spec sheet in preparation (MAYURAWEB-54).
Cut weights, carton counts and cooking suggestions for the Mayura Full-Blood Wagyu range.
Full specification sheet in preparation (MAYURAWEB-54). The table below is drawn from the current Mayura cut list; complete per-cut specifications, export formats, MOQ and Incoterms will follow with the full spec sheet.
Cut list & formats
| Cut | Avg weight (per piece) | Per carton | Cooking suggestion |
|---|---|---|---|
| Chuck Roll | 7.15 kg | 2 | Braising, thin slicing, roast |
| Cube Roll (5-Rib Scotch Fillet) | 4.1 kg | 2 | Grill, roast |
| Striploin (3-Rib) | 7.8 kg | 2 | Grill, roast |
| Rump | 6.2 kg | 3 | Grill, roast |
| Chuck Tail Flap | 1 kg | 24 | Yakiniku, grill |
| Rib Cap | 0.75 kg | 24 | Yakiniku, grill, roast, braise |
| Chuck Rib Meat | 0.9 kg | 24 | Yakiniku, grill |
| Bolar Blade | 5.2 kg | 4 | Braise, roast |
| Inside Skirt | 1.21 kg | 24 | Grill, thin slice (best medium-rare) |
| Oyster Blade | 5.7 kg | 4 | Grill, portion to flat iron and grill, roast |
| Brisket PE | 7.5 kg | 3 | Braise, Texas BBQ, smoke, roast |
| Tenderloin | 3.1 kg | 4 | Grill, roast |
| Tri-Tip | 1.21 kg | 16 | Yakiniku, grill, roast |
| Outside Skirt | 1.2 kg | 10 | Yakiniku, grill, thin slice |
| Flank Steak | 1.15 kg | 10 | Grill, thin slice |
| Rump Cap | 1.7 kg | 8 | Grill |
| Flap Meat | 2 kg | 8 | Yakiniku, grill, thin slice |
| Karubi Plate | 1.3 kg | 14 | Yakiniku, grill, roast, thin slice |
| Topside | 9.5 kg | 2 | Dice, stir-fry strips, air-dry, roast, braise |
| Outside Flat | 6.75 kg | 3 | Thin slice, roast, corn, air-dry |
| Eye Round | 2.4 kg | 7 | Air-dry, roast |
| Fore Shank | 3.8 kg | 6 | Braising |
| Hind Shank | 2.15 kg | 6 | Braising |
Standard export formats and packaging options are being finalised and will be published with the full specification sheet.