Cuts Library

One of Mayura Station’s distinctive advantages is its offering of 32 different cuts of beef — an unusually comprehensive range that makes the product remarkably adaptable across diverse cuisines and culinary concepts.

While many premium suppliers focus exclusively on prime steaks, Mayura supplies cuts specifically suited to different culinary traditions — whether you are running a French fine-dining room, a Korean barbecue restaurant, a modern steakhouse or an Italian trattoria. This breadth also makes nose-to-tail utilisation economically viable.

For steaks & high-heat grilling

The cuts that let the marbling take centre stage — seared hot and fast, self-basting as they cook.

• Cube Roll (Ribeye / Scotch Fillet)
• Striploin (Sirloin)
• Tenderloin (Fillet)
• Tomahawk

For slow cooking & braising

Generous marbling that would be excessive in a steak becomes an asset over long, gentle cooking, basting the meat from within as collagen breaks down into silky gelatin.

• Short Rib
• Chuck
• Brisket
• Oyster Blade
• Shin / Shank

For Asian preparations

For shabu-shabu, sukiyaki, yakiniku and hot pot, Mayura’s range includes cuts suited to Asian cuisine, where high marbling means thin slices cook in seconds.

• Karubi Plate
• Chuck-Rib & Chuck Roll
• Inside & Outside Skirt
• Flap Meat
• Flank Steak
• Tri-Tip