Kitayama Meat Shop in Makati: Offering Quality Japanese Beef You’ve Been Looking For
Kitayama Meat Shop brings fine and tender steaks to the metro, fresh from their own farm in Mt. Kitanglad, Bukidnon in northern Mindanao.
Kitayama’s meat cuts are a blend of Japanese Wagyu and local Brahman beef, raised in the pastures of Bukidnon. Their breeds consist of 75% Wagyu and 25% Brahman. Wagyu is a special breed of cattle developed in Japan and is known for its marbling and incomparable taste. The network of fat is evenly distributed and cooks the meat from the inside. Meanwhile, Brahman beef tends to be leaner compared to some other beef breeds. This means it has lower fat content, which some consumers look for.
IMAGE from Kitayama Meat Shop Facebook page
By crossbreeding, their cows’ meat have incredible marbling and balanced flavor. Sired by selected bulls, only the finest cattle are moved into the company feedlot, where they are maintained on a diet of grass, nutritious concentrates, and grains for 600 days without using hormones and enhancers—just all-natural beef from farm to table.
There are two kinds of process that their meats go under: either dry aging or wet aging. You can choose not only the part of beef that you want (such as sirloin, tenderloin, and T-bone), but also the type of beef that you fancy.
Kitayama Wagyu Chuck Roll / IMAGE from Kitayama Meat Shop Facebook page
It is said that before it offered its services to the public, a Japanese expert first taught the staff how to properly cut meat. This meat shop uses crossbreed Japanese beef cattle sold not only in the Philippines but also to some famous restaurants in Japan.
So, if you’re ready to level up your meals with premium meats, make your way to Kitayama Meat Shop to score the finest meat cuts and discover why this delightful butcher shop has become a favorite among meat lovers.
