{"title":"Wagyu","description":"\u003cp\u003eToda a nossa seleção de Wagyu, do Japão à Austrália e ao Uruguai. Cortes escolhidos lote a lote pelo marmoreio, com a origem e a pontuação BMS indicadas em cada produto.\u003c\/p\u003e","products":[{"product_id":"vazia-kobe-a5-japao","title":"Japanese Wagyu Loin A4\/A5 (kg)","description":"\u003cp\u003eThe sirloin — known as in international markets — is extracted from the loin of the ox, between the chuck and the picanha. In the \u003cstrong\u003eKuroge Washu (Japanese Black Wagyu)\u003c\/strong\u003e breed of A4 and A5 grade, this cut has a Beef Marbling Score (BMS) between \u003cstrong\u003e8 and 12\u003c\/strong\u003e — a maximum scale of 12 — which means that the intramuscular fat represents a significantly higher proportion than that of any conventional bovine or even cross-bred Wagyu.\u003c\/p\u003e\n\u003ch6\u003eOrigin: Miyazaki-gyu and Kagoshima-gyu\u003c\/h6\u003e\n\u003cp\u003eWe work with two of Japan's most renowned producers:\u003c\/p\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMiyazaki-gyu A5\u003c\/strong\u003e — produced in Miyazaki Prefecture, Kyushu island. Winner of the Japanese Wagyu Olympics on multiple occasions. A5 classification with BMS typically 10–12.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eKagoshima-gyu A4\u003c\/strong\u003e — produced in Kagoshima Prefecture, also in Kyushu. A4 grade, BMS typically 8–10. Slightly more mineral profile, with greater firmness than A5.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch6\u003eThe Japanese grading system\u003c\/h6\u003e\n\u003cp\u003eThe grade is assigned by accredited inspectors from the Japan Meat Grading Association. The first character (A) indicates the carcass yield; the number (4 or 5) indicates the quality, assessed on four parameters: marbling, meat colour, firmness, and fat colour. Less than 15% of certified Japanese Wagyu achieves an A5 grade.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 8–12 marbling: intramuscular fat that melts during cooking and bastes the muscle from the inside out\u003c\/li\u003e\n\n\u003cli\u003eSilky texture with tenderness that requires no marinade or tenderiser\u003c\/li\u003e\n\n\u003cli\u003eFlavour with buttery notes and a persistent finish, characteristic of pure Japanese Wagyu\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece for free cutting, or sliced into steaks of controlled thickness\u003c\/li\u003e\n\n\u003cli\u003eComplete traceability: certified by prefecture, producer, and JMGA grade\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Miyazaki-gyu A5 \/ Whole Piece (Kg)","offer_id":33353313091719,"sku":"60000","price":190.0,"currency_code":"EUR","in_stock":false},{"title":"Miyazaki-gyu A5 \/ Steaks (Kg)","offer_id":33353313124487,"sku":"60001","price":190.0,"currency_code":"EUR","in_stock":false},{"title":"Kagoshima-gyu A4 \/ Steaks (Kg)","offer_id":37640543928479,"sku":"60002","price":190.0,"currency_code":"EUR","in_stock":true},{"title":"Kagoshima-gyu A4 \/ Whole Piece (Kg)","offer_id":37640554971295,"sku":"60003","price":190.0,"currency_code":"EUR","in_stock":true},{"title":"Kobe Beef (Tajima-gyu) A5 \/ Whole Piece (0.5 kg)","offer_id":40389809602719,"sku":"70004","price":150.0,"currency_code":"EUR","in_stock":false},{"title":"Kobe Beef (Tajima-gyu) A5 \/ Steaks (0.5 kg)","offer_id":40389816058015,"sku":"70005","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/Lombo_Wagyu_Japao_A4_A5_-_Homebutcher.webp?v=1778154091"},{"product_id":"entrecote-kobe","title":"Japanese Wagyu A4\/A5 Chuck Ribeye (kg)","description":"\u003cp\u003eThe chuck eye roll is extracted from the rib area of the beef, between the 6th and 12th thoracic vertebrae. Anatomically, this is the region with the greatest genetic predisposition to marbling in \u003cstrong\u003eWagyu Kuroge Washu\u003c\/strong\u003e. In grades A4 and A5, the BMS (Beef Marbling Score) in this area typically ranges between \u003cstrong\u003e9 and 12\u003c\/strong\u003e, with fat densely and visually characteristically distributed.\u003c\/p\u003e\n\u003ch6\u003eMiyazaki-gyu A5 and Kagoshima-gyu A4: practical differences\u003c\/h6\u003e\n\u003cp\u003eBoth prefectures produce \u003cstrong\u003eKuroge Washu (Japanese Black)\u003c\/strong\u003e Wagyu, fed with grains and rice straw for a minimum period of 26 months. Miyazaki-gyu A5 presents a more pronounced buttery finish; Kagoshima-gyu A4 maintains greater texture firmness with equally generous marbling.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eAnatomical area with the highest concentration of marbling in the entire carcass\u003c\/li\u003e\n\n\u003cli\u003eFat with a low melting point (~25–30ºC): melts during cooking and lubricates the muscle\u003c\/li\u003e\n\n\u003cli\u003eFirm texture with extreme juiciness — no long fibers requiring prolonged chewing\u003c\/li\u003e\n\n\u003cli\u003eRich flavor, with complexity that increases with the degree of marbling\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks of controlled thickness\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Kagoshima-gyu A4 \/ Whole Piece (Kg)","offer_id":33264607953031,"sku":"60083","price":183.0,"currency_code":"EUR","in_stock":true},{"title":"Kagoshima-gyu A4 \/ Steaks (kg)","offer_id":33264607985799,"sku":"60084","price":183.0,"currency_code":"EUR","in_stock":true},{"title":"Miyazaki-gyu A4 \/ Whole Piece (Kg)","offer_id":37640657338527,"sku":"60085","price":183.0,"currency_code":"EUR","in_stock":true},{"title":"Miyazaki-gyu A4 \/ Steaks (kg)","offer_id":37640654225567,"sku":"60086","price":183.0,"currency_code":"EUR","in_stock":true},{"title":"Kobe Beef (Tajima-gyu) A5 \/ Whole Piece (0.5 kg)","offer_id":40389833523359,"sku":"60067","price":164.9,"currency_code":"EUR","in_stock":true},{"title":"Kobe Beef (Tajima-gyu) A5 \/ Steak (0.5kg)","offer_id":40389836800159,"sku":"70003","price":164.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/Ac_m_Ribeye_Wagyu_Jap_o_A4_A5_-_HomeButcher_by_CerradoVerde.webp?v=1777391477"},{"product_id":"picanha-wagyu-australia","title":"Wagyu Picanha F1 BMS 6\/7 Australia (kg)","description":"\u003cp\u003eAustralian Wagyu F1 results from the crossbreeding of purebred \u003cstrong\u003eJapanese Wagyu (Kuroge Washu)\u003c\/strong\u003e bulls and \u003cstrong\u003eBlack Angus\u003c\/strong\u003e cows. This first-generation cross (F1) produces animals with 50% Wagyu genetics, which translates to a \u003cstrong\u003eBMS 6\/7\u003c\/strong\u003e — substantial marbling, clearly above American Prime (BMS 5-6), but with a slightly firmer fibre texture than pure Japanese Wagyu.\u003c\/p\u003e\n\u003ch2\u003ePicanha in this context\u003c\/h2\u003e\n\u003cp\u003eA cut from the hindquarter covered by an external fat layer that, when grilled, caramelises and transfers flavour to the muscle. In Wagyu F1 BMS 6\/7, this external fat combines with intramuscular marbling, creating a cut with two flavour profiles: a caramelised exterior and a juicy interior.\u003c\/p\u003e\n\u003ch2\u003eBenefits\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 6\/7: marbling above American Prime with the firm texture of the F1 cross\u003c\/li\u003e\n\n\u003cli\u003eExternal fat that caramelises on the grill and concentrates flavour in the muscle\u003c\/li\u003e\n\n\u003cli\u003eMore intense flavour than conventional picanha, with preserved fibre structure\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks\u003c\/li\u003e\n\n\u003cli\u003eTechnical entry point into the Wagyu universe\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":33264611950727,"sku":"50072","price":58.5,"currency_code":"EUR","in_stock":true},{"title":"Steaks (Kg)","offer_id":33264611983495,"sku":"50073","price":59.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/Picanha_Wagyu_F1_BMS_67_Australia_kg.webp?v=1785405697"},{"product_id":"maminha-wagyu-australia","title":"Wagyu F1 Rump Tail BMS 6\/7 Australia (kg)","description":"\u003cp\u003eThe tri-tip is extracted from the inner part of the hindquarter of the steer. It is a long-fibred muscle with reduced external fat but, in the \u003cstrong\u003eWagyu F1 BMS 6\/7\u003c\/strong\u003e, with intramuscular marbling that measurably alters the texture and flavour of the cut. The result is a firm piece that does not require marinating and, when sliced against the grain, presents a succulence above what would be expected for its anatomical position.\u003c\/p\u003e\n\u003ch6\u003eAustralian Wagyu F1\u003c\/h6\u003e\n\u003cp\u003eFirst-generation cross between a pure Japanese \u003cstrong\u003eWagyu bull\u003c\/strong\u003e and a \u003cstrong\u003eBlack Angus\u003c\/strong\u003e cow, raised in Australia on a grain-fed diet. BMS 6\/7 per selected batch.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eLong fibre with BMS 6\/7 marbling — firm texture with Wagyu succulence\u003c\/li\u003e\n\n\u003cli\u003eIntense and prolonged flavour, characteristic of the Wagyu × Angus cross\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or in tournedos of controlled thickness\u003c\/li\u003e\n\n\u003cli\u003eNo marinating required — marbling is the only tenderizer needed\u003c\/li\u003e\n\n\u003cli\u003eTechnical alternative to conventional tri-tip with a measurable difference in flavour\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":33264791322759,"sku":"50054","price":52.0,"currency_code":"EUR","in_stock":false},{"title":"Tenderloin (kg)","offer_id":33264791355527,"sku":"50055","price":53.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/1-kg-sher-f1-wagyu-rib_d6a1f8f9-ea3b-40b8-8dbb-6bcf00c9a58b.jpg?v=1611259924"},{"product_id":"vazia-wagyu-australia","title":"Empty Wagyu F1 BMS 6\/7 Australia (kg)","description":"\u003cp\u003eThe flank steak — extracted from the hindquarter, between the sirloin and the picanha — is the reference cut in Portuguese grilling. In \u003cstrong\u003eAustralian Wagyu F1 BMS 6\/7\u003c\/strong\u003e, the cross-breeding genetics with pure Japanese Wagyu produces intramuscular fat marbling that enhances flavor and juiciness without altering the fiber structure that the cut requires for a good sear.\u003c\/p\u003e\n\u003ch6\u003eBMS 6\/7: what it represents in practical terms\u003c\/h6\u003e\n\u003cp\u003eBMS (Beef Marbling Score) 6\/7 places this cut above \u003cstrong\u003eUSDA Prime\u003c\/strong\u003e (BMS 5–6) and below pure Japanese Wagyu A4 (BMS 8+). It is the point where marbling becomes visually evident and has a concrete impact on juiciness and flavor.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 6\/7: marbling above American Prime, visible and with an impact on the dish\u003c\/li\u003e\n\n\u003cli\u003eConventional flank steak texture with Wagyu juiciness\u003c\/li\u003e\n\n\u003cli\u003eVersatile: grill, pan, sous-vide and oven\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks of controlled thickness\u003c\/li\u003e\n\n\u003cli\u003eLot-selected product — only what reaches BMS 6\/7 enters the catalog\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (kg)","offer_id":33353313157255,"sku":"50090","price":81.7,"currency_code":"EUR","in_stock":true},{"title":"Steaks (Kg)","offer_id":33353313190023,"sku":"50091","price":81.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/Greeny-851_693x_d8a25685-a9ab-4f67-95ee-ec6f27214b05.jpg?v=1611259402"},{"product_id":"lombo-wagyu-australia","title":"Wagyu F1 Sirloin BMS 6\/7 Australia (kg)","description":"\u003cp\u003eThe sirloin is cut from the loin region, between the chuck and the picanha. It is naturally one of the most tender cuts of beef, with delicate fibers and moderate fat. In \u003cstrong\u003eAustralian Wagyu F1 BMS 6\/7\u003c\/strong\u003e, the Wagyu genetics add intramuscular marbling to an already tender cut, producing a steak with the texture of sirloin and the juiciness of Wagyu.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eNatural tenderness of the sirloin amplified by BMS 6\/7 marbling\u003c\/li\u003e\n\n\u003cli\u003eMore complex flavor than conventional sirloin, without the intensity of Japanese Wagyu\u003c\/li\u003e\n\n\u003cli\u003eBalanced profile: suitable for both grilling and sous-vide\u003c\/li\u003e\n\n\u003cli\u003eAvailable whole or sliced\u003c\/li\u003e\n\n\u003cli\u003eBatch selected with confirmed BMS 6\/7\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":33353312764039,"sku":"50045","price":96.9,"currency_code":"EUR","in_stock":true},{"title":"Steaks (kg)","offer_id":33353312796807,"sku":"50046","price":96.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/WhatsAppImage2020-03-21at22.48.15_b5620865-fd38-402d-b2fc-bc144d5fa367.jpg?v=1584833510"},{"product_id":"entranha-de-wagyu-special-edition","title":"Inside Skirt Wagyu F1 BMS 6\/7 Australia (kg)","description":"\u003cp\u003eSkirt steak (\u003cem\u003einside skirt\u003c\/em\u003e) is taken from the diaphragm of the ox, near the ribs. It's a hard-working muscle with a pronounced grain texture and a \u003cstrong\u003edeep, mineral flavour\u003c\/strong\u003e that sets it apart from any hindquarter cut. In \u003cstrong\u003eAustralian F1 Wagyu BMS 6\/7\u003c\/strong\u003e, the intramuscular marbling adds juiciness to a cut that is already flavourful on its own.\u003c\/p\u003e\n\u003ch6\u003eWhy skirt steak requires technique\u003c\/h6\u003e\n\u003cp\u003eSkirt steak has long, pronounced fibres. To maintain tenderness, it's crucial to: \u003cstrong\u003ecook quickly at high temperatures\u003c\/strong\u003e (no more than 2–3 minutes per side) and \u003cstrong\u003ealways slice at a 45º angle against the grain\u003c\/strong\u003e. Overcooked or sliced with the grain, it loses all its tenderness.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eMineral and intense flavour — distinct from any hindquarter or loin cut\u003c\/li\u003e\n\n\u003cli\u003eBMS 6\/7 marbling that adds juiciness to an already flavourful cut\u003c\/li\u003e\n\n\u003cli\u003ePronounced grain texture — a distinct gastronomic experience\u003c\/li\u003e\n\n\u003cli\u003eQuick cooking — ready in less than 6 minutes in the pan\u003c\/li\u003e\n\n\u003cli\u003eA cut with a significant presence in Argentinian barbecue\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":34033047371911,"sku":"50031","price":45.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/0001234-skirt-steak.jpg?v=1588455066"},{"product_id":"fraldinha-wagyu-australia-kg","title":"Wagyu F1 Flap Meat BMS 6\/7 Australia (kg)","description":"\u003cp\u003eFlap meat is a cut taken from the flank of the beef, a transitional area between the hindquarter and the forequarter. It's a muscle with a pronounced grain texture and intense flavour. In \u003cstrong\u003eAustralian Wagyu F1 BMS 6\/7\u003c\/strong\u003e, the intramuscular marbling turns the flap meat into a steak that bastes itself with its own fat during cooking — with no need for any additions.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 6\/7 marbling that bastes the cut during grilling — no added fat\u003c\/li\u003e\n\n\u003cli\u003eIntense flavour with a distinct grain texture\u003c\/li\u003e\n\n\u003cli\u003eQuick cooking at high temperatures — suitable for grilling and barbecuing\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks\u003c\/li\u003e\n\n\u003cli\u003eA cut with a strong presence in South American barbecue and the European premium market\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":35020643893407,"sku":"50096","price":49.5,"currency_code":"EUR","in_stock":false},{"title":"Steaks (kg)","offer_id":35020643926175,"sku":"50097","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/lone_mountain-14.jpg?v=1594377740"},{"product_id":"copia-de-t-bone-dry-aged-30-50-dias-kg","title":"Tomahawk Wagyu F1 BMS 8\/9 Australia (kg)","description":"\u003cp\u003eThe Tomahawk is a \u003cstrong\u003eribeye with the rib bone intact\u003c\/strong\u003e, trimmed to the characteristic length (30–45 cm). Taken from the 6th to 12th rib area, it is anatomically the most marbled area of the bovine. In \u003cstrong\u003eAustralian Wagyu F1 BMS 8\/9\u003c\/strong\u003e, the marbling reaches a level close to Japanese Wagyu A4.\u003c\/p\u003e\n\u003ch6\u003eThe role of the bone in cooking\u003c\/h6\u003e\n\u003cp\u003eThe bone is not just aesthetic: it acts as a \u003cstrong\u003etemperature regulator\u003c\/strong\u003e during cooking, protecting the adjacent meat from overheating and contributing to a more even heat distribution. The marrow inside the bone also releases flavor during grilling.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 8\/9: marbling close to Japanese Wagyu A4 in an Australian F1 crossbreed\u003c\/li\u003e\n\n\u003cli\u003eLong bone that regulates temperature and intensifies flavor during cooking\u003c\/li\u003e\n\n\u003cli\u003eSingle piece format — cooked and presented whole\u003c\/li\u003e\n\n\u003cli\u003eSuitable for sharing — unit weight between 1.2 and 1.8 kg (approximate)\u003c\/li\u003e\n\n\u003cli\u003eBatch-selected with confirmed BMS 8\/9\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":35081273409695,"sku":"60080","price":85.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/Wagyu-Tomahawk1.jpg?v=1631695024"},{"product_id":"copia-de-hamburger-black-angus-kg","title":"Wagyu F1 Chuck Burger BMS 6\/7 Australia (kg)","description":"\u003cp\u003eThe ribeye is the area of the rib with the highest concentration of intramuscular fat in cattle. When mincing this cut with \u003cstrong\u003eBMS 6\/7\u003c\/strong\u003e, the fat is evenly distributed throughout the meat — with no need to add fat from other sources. The result is a hamburger with \u003cstrong\u003eWagyu juiciness and the concentrated flavour\u003c\/strong\u003e of the ribeye, which retains moisture during cooking.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eSource cut: ribeye BMS 6\/7 — the most marbled area of the carcass\u003c\/li\u003e\n\n\u003cli\u003eEvenly distributed intramuscular fat — no added external fat\u003c\/li\u003e\n\n\u003cli\u003eJuiciness maintained even at an internal temperature of 68–70ºC\u003c\/li\u003e\n\n\u003cli\u003eIntense and complex flavour, distinct from sirloin or rump hamburgers\u003c\/li\u003e\n\n\u003cli\u003eFrozen product\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":35238143885471,"sku":"60028","price":28.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/190305_Burger_029FinalJPG_960x720_crop_center_5842b0b7-1bb6-442f-b5e6-a126297b507f.jpg?v=1611259822"},{"product_id":"flat-iron-steak-wagyu","title":"Flat Iron Steak Wagyu F1 BMS 6\/7 Australia (kg)","description":"\u003cp\u003eFlat Iron Steak (\u003cem\u003einfraspinatus\u003c\/em\u003e) is cut from the top of the beef shoulder, separated from a central membrane. The resulting muscle has an \u003cstrong\u003eexceptionally tender texture\u003c\/strong\u003e, comparable to sirloin, with a more pronounced flavour—characteristic of cuts from the forequarter. In \u003cstrong\u003eAustralian Wagyu F1 BMS 6\/7\u003c\/strong\u003e, the marbling adds juiciness that amplifies both characteristics.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eSecond most tender cut of beef—texture similar to sirloin\u003c\/li\u003e\n\n\u003cli\u003eMore intense flavour than sirloin, characteristic of forequarter cuts\u003c\/li\u003e\n\n\u003cli\u003eBMS 6\/7 marbling that amplifies juiciness and flavour complexity\u003c\/li\u003e\n\n\u003cli\u003eUniformly shaped cut—easy to cook with consistent results\u003c\/li\u003e\n\n\u003cli\u003eTechnical alternative to sirloin for those seeking more flavour with equivalent tenderness\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":37009373593759,"sku":"60027","price":52.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/Wagyu_Beef_Flat_Iron_Steak_2_2000x_8afbf326-4583-4313-81c5-d87011bc61c4.jpg?v=1605342615"},{"product_id":"copia-de-lombo-wagyu-japao-a4-a5-kg","title":"Japanese Wagyu A4\/A5 Ribeye (kg)","description":"\u003cp\u003eThe sirloin is extracted from the hindquarter area, between the loin and the picanha. 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With a BMS 9+, the intramuscular fat is dense and evenly distributed, producing a steak with a flavor and juiciness that rivals Japanese A4 Wagyu.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 9+: marbling that enters the territory of Japanese A4 Wagyu\u003c\/li\u003e\n\n\u003cli\u003eLeading producer in the USA — Snake River Farms, Idaho, with full traceability\u003c\/li\u003e\n\n\u003cli\u003eWagyu flavor complexity and a slightly firmer texture than pure Japanese Wagyu\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks\u003c\/li\u003e\n\n\u003cli\u003eA technical alternative to Japanese A4 Wagyu\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":37642407674015,"sku":"60071","price":45.0,"currency_code":"EUR","in_stock":true},{"title":"Steaks (Kg)","offer_id":37642407706783,"sku":"60072","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/american-wagyu-chuck-roast-1.jpg?v=1785231072"},{"product_id":"copia-de-acem-comprido-wagyu-f1-aa6-7-australia-kg","title":"Wagyu F1 Chuck Ribeye BMS 6\/7 Australia (kg)","description":"\u003cp\u003eThe rib-eye is cut from the rib section (6th to 12th vertebra), which is anatomically the area with the greatest predisposition to marbling in any bovine. In \u003cstrong\u003eAustralian F1 Wagyu BMS 6\/7\u003c\/strong\u003e, this genetic potential is amplified by cross-breeding with pure Japanese Wagyu, producing a cut with dense and visible intramuscular fat that results in intense succulence and flavour.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eRib section with BMS 6\/7 — the highest marbling in Australian F1 carcass\u003c\/li\u003e\n\n\u003cli\u003ePronounced flavour with greater complexity than conventional rib-eye\u003c\/li\u003e\n\n\u003cli\u003eVisible intramuscular fat that melts during cooking\u003c\/li\u003e\n\n\u003cli\u003eTexture that withstands high temperatures without drying out\u003c\/li\u003e\n\n\u003cli\u003eAvailable as a whole piece or sliced into steaks\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":37642470883487,"sku":"60004","price":93.0,"currency_code":"EUR","in_stock":true},{"title":"Steaks (Kg)","offer_id":37642470916255,"sku":"60005","price":93.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/wagyuribeye.webp?v=1785231279"},{"product_id":"meat-box-wagyu-experience","title":"Meat Box Wagyu Experience (1.45 kg)","description":"\u003cp\u003eThe Wagyu Experience Meat Box is a selection of cuts from \u003cstrong\u003efour distinct Wagyu breeds\u003c\/strong\u003e, curated based on marbling, diversity of cuts, and progression of flavour intensity. It is a structured way to compare what Wagyu genetics produce in different cuts and origins, under the same technical selection criteria.\u003c\/p\u003e\n\u003ch6\u003eIncludes:\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003e1 Japanese Wagyu Striploin Steak A4\/A5 (250 g)\u003c\/li\u003e\n\n\u003cli\u003e1 Japanese Wagyu Ribeye Steak A4\/A5 (250 g)\u003c\/li\u003e\n\n\u003cli\u003e1 Japanese Wagyu Tenderloin Steak A4\/A5 (100 g)\u003c\/li\u003e\n\n\u003cli\u003e1 Australian F1 Wagyu Tenderloin Steak BMS 6\/7 (100 g)\u003c\/li\u003e\n\n\u003cli\u003e1 Australian F1 Wagyu Flank Steak BMS 6\/7 (250 g)\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e1 Australian F1 Wagyu Striploin Steak BMS 6\/7 (250 g)\u003c\/li\u003e\n\n\u003cli\u003e2 Australian F1 Wagyu Burgers BMS 6\/7 (2x125 g), frozen product\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eSelection of cuts from four Wagyu breeds in a single box\u003c\/li\u003e\n\n\u003cli\u003eCurated by the Master Butcher with technical criteria of marbling and diversity\u003c\/li\u003e\n\n\u003cli\u003eAllows comparison of flavour, texture, and marbling profiles between breeds and cuts\u003c\/li\u003e\n\n\u003cli\u003eVacuum-frozen product: no loss of quality during transport\u003c\/li\u003e\n\n\u003cli\u003eFor those who want to enter the Wagyu universe with technical context: understand the differences between breed, grade, and cut without buying kilograms of each separately\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":37650385567903,"sku":"60034","price":179.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/Capturadeecra2021-06-28_as16.50.40.png?v=1624895802"},{"product_id":"meat-box-kobe-experience","title":"Meat Box Kobe Experience — Kobe Beef Tajima-gyu A5 cuts (box)","description":"\u003cp\u003eThe name Kobe Beef is controlled by the Kobe Beef Marketing and Distribution Promotion Association. To be certified, the animal must be: Tajima-gyu breed, raised in Hyogo Prefecture, Japan. Minimum classification A4 with BMS ≥ 6. The volume exported to Europe is very small.\u003c\/p\u003e\n\u003ch6\u003eIncludes\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003e1 Kobe Ribeye Steak (300 g)\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e1 Miyazaki-gyu A5 Japan Sirloin Steak (300 g)\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e1 Kobe Tenderloin Steak (200 g)\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e1 Kagoshima-gyu Picanha Slice (200 g)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eKobe Beef designation of origin, Tajima-gyu breed, Hyogo Prefecture\u003c\/li\u003e\n\n\u003cli\u003eMinimum classification A4 BMS 6\u003c\/li\u003e\n\n\u003cli\u003eVery limited annual export volume - restricted access product in Portugal\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":40389860589727,"sku":"60058","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/Capturadeecra2021-06-28_as16.53.45.png?v=1624895743"},{"product_id":"picanha-e-maminha-wagyu-japao-a4-a5","title":"Japanese Wagyu Rump Cap and Tri-Tip A4\/A5 (kg)","description":"\u003cp\u003ePicanha is a cut from the hindquarter, covered by an external fat layer that caramelizes on the grill and transfers flavour to the muscle. In \u003cstrong\u003eWagyu A4\/A5\u003c\/strong\u003e, this external fat combines with intramuscular marbling (BMS 8–12), creating two distinct flavour profiles: the caramelized crust of the external fat and the internal succulence produced by the marbling.\u003c\/p\u003e\n\u003cp\u003eMaminha (tri-tip) — located on the inner side of the hindquarter — is a long-fibred muscle with less external fat than picanha. In Wagyu A4\/A5, intramuscular marbling transforms this typically firm cut into a steak with juiciness and flavour far exceeding what would be expected for its anatomical position.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003ePicanha: external fat covering that caramelizes on the grill and concentrates flavour\u003c\/li\u003e\n\n\u003cli\u003eMaminha: long fibre with succulence provided by A4\/A5 marbling\u003c\/li\u003e\n\n\u003cli\u003eTwo cuts with distinct flavour profiles from the same breed and grade\u003c\/li\u003e\n\n\u003cli\u003eCertified traceability by Miyazaki Prefecture, Japan\u003c\/li\u003e\n\n\u003cli\u003eAvailable whole or sliced\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Top sirloin cap \/ Miyazaki-gyu A5 \/ Whole Piece (Kg)","offer_id":40389884838047,"sku":"60059","price":150.0,"currency_code":"EUR","in_stock":true},{"title":"Top sirloin cap \/ Miyazaki-gyu A5 \/ Steaks (kg)","offer_id":40389884870815,"sku":"60060","price":150.0,"currency_code":"EUR","in_stock":true},{"title":"Top sirloin cap \/ Kagoshima-gyu A4 \/ Whole Piece (Kg)","offer_id":40389891260575,"sku":"60061","price":150.0,"currency_code":"EUR","in_stock":true},{"title":"Top sirloin cap \/ Kagoshima-gyu A4 \/ Steaks (kg)","offer_id":40389893980319,"sku":"60062","price":150.0,"currency_code":"EUR","in_stock":true},{"title":"Bottom Sirloin \/ Miyazaki-gyu A5 \/ Whole Piece (Kg)","offer_id":40389899616415,"sku":"60063","price":128.0,"currency_code":"EUR","in_stock":false},{"title":"Bottom Sirloin \/ Miyazaki-gyu A5 \/ Steaks (kg)","offer_id":40389899714719,"sku":"60064","price":128.0,"currency_code":"EUR","in_stock":true},{"title":"Bottom Sirloin \/ Kagoshima-gyu A4 \/ Whole Piece (Kg)","offer_id":40389899780255,"sku":"60069","price":128.0,"currency_code":"EUR","in_stock":false},{"title":"Bottom Sirloin \/ Kagoshima-gyu A4 \/ Steaks (kg)","offer_id":40389899813023,"sku":"60066","price":128.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/Picanha_e_Maminha_Wagyu_Japao_A4A5_-_HomeButcher.webp?v=1777382456"},{"product_id":"coracao-de-alcatra-wagyu-f1-bms-6-7-australia-kg","title":"Wagyu F1 Rump Heart BMS 6\/7 Australia (kg)","description":"\u003cp\u003eRump heart is extracted from the central part of the rump muscle group, in the hindquarter of the ox. It is a dense-fibred muscle with reduced external fat and a \u003cstrong\u003eclean, concentrated flavour\u003c\/strong\u003e. In \u003cstrong\u003eAustralian F1 Wagyu BMS 6\/7\u003c\/strong\u003e, the intramuscular marbling adds succulence to a cut that, in its conventional version, would be merely firm and functional.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eCentral rump muscle — more tender and less sinewy than the outer rump\u003c\/li\u003e\n\n\u003cli\u003eClean, concentrated flavour, with no excessive external fat\u003c\/li\u003e\n\n\u003cli\u003eBMS 6\/7 marbling that adds succulence to a naturally firm cut\u003c\/li\u003e\n\n\u003cli\u003eAvailable whole or sliced into steaks\u003c\/li\u003e\n\n\u003cli\u003eTechnical alternative to sirloin for those who prefer a firmer texture\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Whole Piece (Kg)","offer_id":41771845714079,"sku":"60021","price":30.9,"currency_code":"EUR","in_stock":true},{"title":"Steaks (Kg)","offer_id":41771845746847,"sku":"60022","price":30.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/products\/JA_AME_WagyuRumpSteakMb9__16_600x600_0b39fd81-e246-49b6-b958-e168e0f3e607.jpg?v=1642701168"},{"product_id":"brisket-wagyu","title":"Wagyu Brisket BMS 6\/7+","description":"\u003cp\u003eBrisket is taken from the chest of the cow — one of the hardest-working muscles in the animal, rich in \u003cstrong\u003ecollagen and connective tissue\u003c\/strong\u003e. These characteristics make it completely unsuitable for quick cooking, but with slow cooking at a low temperature for 12 to 18 hours, the collagen dissolves into gelatin and produces a texture not found in any other cut. In \u003cstrong\u003eWagyu BMS 6\/7+\u003c\/strong\u003e, the intramuscular marbling adds a layer of succulence that elevates the result far above conventional Brisket.\u003c\/p\u003e\n\u003ch6\u003eWhy Wagyu transforms Brisket\u003c\/h6\u003e\n\u003cp\u003eIn conventional Brisket, the result of slow cooking is a tender, but sometimes dry, texture. The \u003cstrong\u003eBMS 6\/7+ marbling\u003c\/strong\u003e of Wagyu acts as an internal fat reservoir that, during the long hours of cooking, progressively melts and keeps the muscle moist from the inside out.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eAbundant collagen that, with slow cooking, transforms into a gelatinous and succulent texture\u003c\/li\u003e\n\n\u003cli\u003eBMS 6\/7+ marbling that maintains moisture during 12–18 hours of cooking\u003c\/li\u003e\n\n\u003cli\u003eA distinct result from any conventional beef Brisket\u003c\/li\u003e\n\n\u003cli\u003eA benchmark cut in competitive American barbecue\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":54784650412367,"sku":"50098","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/IMG_2637.jpg?v=1743505119"},{"product_id":"ribeye-cap-de-wagyu-8","title":"Wagyu Ribeye Cap BMS 8+ — Spinalis Dorsi (kg)","description":"\u003cp\u003eThe Ribeye Cap (\u003cem\u003eSpinalis Dorsi\u003c\/em\u003e) is the muscle that surrounds the outside of the ribeye, separated by the butcher when cutting this piece. It is a small muscle—each animal produces a very limited quantity—with a \u003cstrong\u003edelicate texture, very intense flavour, and abundant marbling\u003c\/strong\u003e. At \u003cstrong\u003eBMS 8+\u003c\/strong\u003e, it combines the best of two worlds: the rich flavour of a working muscle and the juiciness of high marbling.\u003c\/p\u003e\n\u003ch6\u003eWhy is access restricted?\u003c\/h6\u003e\n\u003cp\u003eEach carcass produces only a very small quantity of Spinalis Dorsi. Separating the muscle requires specific butchery technique—many producers sell the entire ribeye without separating this muscle. Home Butcher selects and makes available the separated Ribeye Cap, with BMS 8+ confirmed per batch.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eSpinalis Dorsi—the most flavourful muscle of the ribeye, available separately\u003c\/li\u003e\n\n\u003cli\u003eBMS 8+: marbling in the territory of Japanese A4 Wagyu\u003c\/li\u003e\n\n\u003cli\u003eDelicate texture with intense flavour—a rare combination in a single cut\u003c\/li\u003e\n\n\u003cli\u003eVery limited volume per carcass—seasonal availability\u003c\/li\u003e\n\n\u003cli\u003eQuick cooking—does not tolerate long cooking\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":54784664994127,"sku":"61001","price":58.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/IMG_2661.jpg?v=1743505080"},{"product_id":"cha-de-fora-wagyu-9","title":"Chã de Fora Wagyu BMS 9+ (kg)","description":"\u003cp\u003eThe outside flat is taken from the external rear of the cattle. It is a dense, low external fat muscle — in its conventional version, a cut for long cooking. In \u003cstrong\u003eWagyu BMS 9+\u003c\/strong\u003e, the high intramuscular marbling — close to Japanese Wagyu A4 — radically transforms the cooking possibilities and flavor profile of this cut.\u003c\/p\u003e\n\u003ch6\u003eBMS 9+: what changes in this cut\u003c\/h6\u003e\n\u003cp\u003eWith \u003cstrong\u003eBMS 9+\u003c\/strong\u003e, the outside flat is no longer just a cut for slow roasting. The marbling allows it to be cooked as a steak — at medium temperature, sliced against the grain — with a deep flavor and juiciness that the conventional version would never achieve.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eBMS 9+: marbling close to Japanese Wagyu A4 in a usually humble cut\u003c\/li\u003e\n\n\u003cli\u003eDeep flavor characteristic of cuts from the external rear\u003c\/li\u003e\n\n\u003cli\u003eVersatile: works as a steak (thinly sliced) and as a slow roast\u003c\/li\u003e\n\n\u003cli\u003eDense texture that, sliced against the grain, presents unexpected tenderness\u003c\/li\u003e\n\n\u003cli\u003eAvailable whole or sliced\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":54784667812175,"sku":"61002","price":29.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/IMG_2644.jpg?v=1743506057"},{"product_id":"short-rib-sem-osso-wagyu-9","title":"Boneless Wagyu Short Rib BMS 9+ (kg)","description":"\u003cp\u003eShort Rib is taken from the front section of the beef rib. With the bone removed, it is a dense muscle block, rich in \u003cstrong\u003ecollagen and connective tissue\u003c\/strong\u003e, with BMS 9+ intramuscular marbling densely distributed. Slow cooking at a low temperature dissolves the collagen into gelatin and produces a shreddable texture, while retaining all the succulence of the marbling.\u003c\/p\u003e\n\u003ch6\u003eWhy the boneless version is different\u003c\/h6\u003e\n\u003cp\u003eBone-in Short Rib requires more cooking time and space. The \u003cstrong\u003eboneless\u003c\/strong\u003e version allows for precise portioning, more predictable cooking times, and a more controlled presentation — while maintaining the flavour and texture characteristics of the bone-in cut.\u003c\/p\u003e\n\u003ch6\u003eBenefits\u003c\/h6\u003e\n\u003cul\u003e\n\n\u003cli\u003eAbundant collagen which, with slow cooking, transforms into a gelatinous texture\u003c\/li\u003e\n\n\u003cli\u003eBMS 9+: marbling that maintains succulence during hours of cooking\u003c\/li\u003e\n\n\u003cli\u003eIntense flavour characteristic of the rib area\u003c\/li\u003e\n\n\u003cli\u003eBoneless format: easy portioning and predictable cooking\u003c\/li\u003e\n\n\u003cli\u003eSuitable for slow oven, prolonged sous-vide and braising\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Home Butcher by Cerrado Verde","offers":[{"title":"Default Title","offer_id":54784670695759,"sku":"50099","price":55.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0354\/8538\/4839\/files\/IMG_2664.jpg?v=1743504958"}],"url":"https:\/\/homebutcher.shop\/en\/collections\/wagyu.oembed?page=2","provider":"Home Butcher by Cerrado Verde","version":"1.0","type":"link"}