Aburi An Steak Beef Steak ~ Taipei Shida Store

This is an aged Wagyu steak from a famous Japanese bloodline, pasture-raised in South Australia. The meat has amber-colored fat, and its flavor becomes richer after aging. Recommended to be grilled to the appropriate doneness to enjoy its melt-in-your-mouth richness and tender texture.

Taken from the diaphragm of the cow, this is a rare offal cut, but its texture is close to red meat. The meat is very tender, with abundant marbling and rich beef flavor. Tender and juicy, it's a popular choice for grilled steak.

Selected Wagyu rump steak. The meat in this cut is relatively firm with a moderate fat content, allowing you to savor the natural sweetness and chewiness of the beef. Suitable for diners who enjoy a hearty bite of meat without excessive greasiness.

Extremely precious thick-cut beef tongue, using only the most tender part of the tongue root. Thick and elastic meat, with abundant juices and a unique crisp texture when chewed. Rich in fat and aroma, a premium enjoyment for beef tongue lovers.

Tender beef tongue is thinly sliced and paired with a special green onion salt seasoning. The thinly sliced texture is crisp and refreshing, and the savory green onion salt perfectly complements the sweetness of the beef. Excellent flavor, especially when eaten with green onions.

This is an aged flat iron steak, with firm meat and rich beef flavor. It has a distinct thin tendon in the middle, which becomes crisp and chewy after grilling while retaining the meat's tenderness. Rich in layers, suitable for diners who enjoy multiple textures.

Aged beef is cut into easy-to-eat cubes. High-temperature searing locks in the juices on each side, with a slightly charred exterior and a juicy interior. Convenient to eat, with a firm texture, savoring the beef's aroma in every bite.

Chicken thigh cooked using the low-temperature sous vide method. Extremely tender meat, retaining abundant juices. The skin is pan-seared to a golden crisp, complementing the tender chicken. A distinct contrast in texture and not greasy.

Carefully selected precious Matsusaka pork, which is the pork neck cut. Evenly distributed marbling like snowflakes, with a crisp and elastic texture, not dry at all. The aroma of the fat after grilling is captivating, and the texture is excellent.

Whole deep-sea giant squid, pan-seared. Thick and plump meat, with a chewy and springy texture. Rich oceanic flavor, an excellent choice for those who love grilled seafood.

Thick-cut boneless salmon fillet, pan-seared. The fish is rich in oil, with a delicate, smooth, melt-in-your-mouth texture. The skin is lightly crisped, locking in the fish's sweetness and moisture.