Takeda Farm / Takemitsu-chan / Asahidake — Whole carcass tour

A full-carcass guided tour at flagship volume. The prime trio (Ribeye, NY Strip, Filet Mignon) anchors the flex. All five Japanese marquee sub-cuts (Kaburi, Misuji, Tomosankaku, Kainomi, Zabuton) appear once each — first-class cuts that make the high tier exclusive. Both premium yakiniku slices (Sankaku-bara Karubi and Short Rib Karubi at 0.85x) plus a three-slice 1/4" yakiniku course (Knuckle, Plate Karubi, Shikinbou) cover Japanese tradition; brisket is represented by the Wagyu Smoking Brisket piece. Smoking Brisket and two Osso Buco portions anchor the slow-cook brand story. Capped at 6 bundles by Kaburi yield (7 packs; safety reduces to 6), with Osso Buco co-binding at 6.