Yingos was started by a South American guy to do BBQ for people in Shanghai. Then he started selling his supply. In addition to just doing grill-outs, now he’s a reliable option for great value cuts, like Argentinian Black Angus skirt steak and picanha cuts, as well as things like center-cut tenderloins and Australian tomahawks. In addition to that, he’s got a small selection of Australian M6 Wagyu in the usual cuts (strip, ribeye) and a whole section of what he calls “second cuts” — the kinds of things you don’t usually find retail, like chuck roll, tail of rump, whole black pork bellies, Iberico pork ribs and lamb from both Inner Mongolia and New Zealand. His chicken comes from South America as well (Chile, Brazil or Argentina) and he’s one of the only places you’ll find Spanish-style blood sausage (morcilla). He’s even got venison. And a selection of affordable wines to pull the whole meal together.