A5宮崎牛 特上三角バラ Miyazakigyu Chuck Short Rib "SANKAKU BARA" / Sukiyaki & Shabu Shabu sliced (2.0mm) / JPN meatbox The cut is recognized and

The cut is recognized and popular as one of the most delicious cuts among foodies

While they offer less meat than steak

Located on the upper side of the whole Ramp section that connects to Striploin and extends toward the buttocks

TIPS FOR STORAGE:

Mini Tong - for charcoal shifting / adjustments

A5宮崎牛 特上三角バラ Miyazakigyu Chuck Short Rib "SANKAKU BARA" / Sukiyaki & Shabu Shabu sliced (2.0mm) / JPN meatbox The cut is recognized and2. 0mm A5BMS10+ Tender cut with just nice beefy flavour which is a bit lighter than Ribeye. The cut is actually taken from the entire big whole muscle which is connected from the neck right next to the ribs until the sixth rib where the ribeye is connected. It's in the same league of tenderness as the ribeye having great marbling too. Recommended cooking medium rare to medium, best dishes are steak, barbeque smoked, sous vide, sukiyaki, shabu shabu,