A5宮崎牛特上サーロイン Miyazakigyu Striploin / Air-flown Chilled / JPN Premium Meat Richly marbled

Richly marbled

This set consists of:

Storage: Keep frozen at -18°C or below

宮崎牛　特上リブロース（リブアイ）すき焼き／しゃぶしゃぶ用スライス2

The neck muscle is a well-moving part and the meat of the cut is less fat and much leaner with a tough texture

A5宮崎牛特上サーロイン Miyazakigyu Striploin / Air-flown Chilled / JPN Premium Meat Richly marbledA5BMS10+ "Thickness: approx. 10 15 mm suitable for steak" "Thickness: approx. 18 25 mm suitable for steak" Bold and beefy. It's not the most tender part of the cattle actually. The cut has a firm texture and great bite while its rich marbling creates robust flavour too. Recommended cooking medium rare to medium, best dishes definitely for roast beef, suitable for sukiyaki shabu shabu, wagyu sushi, pan fried steak, and steak sandwich. Chilled, vacuumed