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

Boneless cut from the inner side of the beef hind leg

宮崎牛　特上肩バラ　すき焼き／しゃぶしゃぶ用スライス2

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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,