A5宮崎牛 リブロースかぶり Miyazakigyu Rib Cap "KABURI" / Yakiniku sliced (4.0mm) / JPN Weight:500g 宮崎牛 特上牛挽き肉（肩、ウデ、ロース）日本産（和牛/A5）

宮崎牛　特上牛挽き肉（肩、ウデ、ロース）日本産（和牛/A5）

0mm　日本産（和牛／A5）

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Dimensions:44 cm (L) x 24 cm (W) x 5 cm (H)Gross Wt

A5宮崎牛 リブロースかぶり Miyazakigyu Rib Cap "KABURI" / Yakiniku sliced (4.0mm) / JPN Weight:500g 宮崎牛 特上牛挽き肉（肩、ウデ、ロース）日本産（和牛/A5）4. 0mm A5 The cut is located just above Ribeye in the cattle having a better distribution of fat and marbling which are beautifully lustrous. Quite flavoursome and rich with the just nice sweetness of the fat. Rare or medium rare doneness is recommended slicing thinly for dishes such as yakiniku, shabu shabu and tataki. The taste of the meat really goes well with kizami wasabi with soy sauce and Japanese sake. Frozen, vacuumed in a plastic bag with a