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a cut from the lumbar region of the animal carcass closer to the head is used
Cooking time: 8-10 minutes in boiling water
It’s rich in flavor and has lightly caramelized edges
making them ideal for a wide variety of dishes
Heritage Japanese Kagoshima Striploin Steak Kobe A5-12 BMS ~350gr apricot a cut from the lumbarKagoshima Wagyu A5 BMS12 striploin is an exceptionally rare, top tier Japanese beef, featuring the highest possible marbling score (BMS 12) and quality grade (A5). Raised in Kagoshima, this luxurious beef is known for intense, delicate, and buttery marbling, often exceeding 56. 3% intramuscular fat, offering a rich, savory, and sometimes coconut noted flavor profile
US$ 187.50
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US$ 495.00
