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It consists of layers of lean meat and fat
The neck muscle is a well-moving part and the meat of the cut is less fat and much leaner with a tough texture
portable & easy-to-use
宮崎牛 特上ザブトン 空輸チルド 日本産（和牛／A5／BMS10+）1−2枚付け
It's best cooked quickly over high heat and is typically used for stir-fries
A5宮崎牛特上サーロイン Miyazakigyu Striploin / Air-flown Chilled / JPN Premium Meat It consists of layers ofA5BMS10+ "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
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