US牛上カルビ Boneless Short Rib / Yakiniku sliced (4.0mm) / US / Corn-fed CHOICE rare The neck muscle is a

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

The taste of the meat really goes well with kizami-wasabi with soy sauce and Japanese sake

宮崎牛　特上ウチモモ　すき焼き／しゃぶしゃぶ用スライス2

Boneless cut from the inner side of the beef hind leg

The meat can be the outstanding choice for minced beef to make flavourful and juicy hamburger steak or beef tsukune

US牛上カルビ Boneless Short Rib / Yakiniku sliced (4.0mm) / US / Corn-fed CHOICE rare The neck muscle is a4mm One of the cuts located near the ribs is generally called Karubi originating from the Korean word which means ribs. A beef plate (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. Frozen, vacuumed in a plastic bag with a tray. If you like to order different weights of the same product, please add to the cart with the desired grams again. Product image for illustration purposes only. Actual