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宮崎牛 特上ウデ 空輸チルド 日本産（和牛／A5／BMS10+）1−2枚付け
they have more meat than other beef rib varieties
The cut has a firm texture and great bite while its rich marbling creates robust flavour too
It has a unique coarse texture and very high marbling
It's one of the leanest cuts having less marbling than other cuts
A5宮崎牛 王様カルビ Miyazakigyu Short Rib "KING OF YAKINIKU" / Yakiniku sliced (4.0mm) / JPN yakiniku 宮崎牛 特上ウデ 空輸チルド 日本産（和牛／A5／BMS10+）1−2枚付け4mm A5BMS10+ Premium Miyazakigyu A5 Wagyu short rib, sliced at 4. 0mm for yakiniku. Richly marbled, tender, and full of flavour. Best enjoyed grilled or lightly pan seared. Origin: Japan Grade: A5 Wagyu BMS10+ Cut: Short Rib Slice thickness: 4. 0mm This cut of meat is taken from the half of the outer ribs that are closer to the upper foreleg. This cut is mainly used for so called karubi at Japanese yakiniku and Korean BBQ restaurants. The cut is rich
