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牛骨付き上カルビ 焼肉用タレ漬け5mm アメリカ産（トウモロコシ肥育／チョイス）
A5 Miyazaki ウワミスジ Clod "UWAMISUJI" 3-5mm
A5 Miyazaki コサンカク Clod "KOSANKAKU" 3-5mm
The cut is located just above Ribeye in the cattle having a better distribution of fat and marbling which are beautifully lustrous
宮崎牛 極上カルビ 焼肉用スライス4mm 日本産（和牛／A5／BMS10+）
A5宮崎牛 特上肩バラ Miyazakigyu Brisket "KATABARA" / Yakiniku sliced (3.0mm) / JPN 1for1 牛骨付き上カルビ 焼肉用タレ漬け5mm アメリカ産（トウモロコシ肥育／チョイス）3mm A5BMS10+ A cut from the breast or lower chest part. It consists of layers of lean meat and fat, a rather toughcut. Brisket meat is tender after cooking, with firmness to the bite close to the ribs. Frozen, vacuumed in a plastic bag with a tray. Also don't forget to check out the best buddies for meats to go with. If you like to order different weight of same product, please add to cart with the desired grams again. Product image for illustration
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