This steak is rich, juicy and full-flavored with generous marbling throughout. It's a boneless cut that is best cooked using high heat methods. That is, either in a screaming hot cast-iron skillet or over a grill.
Produced from Japanese Black cattle, and raised in Miyazaki prefecture, and has become known for its snowflake-like marbling. It has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards.
SUKIYAKI CUT
YAKINIKU CUT
KEEP FROZEN.