宮崎牛 特上肩ロース 焼肉用スライス4mm 日本産（和牛／A5／BMS10+）
ELP (Everyday Low Price)
|Tender cut with just-nice beefy flavour which is a bit lighter than Ribeye. The cut is actually taken from the entire big whole muscle which is connected from the neck right next to the ribs until the sixth rib where the ribeye is connected. It's in the same league of tenderness as the ribeye having great marbling too. Recommended cooking medium rare to medium, best dishes are steak, barbeque smoked, sous vide, sukiyaki, shabu shabu, and yakiniku.|
Frozen, vacuumed in a plastic bag with a tray.
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Product image for illustration purposes only. Actual products may vary.