A5+ Hitachiwagyu Striploin Weight:0.440 kg 1” 1 producer of natto (fermented

1 producer of natto (fermented soybeans)

The most coveted cut of meat

Constant the surface temperature of the plate to 210 - 250 degrees Celsius to prevent meat fat from smoking

Product: Matsusaka Beef Origin: Japan

A5+ Hitachiwagyu Striploin Weight:0.440 kg 1” 1 producer of natto (fermentedAlso known as Hireshita or saroin ( ) Striploin, a cut leaner than the ribeye is finely marbled with a balanced texture. It is highly tender and rectangular in shape. One of the best cuts of steak you could ever have. It is served in high end steakhouses or Omakase. Product: Hitachi, Ibaraki Prefecture Origin: Japan Thickness : 3 4 1 inch thick cut Yield and Quality Grade : A5+ BMS 11 Ibaraki Prefecture Located in northeast of Tokyo, and no. 1