A5宮崎牛 特上肩バラ Miyazakigyu Brisket "KATABARA" / Sukiyaki & Shabu Shabu sliced (2.0mm) / JPN bfn a rather toughcut

a rather toughcut

It should be cooked to an internal temperature of 145°F (medium)

and full of flavour

Tender cut with just-nice beefy flavour which is a bit lighter than Ribeye

A5宮崎牛 特上肩バラ Miyazakigyu Brisket "KATABARA" / Sukiyaki & Shabu Shabu sliced (2.0mm) / JPN bfn a rather toughcut2. 0mm 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 thebest buddies for meatsto 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