A5宮崎牛 特上厚切りトウガラシ Miyazakigyu Chuck Tender "TOGARASHI" / Thick Slice 8.0mm / JPN japanese wagyu 宮崎牛 特上サーロイン（ストリップロイン）すき焼き／しゃぶしゃぶ用スライス2

宮崎牛　特上サーロイン（ストリップロイン）すき焼き／しゃぶしゃぶ用スライス2

ハイライフポーク　豚ロース　焼肉用4mm　カナダ産　三元豚

Recommended cooking medium rare to medium

The cut has a firm texture and great bite while its rich marbling creates robust flavour too

A5宮崎牛 特上厚切りトウガラシ Miyazakigyu Chuck Tender "TOGARASHI" / Thick Slice 8.0mm / JPN japanese wagyu 宮崎牛 特上サーロイン（ストリップロイン）すき焼き／しゃぶしゃぶ用スライス28mm 300g A5BMS10+) A small, lean cut from the chuck primal which is the front leg of the animal. It's a relatively rare cut to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak. It should be cooked to an internal temperature of 145F (medium). It's best cooked quickly over high heat and is typically used for stir fries, kebabs, steak fajitas, or just grilling. Frozen, vacuumed in a plastic bag with a tray.