A5宮崎牛特上サーロイン Miyazakigyu Striploin / Air-flown Chilled / JPN Premium Meat It's best cooked quickly over

It's best cooked quickly over high heat and is typically used for stir-fries

or pan-searing

Product image is for illustration purposes only

The neck muscle is a well-moving part and the meat of the cut is less fat and much leaner with a tough texture

It consists of layers of lean meat and fat

A5宮崎牛特上サーロイン Miyazakigyu Striploin / Air-flown Chilled / JPN Premium Meat It's best cooked quickly overA5BMS10+ "Thickness: approx. 10 15 mm suitable for steak" "Thickness: approx. 18 25 mm suitable for steak" Bold and beefy. It's not the most tender part of the cattle actually. The cut has a firm texture and great bite while its rich marbling creates robust flavour too. Recommended cooking medium rare to medium, best dishes definitely for roast beef, suitable for sukiyaki shabu shabu, wagyu sushi, pan fried steak, and steak sandwich. Chilled, vacuumed