Japanese Kumamoto-ken A5 Chuck Short Ribs Yakiniku Sliced 120g
- Chuck Short Ribs (三角バラ) is a cut of meat taken from the first through the sixth ribs. It is evenly marbled, with a perfect balance of fat and lean meat.
The Kumamoto strain originates from the extreme southern island of Kyushu, in the prefecture of Kumamoto, Japan. They are the only free grazing cattle of that country.
Kumamoto Wagyu naturally contain enhanced marbling throughout which results in an intense buttery flavor as well as juiciness and extreme tenderness.
Chuck Short Ribs (三角バラ) literally meaning "triangle rib", its name fits its shape, which is like a triangle.
It is a cut of meat taken from the first through the sixth ribs. It is evenly marbled, with a perfect balance of fat and lean meat.
Tender, marbled Japanese wagyu beef is recognized world-round for its extremely high quality, which must meet stringent industry standards for marble content, smell, color and brightness, texture and firmness of the meat, and quality of the fat.
The beef is graded on two scales, one for the amount of meat yielded (from A-class to C-class), and one for the quality of marbled fat (from 1 to 5). The very best wagyu beef is grade A-4 or A-5.
A5-grade the rarest of all steaks, less than 1% of total Japanese production.