US Angus Beef Yakiniku Sliced Combo (Short Rib, Hanging Tender, Oyster Blade) ~300g
- Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
The Certified Angus Beef (CAB) is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
CAB ensures the beef quality and offer customers the confidence when making purchases.
Hanger Tender is the cut from the plate section of the steer (between the brisket and the flank). It has a satisfyingly chewy texture that is similar to skirt steaks.
Short Rib comes from the cut of beef brisket, chuck, plate, or rib areas, which is one of the most popular cuts of beef for Japanese barbecue.
The oyster blade is a very marbled muscle that sits just below the shoulder blade section of the cattle. It is a thick, juicy, flavorful, marbled, boneless, and tender beef steak.
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.