The most coveted cut of meat, the Rib Shin (リブ芯). It's shape is rounded, with fat in between its cap and eye hence the one of a kind flavor in every bite. The favorite of wagyu lovers and it is being served in high-end steakhouses or Omakase.
Product: Hitachi, Ibaraki Prefecture Origin: Japan
Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-11
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Ibaraki Prefecture
Located in northeast of Tokyo, and no. 1 producer of natto (fermented soybeans). It's abundant resources and rich environs make it perfect for nurturing the Japanese Kuroge (black cattles).
