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. Product: Hitachiwagyu, Ibaraki Prefecture Origin: Japan
Thickness : 3/4 -1 inch thick cut
Yield and Quality Grade : A5+ BMS-11
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Matsusaka Prefecture
Famously known in Osaka, served in Matsusakagyu Yakiniku M--, this luxurious brand is included in the three Sandai Wagyū, the "three big beefs" together with Kobe and Omi. Only Japanese Kuroge (black cattle ) is reared and cuts of meat need to pass the strict standards in order to be sold as the ‘Matsusaka’.
