A5宮崎牛特上ウチモモ Miyazakigyu Top Round "UCHIMOMO" / Sukiyaki & Shabu Shabu sliced (2.0mm) - Flower Edition (300g) hylife and they can be cubed

and they can be cubed for stews and roasts

Having deeper colour and stronger meaty flavour with just-nice distribution of fat in the meat

shabu shabu

One of the cuts located near the ribs is generally called Karubi originating from the Korean word which means ribs

from the front side of the hind leg from hip to knee

A5宮崎牛特上ウチモモ Miyazakigyu Top Round "UCHIMOMO" / Sukiyaki & Shabu Shabu sliced (2.0mm) - Flower Edition (300g) hylife and they can be cubed2. 0mm A5BMS10+ Boneless cut from the inner side of the beef hind leg. It's one of the leanest cuts having less marbling than other cuts. However, the cut is still tender and juicy enough to be served in various rounds of cooking styles. Optimal for steak, yakiniku, shabu shabu, sukiyaki, tataki and beef katsu sando. Recommended cooking medium rare to medium. Frozen, vacuumed in a plastic bag with a round tray. Also don't forget to check out thebest