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(Frozen) Kagoshima A4 Black Wagyu Striploin - 200~220g

(Frozen) Kagoshima A4 Black Wagyu Striploin - 200~220g

$199 ~ FREE delivery fee for Self Pick-up ( Tuen Mun ) on order

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  • (Frozen / -18°C) Cold Chain Delivery (Avoid delivery with Chilled Product)
  • ( CHILLED or FROZEN ) Pick one of two ( Please fill-in on Remark )
  • Pick-up in Tuen Mun ( Pick-up : My Loft, 9 Hoi Wing Road, Tuen Mun )


Weight conversion list
1lbs = 454g
1oz = 28.35g

Origin: Japan
Superb wagyu Japanese beef comes from the special technique and the attentive care given by the producers. 
The term "wagyu beef cattle" refers to distinctive Japanese breeds. 
Wagyu beef cattle are raised to be healthy animals in well-ventilated barns spread with sawdust. 
They are fed with a mixture of hay and highly nutritious, safe compound feeds. 
Farmers who breed wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition. 

Beef: Wagyu
There are four breeds of wagyu: Japanese Black (KurogeWashu)Japanese Brown (AkageWashu or Akaushi), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu)
Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. 
The increased marbling also increases the ratio of monounsaturated fats to saturated fats
Japanese Black makes up 90% of all fattened cattle in Japan. 

Taste: Wagyu
A feature of wagyu beef is melt-in-the mouth texture and a rich,luxurious taste derived from an abundance of fat. 
The beautiful pattern of fat through red flesh like the chuck, rib and sirloin is termed shimofuri, or marbling. 
Its flavor will delight you when used in various types of cuisine. 
Wagyu beef is sold after inspection and grading for attributes such as meat color, texture and marbling.

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