Kumamoto CubeRoll A5 Japanese Wagyu
$726.00 – $786.50
* A5和牛眼肉 $258/KG
* 日本熊本 MSB11 A5和牛
* 保持冷藏 0 ~ 4 ℃ / 长达60天保质期
* 保持冷冻 – 18 ℃ / 长达18个月保质期
* 单独真空包装
日本熊本和牛是指在日本熊本县生产的一种高质量牛肉。和牛在全球范围内以其卓越的肉质、嫩度和丰富的口感而闻名，而熊本和牛则被认为是日本和牛品种中最优秀的之一。为了确保熊本和牛的最佳品质，对其进行严格的等级划分。根据肥肉纹理、颜色、坚实度和口感等多种因素进行分级 , A5是一种评估日本牛肉质量的分级系统。”A5″ 评级是最高质量的牛肉，被认为是味道最佳、最具风味的。该评级是根据牛肉的花纹、颜色、紧实度和质地等因素进行评估的，只有很少数的日本牛肉能够获得 “A5” 评级。
*免责声明*原包装产品购买须知*
关于花纹 ：您购买的产品花纹等级可能会与标签有出入，因为澳洲肉类规格管理局（AUS-MEAT）的大理石花纹等级标准是根据牛肉中大理石花纹的多少来划分等级的。大理石花纹等级评价在牛只冷胴体上进行，所以不同的部位呈现的花纹不一样，每一头牛也会有呈现的不一样。
关于重量 ：所有的产品都可能存在重量上的误差，我们的提供的重量标准是含包装的总重量。
关于脂肪比例 ：澳大利亚屠宰场的生产标准不超过13mm的肥油厚度、允许10%的肥油容忍度。
关于肉的颜色 ：新鲜牛肉最初呈现肌红蛋白的颜色——暗红色，暴露于空气中时，肌红蛋白与空气中的氧迅速结合成氧合肌红蛋白，使肉呈现出鲜红色。氧合肌红蛋白不稳定，暴露空气中几小时至几天会进一步氧化成正铁肌红蛋白，肉色也随之转变成暗褐色。
关于血水袋 ：打开包装后会找到一个黑色的小袋子，这个袋子的主要功能是吸血水，扔掉即可。
RPC FOOD 无法检验产品内部情况。以上理由，概不退还。我们的团队会在给您送货前，再一次检查包装，确保无误！！
* Kumamoto Japanese A5 Wagyu
* Keep Chilled 0 ~ 4 ℃ / Up to 60 days shelf life
* Keep Frozen – 18 ℃ / Up to 18 months shelf life
* Individual vacuum pack
* Export Quality
Kumamoto Japanese A5 Wagyu CubeRoll
Kumamoto Wagyu refers to a type of high-quality beef produced in Kumamoto Prefecture, Japan. Wagyu beef is renowned worldwide for its exceptional marbling, tenderness, and rich flavor, and Kumamoto Wagyu is considered one of the finest varieties within the Wagyu category.
A5 refers to a grading system used to classify the quality of beef in Japan. The “A5” rating is the highest quality beef and is considered to be the best and most flavorful. The grading is based on factors such as marbling, color, firmness, and texture, and only a small percentage of beef in Japan qualifies for the A5 rating.
Cube Roll is prepared from a Forequarter and consists of the M. longissimus dorsi and associated muscles underlying the dorsal aspect of the ribs (caudal edge of the 4th rib to the 13th rib inclusive).Between the chuck and the striploin.
Cube roll is highly regarded for its tenderness, but also richness of flavour. Found in the rib primal, this cut of beef sees very little activity throughout the life of the animal, resulting in an incredibly delicate mouthfeel.Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks.
COOKING METHOD – Oven roast, pan fry, grill
*Disclaimer*Instructions for Purchasing Products in Primal Cuts*
-About Marbling: Marbling of the product may be different from the label，because the marbling grade standard of the Australian Meat Specification Authority (AUS-MEAT) is based on the amount of marbling in the beef. The marbling grade evaluation is carried out on the cold carcass of cattle, thus marbling appearing in different parts are not the same, and each cattle will also present differently.
-About Weight: All products may have weight errors. The weight standard we provide is the gross weight of the package.
-About FAT MEASUREMENT: The production standard of Australian slaughterhouses does not exceed the thickness of fat over 13mm, and allows a tolerance of 10% fat .
-About the color of meat: Fresh beef initially exhibits the color of myoglobin—dark red. When exposed to the air, myoglobin quickly combines with oxygen in the air to form oxymyoglobin, making the meat appear bright red. Oxymyoglobin is unstable, and it will be further oxidized to metmyoglobin when exposed to the air for several hours to several days, and the meat color will also turn dark brown.
-About the absorb blood bag: After opening the package, you will find a small black bag. The main function of this bag is to absorb blood water, just throw it away.
RPC FOOD is unable to inspect the interior of the product. The above reasons will not be refunded. Our team will check the packaging again to make sure it is correct before sending it to you! to you!
| 重量 | N/A |
|---|---|
| Weight KG 重量 千克 | 2.8kg, 3.0kg |
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