RPC FOOD

Wagyu Supplier in Melbourne

Kumamoto Japanese A5 Wagyu BBQ Slice - 200g (Frozen)
Kumamoto Japanese A5 Wagyu BBQ Slice - 200g (Frozen) - 图片 2
Kumamoto Japanese A5 Wagyu BBQ Slice - 200g (Frozen) - 图片 3
Kumamoto Japanese A5 Wagyu BBQ Slice - 200g (Frozen) - 图片 4
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Kumamoto Japanese A5 Wagyu BBQ Slice - 200g (Frozen) - 图片 7

Kumamoto Japanese A5 Wagyu BBQ Slice – 200g (Frozen)

$50.00

* A5和牛西冷牛排 冷冻 * 日本A5和牛 * 保持冷冻 – 18 ℃ / 长达18个月保质期 * 单独真空…

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描述

* Japanese A5 Wagyu

* Keep Frozen – 18 ℃ / Up to 18 months shelf life

* Individual vacuum pack

* Export Quality

Japanese A5 Wagyu Sirloin 

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

Also known as sirloin，accounting for 4.4% of the carcase.Coming from muscles that do less work, cuts from the striploin have less fat and connective tissue making them lean, tender and juicy. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks. 

Striploin steak is the quintessential cut of beef, and our’s is no exception. Delicately laced with marbling throughout, our sirloin affords chefs an ideal piece for thin cuts or whole serve.

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!

其他信息

WEIGHT KG|重量 千克

0.2KG

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