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The original wagyu beef comes from Japan, Wa stands for Japanese and Gyu for cow. Kamichiku Farm is located in Kagoshima where the wagyu cattles are born, raised, grain-finished and processed directly at the farm. This control at every step of the farming process ensures consistency and the highest quality of meat. The particular high marbling score on Japanese wagyu is unique, giving the richness and tenderness sought-after worldwide. The Japanese wagyu ribloin is located on the back, next to the chuck, in the rib part. Its a thick and fine textured cut.
Chefs Tip:The ribloin is suitable for shabu-shabu, as well as in barbecue, or simply pan-fried to high temperature.