A5+ Hitachiwagyu Striploin

Also known as Hireshita or saroin ( サーロイン ) Striploin, a cut leaner than the ribeye is finely marbled with a balanced texture. It is highly tender and rectangular in shape. One of the best cuts of steak you could ever have.It is served in high-end steakhouses or Omakase. Product: Hitachi, Ibaraki Prefecture Origin: Japan Thickness : 3/4 -1 inch thick cut Yield and Quality Grade : A5+ BMS-11 -------------------------------------------------------------------------- Ibaraki Prefecture Located in northeast of Tokyo, and no. 1 producer of natto (fermented soybeans). It's abundant resources and rich environs make it perfect for nurturing the Japanese Kuroge (black cattles).