Kagoshima Wagyu
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Cooking Method
- Grill & Skillet
- Shabu Shabu & Sukiyaki
Cut
- Full Block
- Shabu Shabu
- Yakiniku
Grade
- A4
- A5
Origin
- Japan
- Kagoshima
Part
- Halfshortrib
- Jobara
- Ribeye
- Striploin
- tomosankaku
+ More- Less
- Tritip
part
- zabuton
Secondary
- Cut