Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine. The special appeal of ribeye steaks is that they have a rich marbling of fat throughout them, which gives guaranteed flavour and succulence.
At present, Kagoshima is Japan's #1 prefecture in terms of the production of "black cattle" Wagyu. The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibers.
About the producer: Nanchiku Co.
State/Perfecture: Kagoshima Perfecture
Note: image may be slightly different from actual product.
