Origin: Kagoshima, Japan
Among loin, it is the center portion of muscle and loc-at-ed next to sirloin.
The large cross-section has scattered, fine marbling beautifully and it provides a smooth and tender texture. It can be said Japanese beef culture has been developed from sukiyaki which serves thin-sliced large rib roast beef.
As soon as you enter your mouth, you can feel the softness and wagyu flavor melting into your tongue.
All Frozen products must be kept frozen at 0° F ( -18°C) or Below. When storing fresh seafood, keep it in the coldest part of the refrigerator. Make sure your home refrigerator is operating at 40°F or lower. For Fresh Seafood: to preserve the best quality keep Fish under ice while in the refrigerator. (Note: Fish will lose quality and deteriorate rapidly with higher storage temperature)
It is best to thaw frozen seafood in the refrigerator overnight. Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag or microwaving on a defrost setting until the fish is pliable but still icy.