Awaji Virgin Island Ribeye A5 Wagyu Beef Hyogo (200g)

Flavor:

• The beef has a subtle sweetness, but it’s not overwhelming—the balance of fat and meat creates a round, satisfying flavor profile.
  

Texture:

• The meat is incredibly tender and buttery, with a melt-in-your-mouth sensation. This is due to the unique marbling of fat within the muscle fibers.

Aftertaste:

• The aftertaste of Awaji Virgin Wagyu is lingering and pleasantly rich, with the smooth fat leaving a subtle, almost creamy finish.
  
  

Pairing Recommendations:

• Wine: A full-bodied red wine, such as a Cabernet Sauvignon or a Pinot Noir, can complement the richness of the meat.

Ribeye Steak, Shabu Shabu or Yakiniku Awaji Virgin Island A5 Wagyu Beef from Hyogo

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