Kagoshima Genmai Kuroushi
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Cooking Method
- Grill & Skillet
- Shabu Shabu & Sukiyaki
Cut
- Full Block
- Roast
Grade
- A3
- A4
- A5
Origin
- Hokkaido
- Kagoshima
- Miyazaki
- Oita
origin
- Japan
Part
- Chuck Roll
- Flap
- Halfshortrib
- Jobara
- Kainomi
+ More- Less
- Picanha
- Rib Cap
- Ribeye
- Striploin
- Striploin End
- tomosankaku
- Tritip
part
- Ichibo
Secondary
- Cut