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Cooking Method
- Grill & Skillet
- Yakiniku
Cut
- Full Block
Grade
- A4
- A5
- F1
- Holstein
- Pure Black Angus
Origin
- Australia
- Hokkaido
- Kagoshima
- Kumamoto
- Miyazaki
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- Oita
- Yonezawa
origin
- Japan
Part
- Flap
- Halfshortrib
- Jobara
- Kainomi
- Rib Cap
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- Ribeye
- Striploin
- Striploin End
- Tenderloin
- tomosankaku
- Tritip
Secondary
- Cut