Kagoshima Wagyu A5 Striploin-End Steak เนื้อคาโกชิมาวากิว สตริปลอยน์ A5 ส่วนท้าย สเต็ค

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Striploin End is a section from the end of the Striploin cut. It is often higher in connective tissue compared to the standard Striploin, however provides the same succulent flavor and marbling. The steak is 1.5cm in thickness and must be kept frozen.