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The cut has a firm texture and great bite while its rich marbling creates robust flavour too
The cut is located just above Ribeye in the cattle having a better distribution of fat and marbling which are beautifully lustrous
The cut is actually taken from the entire big whole muscle which is connected from the neck right next to the ribs until the sixth rib where the ribeye is connected
Brisket meat is tender after cooking
Get 1 FREE on our Hylife Pork Loin Shabu Sliced (500g)
US牛肩ミスジ Top Blade "MISUJI" / Yakiniku sliced (4.0mm) / US / Corn-fed / PRIME bfn The cut has a firm4mm Frozen, vacuumed in a plastic bag with a tray. If you like to order different weight of same product, please add to cart with the desired grams again. Product image for illustration purposes only. Actual product may vary.
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