Imported Japanese Wagyu Beef with the best score, the best possible classification, without antibiotics or hormones. From Kuroge cattle, this Wagyu A5 is raised by Japanese meat masters who follow traditional methods to produce beef that is recognized around the world for its marbled, velvety texture and sweet flavor. Before cooking, let the steak come to room temperature, which will cause the fine network of fat to melt. First go preparing your A5? At first glance, every cut of A5 beef is going to be extremely fatty compared to any other steak you've ever had. That delicate but rich fat, which can make up more than 60% of the steak, is what makes it melt in your mouth. "
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