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a rather toughcut
The main difference between a striploin steak and ribeye steak is that the striploin contains a more even distribution of marbling than the ribeye
0mm 日本産（和牛／A5／BMS10+）
宮崎牛 特上トウガラシ 厚切りカルビ焼肉用スライス8mm 300g 日本産（和牛／A5／BMS10+)
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A5宮崎牛 特上肩ネック切り落とし Miyazakigyu Chuck Roll Neck / Chip (Kiri Otoshi) / JPN (500g) Premium Meat a rather toughcutA5BMS10+ The cut is taken from the neck muscle which belongs to Chuck Roll. The neck muscle is a well moving part and the meat of the cut is less fat and much leaner with a tough texture. Meanwhile, the taste of the meat is quite flavourful and rich containing a lot of collagen. Its suitable for slow cooking to break down the muscles rendering it soft and maximizing its potential flavour. The meat can be the outstanding choice for minced beef to make
