This is the meat located on the rib side, beneath the shoulder loin - only about 3kg can be obtained from a single cow. The cut is often referred to as Zabuton (cushion) because of its typically square shape. It is the part of the shoulder loin where marbling develops most easily, offering a rich sweetness from the fat combined with the savory umami of the lean meat. Popular for yakiniku, and just as delicious as a steak.
肩ロースの下の方にあるあばら骨側のお肉です。牛一頭につき3kg前後くらいしか取れません。部位の形が四角形になる事が多い事からザブトンと呼ばれている部位です。肩ロースの中で最もサシが入りやすい部分で、コクのある脂の甘みと赤身肉の旨味を持ち合わせています。焼肉用として人気がありますが、ステーキ用としても美味しくいただけます。
Chilled・Skin Pack/ チルド・真空パック
The darker product colour is natural with oxygen-free skin packaging. Let the beef breathe once opened and the rich red returns. Colour recovery is natural and may not always be immediate or complete.
無酸素スキンパック包装により、肉色が濃く見える場合がありますが、自然な状態です。開封後、空気に触れさせることで本来の鮮やかな赤色に戻ります。
肉色の回復は自然な現象であり、すぐに、または完全に元の色に戻るとは限りません。
OPERATING HOURS
Monday to Friday: 9.00am - 5.00pm
Saturday: 8.30am - 12.00pm
Sunday and Public Holidays: Closed
DELIVERY INFORMATION
No delivery on Sunday and PH
Please ensure someone is available to receive your order. If no one is home, the parcel will be left at your doorstep - as this is a chilled or frozen item, we strongly recommend arranging for someone to collect it promptly to keep it in the best condition.
SKU: FG-01505
