Wagyu Kamenoko (Lower Thigh) Cut / 和牛 カメノコ

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  • Wagyu Kamenoko (Lower Thigh) Cut
  • Kamenoko is the meat with the strongest lean meat in Shintama, and it is an irresistible part for those who like lean meat.
  • The thinner the part, the harder it becomes, so it is not suitable for cooking thick slices such as steak, but it is very light and is ideal for tataki (sear the outside of the meat and leave the insides raw)

  • カメノコは、シンタマのなかで一番赤身が強いお肉で、赤身好きの方にはたまらない部位です。
  • 身の薄い部分ほど固くなりますので、ステーキなど厚切りの調理には適しませんが、とてもあっさりしていて、タタキなどには最適です。
  • 特徴としては、脂身が全くなく非常にさっぱりしたお肉です。




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