Wagyu Shin Shin (Inward Thigh) Cut / 和牛 芯々(シンシン)

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  •  It is the central part of the thigh meat, which is located in the part called Marushin Shintama
  • It’s a rare part of meat from wagyu as it is very limited and hard to manage
  • Shinshin, which is a very small part of the thigh, can be said to be the “most squeezed meat” with a concentrated umami taste
  • It appears tough but is actually tender 😀
  • Limited packs available!

  • 芯々とは、内ももよりもさらに内側にある柔らかい部分の中央付近の芯の部分です。
  • モモ肉の中でもマルシン・シンタマなどと呼ばれる部位の中にあるさらに中心部にあたります。
  • モモ肉でありながらその中でもとても柔らかく、キメも細かい部位でもあります。


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