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USDA Prime Filet Steak 200g

USDA Prime Filet Steak 200g
SKU USB730
Contents about 200g
unit price ¥2,690 / per 100g
¥5,380
OR

Labeling Information

country of origin アメリカ
ingredients Beef

Allergy Reference

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.

Description

Recognized by the USDA!

So you forgot the anniversary... 

Gosh darn it Bill! Time to pull out the back up plan. Who says steak can't be romantic??? This is the most tender yet petite steak that you can get your hands on. It even has the French nickname, "Chateaubriand". Get it?

French Steak = French Kisses, ya know what I'm sayin? 
This might even be a good idea to get that girl you've been staring at at the gym for the past 4 weeks. (Yes.. we know). 

These are all cut individually into 200g cuts in our own processing facility, so its definitely got The Meat Guy head nod of approval! 

Serving Suggestion

All you need is a sprinkle of our steak spice - for the ones who would like it more natural: Our sea salt.

For more information on how to cook our steaks click≫≫here≪≪




The product shown in this video is the 'Rib Roast / Cube Roll (1.6kg)'.

In Depth

■『USDA PRIME』

『USDA』=United States Department Agriculture:
Prime grade beef is produced from young well-fed beef cattle. It has slighly abundant to abundant marbling and is generally sld in hotels and expensive restaurants. Prime roasts and steaks are excellent for boiling, roasting, or grilling.

『CORN FED BEEF』
All cattle are started on milk and eventually move on up to grass. When you see "corn-fed beef" tgus neabs that the cattle are finished with a corn/grain rich diet. This in turn bulks up the cattle, giving it that marbling we all know and love! Yummy!

《Individually Cut and Packaged》
Like many of our products we handle each one invididually. 
For our USDA Prime Ribeye steaks, we cut and individually vacuum package each  of them one by one. 

Thawing

The thawing time depends on many factors such as size, weight, packaging and the type of meat. Please refer to our thawing chart
≫≫here≪≪



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