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Brisket meat is tender after cooking
The neck muscle is a well-moving part and the meat of the cut is less fat and much leaner with a tough texture
牛骨付き上カルビ 焼肉用スライス5mm アメリカ産（トウモロコシ肥育／チョイス）
Do not refreeze after thawing
It’s suitable for slow cooking to break down the muscles rendering it soft and maximizing its potential flavour
A5宮崎牛 特上厚切りトウガラシ Miyazakigyu Chuck Tender "TOGARASHI" / Thick Slice 8.0mm / JPN japanese wagyu Brisket meat is tender after8mm 300g A5BMS10+) A small, lean cut from the chuck primal which is the front leg of the animal. It's a relatively rare cut to find in stores because it takes a butcher more time and skill to cut this tender and beefy steak. It should be cooked to an internal temperature of 145F (medium). It's best cooked quickly over high heat and is typically used for stir fries, kebabs, steak fajitas, or just grilling. Frozen, vacuumed in a plastic bag with a tray.
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